Southern Fried Chicken & Waffles Recipe

Brine and Marinate

Pat chicken pieces dry with paper towels. In a large bowl or resealable container, whisk together buttermilk and hot sauce. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to overnight. This tenderizes and flavors the meat.

Prepare Dredge

About 30 minutes before frying, remove chicken from refrigerator so it comes closer to room temperature. In a large shallow dish or bowl, combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1 teaspoon cayenne (if using). Mix thoroughly. In a separate shallow bowl whisk eggs with 1 tablespoon whole milk to make an egg wash.

Dredge the Chicken

Working one piece at a time: shake excess buttermilk off the chicken, dip into the flour mixture to coat, then into the egg wash, and then back into the flour mixture for a double-coated, extra-crispy crust. Press the flour onto the surface to ensure it sticks. Place coated pieces on a wire rack and let rest 10–15 minutes to set the coating.

Heat Oil

Pour 1.5 cups vegetable or peanut oil into a heavy 10–12 inch skillet or Dutch oven to reach approximately 1 to 1.5 inches depth. Heat over medium-high until oil temperature reaches 325–350°F (160–175°C). Use a thermometer — maintaining this range keeps the chicken cooked through without burning the crust.

Fry the Chicken

Working in batches (do not crowd), carefully place pieces skin-side down into the hot oil. Adjust heat to keep oil between 300–350°F. Fry bone-in thighs and drumsticks about 12–15 minutes, turning once halfway, until crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Smaller pieces may finish sooner. Transfer to a wire rack set over a baking sheet and rest in a warm oven (200°F) if desired while you fry remaining pieces.

Finish

Once all chicken is fried, let rest 5 minutes. Taste and sprinkle a light pinch of kosher salt over the pieces while still hot. Keep warm until serving.

Preheat and Prep

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly brush or spray with oil if needed.

Mix Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar and 1 teaspoon kosher salt until evenly combined.

Prepare Egg Whites and Batter

Separate 3 large eggs into yolks and whites. In a large bowl whisk together the 3 egg yolks, 1.5 cups whole milk, 6 tablespoons melted cooled butter and 1 teaspoon vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined — do not overmix; a few small lumps are fine. In a clean bowl, beat the 3 egg whites to soft peaks using a whisk or electric mixer. Gently fold the beaten whites into the batter in two additions, preserving as much air as possible to make light, fluffy waffles.

Cook Waffles

Scoop batter onto preheated waffle iron according to its capacity (usually 1/2 to 3/4 cup). Close the lid and cook until waffles are golden brown and crisp, about 3–5 minutes depending on your iron. Transfer cooked waffles to a wire rack in a warm oven (200°F) to keep crisp while cooking remaining batter.

Assemble

Place one or two warm waffles on each plate. Top with a piece or two of hot fried chicken.

Butter, Syrup, and Optional Heat

Add a pat of unsalted butter to each stack, drizzle generously with maple syrup (about 2–4 tablespoons per serving or to taste). For a classic sweet-and-spicy contrast, drizzle 1/2–1 teaspoon hot honey or a few drops of hot sauce over the chicken or serve on the side.

Garnish and Serve

Sprinkle chopped parsley if using and finish with a light pinch (about 1/8 tsp) of kosher salt to taste. Serve immediately while chicken is hot and waffles are crisp.