Description

A soul-satisfying brunch classic featuring crispy fried chicken served atop golden, fluffy waffles, finished with maple syrup or hot honey. Perfect for weekends, gatherings, or anytime you crave sweet and savory comfort.

Ingredients

1.5 lbs chicken thighs or breasts
1 cup buttermilk
1 1/2 cups all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 cups neutral oil (for frying)
2 cups all-purpose flour (waffles)
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 3/4 cups milk
1/3 cup unsalted butter, melted
1 tsp vanilla extract
Maple syrup or hot honey, for serving

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Instructions

Marinate chicken in buttermilk with half the spices for at least 1 hour or overnight.
Mix waffle dry ingredients in one bowl: flour, sugar, baking powder, and salt.
Whisk eggs, milk, melted butter, and vanilla in another bowl. Combine wet and dry ingredients until just mixed.
Dredge marinated chicken in seasoned flour (with remaining spices). For extra crunch, dip again in buttermilk then flour.
Heat oil in a skillet to 350°F and fry chicken until golden and cooked through (6–8 minutes). Drain on a rack.
Preheat waffle iron, brush with oil or butter, and cook waffles until golden and crisp.
Assemble: top each waffle with fried chicken and drizzle with syrup or hot honey. Garnish as desired.

Notes

Double-dipping chicken increases crunch.
Keep waffles warm in a 200°F oven while cooking the chicken.
Gluten-free flour blends work for both waffles and chicken coating.
Use tenders for quicker cooking or smaller portions.