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Southern Chicken and Waffles combines crispy golden fried chicken with fluffy waffles with a drizzle of a homemade brown butter maple sriracha sauce. It’s a sweet, spicy, and smoky take on a Southern classic that hits every time!
This recipe is next level, yall. It combines my southern fried chicken recipe with classic, fluffy, homemade waffles that are crisp on the outside and buttery and tender on the inside.
The chicken is juicy and flavorful, seasoned with a perfect blend of spices and fried until golden and crispy.
But let’s talk about that brown butter maple Sriracha sauce, it’s truly the game changer here. The brown butter, the maple syrup, and sriracha bring just the right sweetness with a spicy kick.
Each bite is a little crunchy, a little sweet, and 100% mouthwatering. This dish is perfect for brunch, dinner, or whenever you’re craving a little Southern comfort with a twist.
For more Southern inspired recipes, make my cajun shrimp and grits and old fashioned baked macaroni and cheese!
Table of contents
Why this is the BEST Chicken and Waffles Recipe
- The crispiest most flavorful buttermilk fried chicken! The chicken is soaked in buttermilk, dunked in a seasoned flour dredge, then fried to perfection! They come out juicy, tender, and perfectly golden brown.
- Easy Homemade waffles that have the crisp outer edges and fluffy interior with a hint of spice. It brings all of the sweet, spicy, and savory flavors together in this recipe. Such a treat for the taste buds!
- 5 words – Brown Butter Maple Sriracha Sauce! This sauce gets drizzled on top of both the chicken and waffles and creates the most addictive sweet and savory situation that I just can’t get enough of.
- Ideal for any special occasion but simple enough for a cozy Sunday brunch at home!
Key Ingredients
(full list of ingredients can be found in the recipe card at the bottom of this post)
(full list of ingredients and quantities can be found in the recipe card)
- I used a mix of drumsticks and boneless skinless chicken thighs – they’re the juiciest cuts of the chicken and are easy to hold with your hands to take a big ol bite! You can also use chicken breasts or chicken tenders if you prefer.
- For the buttermilk marinade, you’ll need buttermilk, hot sauce, cajun seasoning, and garlic salt. In addition, to add more flavor, we’re going to add garlic and onion to a food processor until it’s pureed and add that to the chicken as well. The acid in the onion in conjunction with the buttermilk makes the chicken SUPER juicy and flavorful.
- Seasoned Flour Mixture consists of all purpose flour, garlic salt, onion powder, smoked paprika, oregano, thyme, and Sazon.
- The maple sriracha sauce consists of browned butter, maple syrup, sriracha, brown sugar, and a dash of chili powder and cinnamon. These come together and create the most delicious sweet and savory sauce.
- For frying, use any high smoke point neutral oil – this includes vegetable oil, canola oil, and avocado oil etc.
Substitutions and Variations
- If you don’t have any buttermilk, you can make your own homemade buttermilk by mixing together 2 cups of whole milk with 2 tbsps of lemon juice or vinegar. Let it sit for about 5-10 minutes to curdle, and boom – you’ve got buttermilk!
- Add cayenne pepper to the maple sriracha sauce for extra heat. If you prefer a sweet maple syrup without any spice, omit the sriracha entirely.
- Gluten free option: use your favorite 1 to 1 gluten free flour instead of all purpose flour for both the flour dredge and the waffles.
How To Make Southern Chicken And Waffles
Marinate The Chicken In Buttermilk
Step 1: Make the marinade paste by pureeing garlic, onion, and seasoning in a food processor.
Step 2: Add chicken to a large bowl and coat in the puree. Pour buttermilk, making sure that the chicken is fully submerged. Cover with plastic wrap or a lid and allow chicken to soak in buttermilk brine for 2 hours (up to overnight) in the refrigerator.
Fry The Chicken
Step 3: Remove a piece of chicken from the marinade, allowing excess liquid to drip off. Coat the chicken in the flour dredge then back into the flour mixture. Make sure to really coat the chicken in the flour coating, this is what gives the chicken its crispy crust (It’s ok if the dredge gets scraggly looking).
Step 4: Place onto a wire rack and let the chicken rest at room temperature while the oil heats. Heat oil over medium heat in a deep skillet or dutch oven, oil should be about 4-5 inches deep in the pan. Heat to roughly 350-360 degrees Fahrenheit.
Fry 2-3 pieces of chicken at a time and let the chicken cook until crispy and golden brown, about 8-10 minutes. (Note: Cooking time will vary with the thickness of the meat. To ensure chicken is thoroughly cooked, use a meat thermometer to ensure the internal temperature of the chicken is 165 degrees F.) Place chicken onto a clean wire rack or paper towel lined plate to drain excess oil. Keep warm in a 200 degree F until you’re ready to serve.
Now Make The Waffles
Preheat the waffle iron and spray with nonstick cooking spray (if needed).
Step 5: In a large bowl, combine the dry ingredients. Whisk together, then add in the eggs, buttermilk and vanilla extract. Whisk until just combined, then pour in the melted butter.
