Best Ever Fried Chicken and Waffles Recipe

This Chicken and Waffles recipe is a savory, sticky, sweet feast. Buttermilk fried chicken thighs paired with savory and spicy cornbread waffles. This classic comfort food is a recipe you don’t want to miss!

Maple Fried Chickena and Cornbread Waffles by Kita Roberts GirlCarnivore

I judge a place by its fried chicken. Actually, I won’t even order fried chicken at most places just because I always assume I’ll be disappointed.

I’d rather just make it homemade…with waffles.

This Maple Fried Chicken and Savory Cornbread Waffles recipe is my version of a classic comfort food combination! It’s made up of juicy, crispy perfect fried chicken and spicy, cheesy, savory cornbread waffles!

What you’ll need to make this recipe:

Savory Cornbread Waffles

Flour and Cornmeal – the base for the waffle batter.
Baking Powder and Baking Soda – our leavening agents used to keep the texture light and fluffy.
Salt and Cayenne Pepper – enhances flavor and adds a kick of spice.
Jalapeño – you’ll need ½ of a seeded and minced jalapeño.
Scallions – add a sharp, fresh flavor to add to the other savory flavors within the waffles.
Cheddar – I love the flavor of cheddar in this recipe, but any cheese will work.
Butter – adds moisture and flafvor depth.
Eggs – helps bind the ingredients together so the waffles can hold their shape.
Buttermilk – adds moisture to create the waffle batter. I like to use buttermilk instead of regular milk because it creates an even softer texture.
Maple Syrup – provides the more savory waffles with a touch of sweetness.

Fried Chicken Thighs

Oil – you can use canola, vegetable, or peanut oil for frying.
Chicken Thighs – you’ll need four boneless and skinless chicken thighs.
Buttermilk and Maple Syrup – creates a brine for the chicken to tenderize the meat and add flavor.
Flour and Cayenne Pepper – a simple, yet flavorful breading
Eggs, Buttermilk, and Maple Syrup – coats the outside of the chicken to add more flavor, help the seasonings stick, and allow the outside to get nice and crispy.
Salt and Pepper – salt brings out flavor while pepper adds an extra touch of spice.

How to make chicken and waffles

Buttermilk Cornbread Waffles

Whisk together dry ingredients in a large bowl. Add in the jalapeño, scallions, and cheddar.

In a separate bowl, whisk together the wet ingredients until fully combined. Add the wet ingredients to the dry ingredients and mix until combined.

In batches, scoop the batter into a preheated waffle iron, and cook until golden-brown.

Fried Chicken Thighs

In a container or resealable bag, mix together buttermilk and maple syrup. Add the chicken and allow the mixture to marinate overnight.

When you’re ready to cook, pour oil into a pot and heat to 375ºF.

In a large bowl, whisk together flour, cayenne, and salt. Divide into two bowls. In another bowl, whisk together buttermilk, eggs, and maple syrup.

Working in batches, coat the chicken in one of the flour mixtures, shake of excess flour, dip into the egg mixture, drain off excess egg, then coat in the second flour mixture.

When the oil is hot, add the chicken into the pot. Once the chicken is golden and crispy, transfer it to a wire rack over a baking sheet lined with paper towels.

What chicken to use

I recommend using boneless and skinless chicken thighs! These cook in just the right amount of time to achieve that perfect crisping of the outer layer while remaining tender and juicy on the inside.

I chose skinless because I didn’t want the crunchy outer texture to rip away on the first taste, but rather to be there for every bite.

Recipe FAQs

Why is my fried chicken not crispy?

If your fried chicken isn’t crispy, the oil is likely not the right temperature. If it’s too hot, the outside will burn before the inside is fully cooked. If it’s too cool, the chicken will take too long to cook through. By the time the inside is fully cooked, the outside will be soggy from the oil.

Be sure to bring the oil to 375ºF and use a cook-safe thermometer to monitor it throughout the frying process!

Do you put syrup on chicken and waffles?

Yes! This more savory chicken and waffles meal tastes delicious doused in sweet maple syrup.

I like to use the real stuff. The kind you can only get from the hand-tapped small maple farms in Vermont. It has a darker color and a robust taste that is perfect for savory recipes!

What kind of sides go with chicken and waffles?

That depends on how you’re serving it!

If you’re enjoying chicken and waffles for breakfast, serve it with grits, breakfast hash, eggs, bacon, and maybe even bloody mary’s. If you’re serving chicken and waffles for lunch or dinner, try it next to mac and cheese, mashed potatoes, or sautéed greens!

Tips, tricks, and notes for this recipe

To keep cooked waffles warm, preheat the oven to 200ºF and keep them warm while you make the others.
Leave space in the pot of oil. You want at least an inch of room left at the top of the pot because there will be splatter. On that note, don’t wear clothes you like!
Check the chicken temp. Make sure the internal temperature of the chicken is 165ºF before serving.
Check the oil temp. You should keep the oil at 375ºF for the right texture.

How to store

Leftover waffles will last in an airtight container in the fridge for 3 days or in the freezer for 3 months. To reheat, warm in the oven at 350ºF for 5 minutes if heating from the fridge or for 10-15 minutes if frozen.
Fried chicken is best right away, but will last in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, bake at 400ºF for about 15 minutes or until warmed and re-crisped.

More breakfast recipes to try:

If you’ve tried my Fried Chicken and Waffles recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.

Maple Fried Chicken and Savory Cornbread Waffles