Chicken And Waffles (Southern Style)

There are some weekends when the best thing you can do is surrender to the rhythm of the kitchen—the sizzle of a hot pan, the fragrant bloom of spices in oil, and the quiet patience of a batter coming together. This Southern-style Chicken and Waffles is my favourite cosy project for those slow, grey mornings when you want to fill the house with warmth and the promise of something truly rewarding. It’s not a quick fix; it’s a deliberate, sensory journey that ends with a plate of golden, crisp chicken perched atop a fluffy, buttermilk-scented waffle, all waiting for a drizzle of spicy honey.

Recipe Overview

• Prep Time: 30 minutes (plus 2 hours marinating time)
• Cook Time: 30 minutes
• Total Time: 3 hours (including marinating)
• Servings: 4 generous portions
• Difficulty: Medium (requires a bit of planning, but the steps are straightforward)

Why You’ll Love This Chicken and Waffles (Southern Style)

• The chicken achieves that perfect, shatteringly crisp crust while staying impossibly juicy inside—a true textural triumph.
• We build layers of flavour from the buttermilk brine to the seasoned flour, ensuring every bite is savoury and deeply satisfying.
• The waffles are light, tender, and have a slight tang from the buttermilk, which balances the richness of the fried chicken beautifully.
• It’s a complete meal in one dish; you get your protein, your carbs, and a touch of sweetness all on one plate.
• This recipe has been a weekend staple in my home for over 6 years, and it never disappoints—it’s the kind of meal that makes everyone at the table go quiet, then reach for seconds.

Chicken and Waffles (Southern Style)

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• For the Chicken:
• 4 boneless, skinless chicken thighs (about 600g total)
• 250ml buttermilk
• 1 large free-range egg
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for a gentle warmth)
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 150g plain flour
• 50g cornflour (cornstarch)
• 1 litre vegetable or sunflower oil, for frying
• For the Waffles:
• 200g plain flour
• 1 tablespoon caster sugar
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon fine sea salt
• 2 large free-range eggs, separated
• 300ml buttermilk
• 60g unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• For the Spicy Honey (optional, but highly recommended):
• 100ml runny honey
• 1 tablespoon hot sauce (such as Tabasco or a similar brand)
• A pinch of cayenne pepper

Tip: For the lightest waffles, make sure all your cold ingredients—eggs and buttermilk—are at room temperature before you start. This helps the batter emulsify properly and creates a better rise.

How to Make Chicken and Waffles (Southern Style)

1. Marinate the chicken: In a large bowl, whisk together the buttermilk, egg, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper until smooth. Add the chicken thighs, submerging them completely in the mixture. Cover the bowl with cling film and place it in the fridge for at least 2 hours, or up to 8 hours for deeper flavour. The chicken should feel cool to the touch when you begin.
2. Prepare the seasoned flour: In a shallow dish, combine the plain flour and cornflour. The mixture should look pale and feel silky between your fingers. When you’re ready to fry, take a piece of chicken from the buttermilk, letting the excess drip off for a moment, and dredge it thoroughly in the flour mixture, pressing gently so it adheres. Place the coated chicken on a wire rack. You’ll notice the flour starts to look slightly clumpy and damp; this is exactly what you want for a craggy crust.
3. Fry the chicken: Pour the vegetable oil into a large, heavy-based frying pan or deep skillet until it’s about 2cm deep. Heat the oil over a medium-high heat until it shimmers and a small piece of flour sizzles immediately when dropped in—this should be around 170-175°C if you have a thermometer. Carefully lower the chicken pieces into the hot oil, taking care not to overcrowd the pan. You should hear a loud, satisfying sizzle. Fry for 5-6 minutes per side, until the crust is a deep, golden brown and the chicken feels firm to the touch. When you tap it with tongs, you’ll hear a crisp, hollow sound. Transfer the cooked chicken to a wire rack set over a baking tray to drain. The kitchen will be filled with an incredible, savoury aroma.
4. Make the waffle batter: While the chicken rests, preheat your waffle iron. In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt. In a separate jug, whisk the egg yolks with the buttermilk, melted butter, and vanilla extract. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon until just combined—a few small lumps are perfectly fine. In a clean, dry bowl, whisk the egg whites with an electric whisk until they form soft peaks; when you lift the whisk, the peak should flop over slightly. Gently fold the egg whites into the batter using a rubber spatula, using a figure-eight motion. The batter will become noticeably lighter and airier.
5. Cook the waffles: Lightly grease the hot waffle iron with a little oil or melted butter. Pour in enough batter to cover the grids (about 75-100ml, depending on your iron). Close the lid and cook for 3-4 minutes, until the waffle is golden brown and the steam escaping from the sides has mostly stopped. When you lift the lid, the waffle should release easily, feeling crisp on the outside yet soft when you press it gently. Keep the cooked waffles warm on a wire rack in a low oven (about 100°C) while you cook the remaining batter.
6. Prepare the spicy honey: In a small bowl, whisk together the runny honey, hot sauce, and a pinch of cayenne pepper until thoroughly combined. The honey will darken slightly and take on a warm, amber hue with a visible shimmer.
7. Assemble and serve: Place a warm waffle on each plate. Top with a piece of crispy fried chicken. Drizzle generously with the spicy honey. Serve immediately, while the waffle is still tender and the chicken’s crust is at its most shattering.