Step 6: Fill the iron about 3/4 the way with the waffle batter, cook for about 5-6 minutes (or until the waffle maker stop emitting steam).
Make the Brown Butter Maple Sriracha Sauce
Step 7: Start by browning the butter in a skillet over medium heat. Once browned, add the maple syrup, kosher salt, cinnamon, chili powder, and sriracha. Assemble – place waffles onto a serving plate, top with fried chicken, and drizzle with the maple sauce.
How to Video
How to Serve Southern Chicken and Waffles
Alright, so you’ve got your crispy fried chicken and fluffy waffles stacked and ready—but what about the sides? I like to serve with classic soul food dishes – collard greens, coleslaw, potato salad, and even some candied sweet potatoes, or green beans and potatoes.
For more breakfast/brunch style, go with a side of hash browns, fried green tomatoes, and deviled eggs. Don’t be afraid to mix sweet and savory on the plate. That’s the real beauty of chicken and waffles—syrup, hot sauce, gravy… it’s all fair game. Make it your own and have fun with it!
Pro Recipe Tips
Control the oil temperature when frying the chicken! This ensures even cooking and prevents the chicken from being greasy, undercooked, or overcooked! Ideal temp is 350 degrees F.
Don’t crowd the pan – Crowding drops the oil temp and leads to greasy chicken. Work in batches and use a thermometer for consistent frying.
Marinate the chicken for at least 30 minutes – this not only tenderizes the meat but adds so much flavor to the meat! Ideally, marinate overnight. You’d be surprised how much a difference this makes in the texture and flavor of the chicken!
While you’re prepping the waffles and sauce, keep the chicken warm on a wire rack in the oven at 200 degrees F.
If you like heat, make this with my nashville hot chicken recipe instead!
Recipe FAQs
For chicken and waffles, bone-in fried chicken is the classic choice—it’s juicy, flavorful, and brings that Southern comfort vibe. But if you want something easier to eat, boneless chicken thighs or tenders are perfect and still pack plenty of flavor. No matter the cut, make sure it’s well-seasoned and extra crispy to stand up to those fluffy waffles and syrupy toppings.
Chicken and waffles have roots in both Southern and African American culinary traditions, but their most well-known origin traces back to Harlem, New York in the 1930s. Jazz musicians coming off late-night gigs wanted something hearty enough for dinner but sweet enough for breakfast—enter crispy fried chicken paired with fluffy waffles. The combo also likely has earlier influences from Pennsylvania Dutch cuisine, but it was Harlem that made it iconic.
Yes, you can absolutely use an air fryer to make the chicken for chicken and waffles! It won’t be quite as juicy or crispy as traditional deep frying, but it’s a great lighter option. Just be sure to spray the chicken with a little oil and don’t overcrowd the basket so it gets nice and golden.
Honestly, it’s up to you! Both are delicious.
More Soul Food Recipes
Main Course
Low Country Boil Recipe
Thanksgiving
Old Fashioned Candied Sweet Potatoes
Breakfast
Homemade Biscuits and Gravy
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Southern Chicken and Waffles
Equipment
- Dutch Oven (Large Pot or Deep Skillet)
- Meat Thermometer (optional)
- Candy Thermometer (optional)
Ingredients
Buttermilk Fried Chicken
- 4 Boneless Skinless Chicken Thighs
- 4 Chicken Drumsticks
- 1 large Yellow Onion, (cut into 4 chunks)
- 3 cloves Garlic, (peeled)
- 2 tbsp Hot Sauce
- 2 tsp Garlic Salt
- 1 tbsp Cajun Seasoning
- 2 cups Buttermilk
- 3 large Eggs
Flour Dredge
- 2 1/2 cups All Purpose Flour
- 1/2 cup Cornstarch
- 1 tbsp Baking Powder
- 2 tsp Garlic Salt
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1 packed Sazon
- 4-5 cups Vegetable or Canola Oil, (for frying the chicken)
Brown Butter Maple Sriracha Sauce
- 1/2 cup Salted Butter , (browned)
- 1 1/4 cups Maple Syrup
- 1/3 cup Brown Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Kosher Salt
- 1 tsp Cinnamon
- 1/2 tsp Chili Powder
- 2 tbsp Sriracha
Fluffy Buttermilk Waffles
- 2 cups All Purpose Flour
- 1 tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 cup Sugar
- 1/2 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 2 large Eggs
- 1 1/2 cups Buttermilk
- 2 tsp Vanilla Extract
- 1/2 cup Salted Butter, (melted)
Instructions
- Start by marinating the chicken. Add onion, garlic, hot sauce, garlic salt, and cajun seasoning to a food processor. Blend until a uniform puree/paste forms. 1 large Yellow Onion 3 cloves Garlic 2 tbsp Hot Sauce 2 tsp Garlic Salt 1 tbsp Cajun Seasoning
- Add chicken to a large bowl and coat in the puree. Pour in the buttermilk, making sure that the chicken is fully submerged in the buttermilk. Cover with plastic wrap or a lid and allow chicken to soak in buttermilk brine for at least 30 minutes, ideally 2 hours (up to overnight) in the refrigerator. 4 Boneless Skinless Chicken Thighs 4 Chicken Drumsticks 2 cups Buttermilk
- Combine the ingredients for the flour dredge in a large bowl – Add flour, cornstarch, baking powder, garlic salt, smoked paprika, onion powder, oregano, thyme, and Sazon. Whisk together. Add eggs to the bowl with the chicken/marinade and mix together ensuring eggs are fully mixed into the marinade. 2 1/2 cups All Purpose Flour 1/2 cup Cornstarch 1 tbsp Baking Powder 2 tsp Garlic Salt 1 tsp Smoked Paprika 1 tsp Onion Powder 1/2 tsp Oregano 1/2 tsp Thyme 1 packed Sazon 3 large Eggs
- Remove a piece of chicken from the marinade, allowing excess liquid to drip off. Place chicken into the flour mixture, then dunk into the buttermilk marinade, then dip back into the flour mixture. Make sure to really coat the chicken in the flour coating, this is what gives the chicken its crispy crust (It's ok if the dredge gets scraggly looking).
