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

If you judge a restaurant by its fried chicken, as many people do, you will be disappointed at its version of chicken and waffles. The easiest way to get the best chicken and waffles onto your plate is to make them yourself in your own kitchen.

Make your own Maple Fried Chicken and Savory Cornbread Waffles recipe as a classic comfort food combination everyone will love. It’s made up of juicy, crispy perfect fried chicken and spicy, cheesy, savory cornbread waffles! 

What are Chicken and Waffles?

It may sound odd, but this American dish is a delicacy, especially in the South. You get a sweet, savory, and fluffy taste and texture all at once. The chicken breast mixed with the Belgian waffles is a satisfactory brunch option or meal for any time of day.

Ingredients for Chicken and Waffles

For the Cornbread Waffles

  • All-purpose Flour and Cornmeal – the base for the waffle batter. 
  • Baking Powder and Baking Soda – our leavening agents are used to keep the texture light and fluffy.
  • Kosher 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 – Cheddar cheese is always the best, but choose your preference.
  • Butter – adds moisture and flavor depth.
  • Eggs – help bind the ingredients together so the waffles can hold their shape.
  • Buttermilk – adds moisture to create the waffle batter. Buttermilk creates a softer texture than regular milk.
  • Maple Syrup – provides the more savory waffles with a touch of sweetness.

For the 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 – create 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 freshly ground black Pepper – salt brings out the flavor, while pepper adds an extra touch of spice.

How to Make Chicken and Waffles

If this is your first time making homemade chicken and waffles, don’t fear, it’s simple. Just follow these steps.

Buttermilk Cornbread Waffles

  • Heat your waffle maker to medium-high heat.
  • Whisk together dry ingredients in a large bowl. Add in the jalapeño, scallions, and cheddar.
  • In a separate small 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 off excess flour, dip into the egg mixture, drain off excess egg, then coat in the second flour mixture. 
  • When the oil is hot, add each piece of chicken to the pot. Once the chicken is golden and crispy, transfer it to a wire rack over a baking sheet lined with paper towels.
  • 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.

Girl Carnivore EXPERT RECIPE TIPS

Use boneless and skinless thighs

  • Boneless and skinless chicken thighs are best. 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. Skinless is the way to go if you don’t want the crunchy outer texture to rip away on the first bite.

Keep the waffles warm while you cook.

  • 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.

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.

Reheating and Leftovers

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 boneless chicken thighs are 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.

What to Serve 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 marys. If you’re serving chicken and waffles for lunch or dinner, try it next to mac and cheese, mashed potatoes, or sautéed greens!

Maple Fried Chickena and Cornbread Waffles by Kita Roberts GirlCarnivore

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

Can I use chicken tenders?

Yes, chicken tenders are a great alternative because they are much like boneless, skinless thighs and will give you crispy fried chicken. You’ll get smaller pieces to serve a large gathering. Chicken tenders provide some of the best fried chicken out there.

Maple Fried Chickena and Cornbread Waffles by Kita Roberts GirlCarnivore

More delicious breakfast recipes

If you’re looking for delicious food options for a brunch gathering, these chicken and waffles made with quality ingredients will give you exactly what you’re looking for. The pieces of chicken on top of the tasty waffles are always a treat. If you’ve tried this recipe, be sure to rate the recipe card and drop a comment to help out the next guy.

Fried Chicken and Waffles

4.50 from 10 votes
Prep: 8 hours
Cook: 30 minutes
5 minutes
Total: 8 hours 30 minutes
Servings: 4
Indulge in the delightful combination of crispy fried chicken and fluffy, golden waffles with our Chicken and Waffles recipe. Treat yourself to this ultimate comfort food that's perfect for brunch or a fun, satisfying dinner.

