Chicken and Waffles

Name: Chicken and Waffles
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 pound chicken tenderloins; 1/2 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon paprika; 1/2 teaspoon black pepper; 1 cup buttermilk; 1 Tablespoon hot sauce; 1 cup all-purpose flour; 1/2 cup cornstarch; 1/2 teaspoon kosher salt; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; peanut oil, (for frying); 1 recipe buttermilk waffles

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Chicken and Waffles is a southern meal made with crispy chicken that pairs nicely with sweet, tender waffles drizzled with maple syrup.

SOUTHERN COMFORT FOOD RECIPE

Chicken and Waffles is the perfect sweet and salty combo. When it comes to making this easy meal, one key ingredient that takes it to another level is the buttermilk (both for the chicken and the waffles!) It’s the perfect meal to make after you’ve made a big batch of Buttermilk Waffles and have some extras for the next day. Make the chicken, reheat those extra waffles, and boom- a simple and seriously delicious meal!

Close up looking down on a plate of homemade Chicken and Waffles.

FREQUENTLY ASKED QUESTIONS (FAQ’S):

When do you serve Chicken and Waffles?

Absolutely anytime of the day! It is perfect for breakfast, brunch, lunch or dinner.

Do I have to marinate the chicken?

If you have the time, marinating the chicken brings even more incredible flavor. Totally worth it, but, if you don’t have time to marinate the chicken, you can skip that step (but you’ll really want to!)

Why use buttermilk instead of regular milk to marinate the chicken?

Trust me, you want the buttermilk! It’s what helps that chicken turn out nice and juicy. I love the flavor so much, I use it in just about all of my Fried Chicken recipes. Note: Milk will not be a good substitution here. You can make your own version of buttermilk by adding a bit of lemon juice or vinegar to some whole milk or heavy cream.

Can I use other cuts of chicken?

Sure thing! You can also use this recipe with bone-in chicken, boneless skinless chicken thighs, or any cut of chicken you want. Just be advised cooking time may vary.

How do you get the salt to stick to the fried chicken?

Make sure to add extra salt as soon as the chicken comes out of the fryer, the excess oil on the outside of the chicken helps the salt to stick.

How do you stop fried chicken from getting soggy?

Once you have fried the chicken, immediately place it on a wire rack over a sheet tray so it doesn’t steam and get soggy.

How do you keep the fried chicken warm until ready to serve all the chicken and waffles?

You can place your cooked chicken on a sheet tray and then put the sheet tray into a warming oven (set at about 170F degrees) while you fry the remaining chicken to help keep it crispy.

What’s the best way to reheat fried chicken?

To reheat, do so in the oven or use your air fryer until just warmed through. You can reheat both the chicken and waffles together.

How to store leftovers?

Keep leftovers in the fridge for up to 3 days. Freeze for up to 3 months.

A plate with thick Buttermilk Waffles and Chicken.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

chicken tenderloins – see my FAQ’s above, this will work with all types of chicken cuts.
salt, pepper, garlic powder, onion powder, paprika – this is my go-to seasoning combination for fried chicken. It adds the perfect amount of seasoning without overpowering the flavor of the chicken. But please feel free to use your favorite seasonings.
buttermilk – see my FAQ’s above about the use of buttermilk and alternatives.
hot sauce – this is optional but we love it and I don’t feel it adds a lot of heat.
all-purpose flour and cornstarch – this is my secret weapon combo for crispy fried chicken so don’t skip the cornstarch.
peanut oil – I prefer peanut oil for frying because it is a neutral oil that doesn’t change the flavor of what you are frying.
buttermilk waffles – use my homemade Buttermilk Waffles recipe, store bought or your favorite waffle recipe.

Chicken tenderloins, kosher salt, garlic powder, onion powder, paprika, black pepper, buttermilk, hot sauce, all purpose flour, corn starch, and peanut oil.

HOW TO MAKE CHICKEN AND WAFFLES

Place the chicken tenders in a large bowl and season with the salt, garlic powder, onion powder, paprika, and pepper, toss well to evenly coat the chicken. Add the buttermilk and hot sauce, and stir to combine. Cover and place in the fridge for 1 hour to marinate. Preheat a deep fryer or a heavy bottom skillet with deep sides (add enough oil to go up the side of the pan 2-3 inches) until it reaches 350°F. Add the flour, cornstarch, salt, paprika, and pepper to a medium shallow bowl.

collage of three photos: seasoned chicken tenders; chicken tenders in buttermilk; seasoned flour in a bowl.

Line a sheet tray with parchment paper. Place a wire rack over another sheet tray and set aside. One by one, take the tenders out of the buttermilk and let the excess drip off. Place the tender in the flour mixture and press it in. Shake off any excess flour and place the tender on the prepared sheet tray. Repeat with the other tenders. Carefully place the chicken tenders one by one into the fryer, but don’t overcrowd them. They should not be touching.

collage of two photos: batter coated chicken tenders on a baking sheet; chicken tenders frying in oil in a deep fryer.

Fry the tenders on one side for about 4 minutes and flip it over with tongs. Chicken is done when golden brown and has an internal temperature of at least 165°F degrees. About 6-8 minutes total. Fry chicken in batches. When the chicken is done frying, place it on a wire rack over a pan so the excess oil can drip off. Immediately sprinkle a little more salt. Repeat with the remaining tenders.