- Place onto a wire rack and let the chicken rest at room temperature while the oil heats. Heat oil over medium heat in a deep skillet or pot, oil should be about 4-5 inches deep in the pan. Heat to roughly 350-375 degrees Fahrenheit. 4-5 cups Vegetable or Canola Oil
- Fry 2-3 pieces of chicken at a time and let the chicken cook until crispy and golden brown, about 8-10 minutes. (Cooking time will vary with the thickness of the meat. To ensure chicken is thoroughly cooked, use a meat thermometer to ensure the internal temperature of the chicken is 165 degrees F.) Place chicken onto a clean wire rack or paper towel lined plate to drain excess oil. Set aside. (Pro Tip: to keep the chicken warm, place into the oven on a wire rack with the oven heated to 200 degrees F)
- Now let's make the waffles. Preheat the waffle iron and spray with nonstick cooking spray (if needed).
- In a large bowl, combine the dry ingredients – flour, sugar, baking powder, baking soda, nutmeg, and kosher salt. Whisk together, then add in the eggs, buttermilk and vanilla extract. Whisk until just combined, then pour in the melted butter, whisking until all of it is combined. (whisk until just combined, it's ok if the batter is lumpy) 2 cups All Purpose Flour 1/4 cup Sugar 1 tbsp Baking Powder 1/4 tsp Baking Soda 1/8 tsp Nutmeg 1/2 tsp Kosher Salt 2 large Eggs 1 1/2 cups Buttermilk 2 tsp Vanilla Extract 1/2 cup Salted Butter
- Fill the waffle iron about 3/4 the way with the batter. Cook until waffles are golden brown and crispy – about 5-6 minutes. (or until the waffle maker stop emitting steam).
- Now make the maple sriracha sauce. Begin by browning the butter in a skillet over medium heat. Once browned, add the maple syrup, kosher salt, and brown sugar. Whisk together and bring to a boil. Boil for 4-5 minutes, until it begins to bubble and thicken. Remove from heat and cool for about 5-10 minutes, then whisk in the vanilla extract, cinnamon, chili powder, sriracha, and kosher salt. 1/2 cup Salted Butter 1 1/4 cups Maple Syrup 1/3 cup Brown Sugar 1 tsp Vanilla Extract 1 tsp Cinnamon 1/2 tsp Chili Powder 2 tbsp Sriracha 1/4 tsp Kosher Salt
- Assemble – place waffles onto a serving plate, top with fried chicken, and drizzle with the maple sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for Fathers day. Best gift ever for everyone. I didn’t think I could pull it off,but it was much easier then I thought. As with all of her recipes; it was full of flavor and the waffles were delicious and supportive of all the ingredients. Way to go Ms. Brit
Also tried some of her other recipes and so far I think hers are the easiest to follow with the best taste.
Thank you so much!
I think I’m going to cook this every day for the rest of my life!!!!! Not hard to make and soooo freaking good!!! A million thumbs up!
OMG, you’ve out done yourself Britney! This one might be the best one yet, it provides the perfect balance of savory and sweet with a little kick. The waffles are fluffy with the light crush on the outside and the chicken with the Sriracha sauce on top…mmmm. Chefs kiss!!!
In a word….Wow!!! I’m so proud of myself for making this recipe. I feel like a pro. This was the talk of my brunch this afternoon. My only regret was that I didn’t make more it was the first to go. The ladies devoured it.
I’m so happy to hear that everyone loved it!
This recipe was so easy to follow. It was most impressive to the eye. More importantly the taste was AMAZINGLY GOOD!! It was savory, crunchy, moist and very tasty. My family wants me to make it again only this time for dinner
Thank you so much!