Tips From My Kitchen

• The buttermilk brine is non-negotiable: This is the single most important step for juicy chicken. The acidity in the buttermilk tenderises the meat, breaking down proteins so the chicken stays moist during frying. It also helps the seasoned flour cling beautifully, creating that signature thick, crunchy crust. Don’t skip the marinating time—after testing this recipe five times, I finally got it just right by letting it sit for the full two hours.
• Cornflour is your secret weapon for crunch: Mixing cornflour with plain flour creates a lighter, crispier coating. Cornflour has a lower protein content than wheat flour, which means it absorbs less oil and fries up shatteringly crisp. The ratio of roughly one part cornflour to three parts plain flour is a perfect balance.
• Use a thermometer for the oil: Maintaining the correct oil temperature is crucial. If the oil is too cool, the chicken will absorb oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked through. A digital kitchen thermometer takes the guesswork out of this. Aim for a steady 170-175°C and let the oil come back up to temperature between batches.
• Rest the chicken after dredging: After you coat each piece of chicken in the seasoned flour, place it on a wire rack and let it sit for 5-10 minutes. This allows the flour to hydrate and form a solid, dry crust that adheres to the chicken. You’ll see the coating change from powdery to slightly matte and tacky—that’s the signal it’s ready to fry.
• Don’t overmix the waffle batter: Lumps are your friend here. Overmixing develops the gluten in the flour, which will result in tough, rubbery waffles. Stir until the dry ingredients are just moistened, then stop. The folded-in egg whites are what give the waffles their lift and tenderness, so handle the batter gently to keep them from deflating.

Equipment You’ll Need

• Large mixing bowls (2-3)
• Whisk and rubber spatula
• Large frying pan or deep skillet (cast iron is brilliant here)
• Digital kitchen thermometer
• Waffle iron
• Wire rack set over a baking tray
• Sharp knife and cutting board
• Tongs

Delicious Variations to Try

• Spicy Version: Add an extra teaspoon of cayenne pepper to the buttermilk marinade and another to the seasoned flour. You can also stir a finely chopped fresh red chilli into the spicy honey for an extra kick of heat and a pop of colour.
• Vegetarian/Vegan Option: Swap the chicken for thick slices of firm tofu or large oyster mushrooms. Press the tofu well to remove excess moisture, then marinate in the same buttermilk mixture (use a plant-based buttermilk by adding a tablespoon of lemon juice to 250ml of unsweetened oat or soya milk). Follow the same dredging and frying instructions. The texture will be wonderfully crisp and chewy.
• Different Protein: This method works beautifully with turkey breast steaks or even thick fillets of white fish like cod or haddock. If using fish, reduce the frying time to 3-4 minutes per side, until the crust is golden and the fish flakes easily with a fork.

What to Serve With Chicken and Waffles (Southern Style)

• A simple, peppery rocket or watercress salad with a sharp lemon vinaigrette to cut through the richness.
• Slices of fresh orange or grapefruit on the side, which offer a bright, citrusy contrast to the savoury-sweet dish.
• For a more substantial meal, serve alongside a bowl of creamy coleslaw or a simple dish of Beef And Bean Chili Award Winning for a truly indulgent spread.

