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!
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
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!
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!
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:
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Fried Chicken and Waffles
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
Nutrition
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This recipe was delicious!!! The waffle was amazing ❤️
Thanks, Erin! It makes my day to hear yall enjoyed them