Ingredients  

Savory Cornbread Waffles

  • 1 cup flour
  • 1 cup cornmeal
  • 2 tsp  baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 jalapeno seeded and minced
  • 2 scallions minced
  • 3 oz sharp cheddar cheese shredded
  • 1/2 cup butter melted and cooled
  • 3 eggs lightly beaten
  • 3/4 – 1 cup buttermilk
  • 4 tbs Grade A Maple Syrup

Perfect Fried Chicken Thighs

  • Canola vegetable, or if you are winning at life, peanut oil for frying
  • 4 boneless skinless chicken thighs
  • Buttermilk to cover
  • 4 tbsp Grade A Maple Syrup
  • 2 cups Flour
  • 1 tsp Cayenne
  • 2 eggs
  • 1 tbsp buttermilk
  • 1 tsp maple syrup
  • salt & pepper
  • Additional Maple Syrup for serving

Instructions 

For the Buttermilk Cornbread Waffles

  • Preheat your waffle iron according to manufacturers instructions
  • Whisk the flour, cornmeal, baking powder, salt, and cayenne together in a large bowl. Toss the jalapeno, scallions, and cheddar in to mix.
  • Whisk the butter, eggs, buttermilk and maple syrup in another bowl to combine. 
  • Pour into the flour mixture and toss until everything is just moistened.
  • Working in batches, scoop batter into your preheated waffle iron and cook until golden brown.
  • Set cooked waffles in a preheated oven to keep warm while you finish prepping the rest of the batch.
  • Waffles can be made ahead of time, and frozen for later use.

Perfect Fried Chicken Thighs

  • In a heavy duty resealable bag or container, mix enough buttermilk to cover the chicken and maple syrup to combine. 
  • Add the chicken thighs and allow to sit overnight.
  • When ready to cook,  pour cooking oil into a large heavy-duty pot (preferably cast iron) to about 4 inches deep, leaving at least 1 inch from the top of the surface of the oil to the rim of the pot. 
  • Bring to 375 degrees.
  • Set up your workstation. Whisk the flour, cayenne, and pinch of salt together in a large bowl, divide into two bowls. 
  • Whisk the eggs, buttermilk, and maple syrup in another large bowl. 
  • Working in batches, arrange the chicken in the buttermilk next to the first bowl of flour, dip and cover in flour. 
  • Shake off any excess flour. Dip the chicken into the egg bath and coat, draining off excess egg. 
  • Then toss in a bowl filled with the remaining flour mixture for that perfect outer coating.
  • Using a cook safe thermometer, monitor the temperature of the oil, and adjust your heat level as needed. 
  • Without shaking off any extra flour, using tongs, transfer the chicken carefully to the pot of hot oil and allow to cook. 
  • Using a cook safe thermometer, monitor the temperature of the oil, and adjust your heat level as needed. 
  • Too hot or too low can produce soggy, oil-drenched undercooked chicken and no one wants that.
  • Carefully remove the chicken with a slotted spoon and drain on a wire rack over a baking rack lined with paper towels. Repeat as needed.
  • Check the internal temperature of the chicken and make sure it is 165 before serving. 
  • Otherwise, finish the cook by tossing the chicken in an oven preheated to 350 degrees for another 10 minutes.

Video

Notes

Pro Trick: Preheat the oven to 200 degrees to keep everything warm for serving while you work your way through the frying and waffle making process.

Nutrition

Calories: 1117kcal | Carbohydrates: 131g | Protein: 48g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 395mg | Sodium: 1423mg | Potassium: 966mg | Fiber: 6g | Sugar: 26g | Vitamin A: 1560IU | Vitamin C: 3.5mg | Calcium: 374mg | Iron: 7.8mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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The best ever buttermilk fried chicken with savory cornbread waffles slathered in real vermon maple syrup! Recipe on GirlCarnivore.com

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat. Kita’s impressive expertise has been honed through extensive education with the National Cattlemen’s Beef Association and Certified Angus Beef, as well as through attending butchery demos and visiting ranchers and farmers from coast to coast, allowing her to better learn and understand American foodways.

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