Still hungry for ideas? You might also love Crispy Southern Fried Chicken Recipe For Sunday from our sister kitchens.

Frequently Asked Questions

Chicken and Waffles (Southern Style)

Crispy buttermilk fried chicken on golden waffles, drizzled with a spicy honey for a perfect Southern-style comfort meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4 boneless skinless chicken thighs (about 600g total)
• 250 ml buttermilk
• 1 large free-range egg
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper optional, for a gentle warmth
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 150 g plain flour
• 50 g cornflour cornstarch
• 1 litre vegetable or sunflower oil for frying

For the Waffles

• 200 g plain flour
• 1 tablespoon caster sugar
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon fine sea salt
• 2 large free-range eggs separated
• 300 ml buttermilk
• 60 g unsalted butter melted and cooled slightly
• 1 teaspoon vanilla extract

For the Spicy Honey (optional, but highly recommended)

• 100 ml runny honey

Method

 

1. Marinate the chicken: In a large bowl, whisk together the buttermilk, egg, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper until smooth. Add the chicken thighs, submerging them completely in the mixture. Cover the bowl with cling film and place it in the fridge for at least 2 hours, or up to 8 hours for deeper flavour. The chicken should feel cool to the touch when you begin.
2. Prepare the seasoned flour: In a shallow dish, combine the plain flour and cornflour. The mixture should look pale and feel silky between your fingers. When you're ready to fry, take a piece of chicken from the buttermilk, letting the excess drip off for a moment, and dredge it thoroughly in the flour mixture, pressing gently so it adheres. Place the coated chicken on a wire rack. You'll notice the flour starts to look slightly clumpy and damp; this is exactly what you want for a craggy crust.
3. Fry the chicken: Pour the vegetable oil into a large, heavy-based frying pan or deep skillet until it's about 2cm deep. Heat the oil over a medium-high heat until it shimmers and a small piece of flour sizzles immediately when dropped in—this should be around 170-175°C if you have a thermometer. Carefully lower the chicken pieces into the hot oil, taking care not to overcrowd the pan. You should hear a loud, satisfying sizzle. Fry for 5-6 minutes per side, until the crust is a deep, golden brown and the chicken feels firm to the touch. When you tap it with tongs, you'll hear a crisp, hollow sound. Transfer the cooked chicken to a wire rack set over a baking tray to drain. The kitchen will be filled with an incredible, savoury aroma.
4. Make the waffle batter: While the chicken rests, preheat your waffle iron. In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt. In a separate jug, whisk the egg yolks with the buttermilk, melted butter, and vanilla extract. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon until just combined—a few small lumps are perfectly fine. In a clean, dry bowl, whisk the egg whites with an electric whisk until they form soft peaks; when you lift the whisk, the peak should flop over slightly. Gently fold the egg whites into the batter using a rubber spatula, using a figure-eight motion. The batter will become noticeably lighter and airier.
5. Cook the waffles: Lightly grease the hot waffle iron with a little oil or melted butter. Pour in enough batter to cover the grids (about 75-100ml, depending on your iron). Close the lid and cook for 3-4 minutes, until the waffle is golden brown and the steam escaping from the sides has mostly stopped. When you lift the lid, the waffle should release easily, feeling crisp on the outside yet soft when you press it gently. Keep the cooked waffles warm on a wire rack in a low oven (about 100°C) while you cook the remaining batter.
6. Prepare the spicy honey: In a small bowl, whisk together the runny honey, hot sauce, and a pinch of cayenne pepper until thoroughly combined. The honey will darken slightly and take on a warm, amber hue with a visible shimmer.
7. Assemble and serve: Place a warm waffle on each plate. Top with a piece of crispy fried chicken. Drizzle generously with the spicy honey. Serve immediately, while the waffle is still tender and the chicken's crust is at its most shattering.

Notes

For best results, marinate the chicken for at least 2 hours or up to 8 hours. The spicy honey is optional but highly recommended. A low oven (100°C) can keep waffles warm while finishing the batch.

This Southern-style Chicken and Waffles is more than a recipe; it’s an invitation to slow down, to get your hands a little floury, and to create a meal that feels like a genuine occasion. I hope it becomes a beloved tradition in your kitchen, just as it has in mine. If you give it a try, I’d love to hear how you got on—drop a comment below and let me know how it turned out for you.