Southern Fried Chicken and Waffles

If Southern Fried Chicken and Waffles sounds like the kind of meal that could fix a rough day (or turn a regular Tuesday into a celebration), you’re in the right kitchen. This is that sweet-salty, crunchy-fluffy combo that feels a little indulgent… but still totally doable at home—yes, even if you’re juggling work, kids, laundry, and a mysteriously sticky kitchen floor.

I’m Aneta from Chicken Magic Recipes, and this one is pure comfort-food magic: juicy buttermilk-brined chicken thighs with a seasoned, crackly crust, stacked on warm Belgian waffles, and finished with a spicy honey butter sauce that makes people do the “mmm” face before they even realize it.

Why You’ll Love This Southern Fried Chicken and Waffles

• Crispy outside, juicy inside: Buttermilk brine is basically a chicken spa day.
• Big flavor, simple steps: No fancy equipment—just a bowl, a pot, and a little confidence.
• Sweet + spicy + buttery: The honey butter sauce is the “don’t skip it” moment.
• Perfect for brunch OR dinner: Because waffles don’t check clocks and neither should we.

Ingredients You’ll Need

Chicken + Frying

• 8 boneless, skinless chicken thighs
• Vegetable oil, for deep frying

Buttermilk Brine

• 2 cups (480 mL) buttermilk or soured whole milk
• 1 tablespoon kosher salt
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• 1 tablespoon hot sauce or chili powder
• 1 teaspoon smoked paprika

Seasoned Flour Crust

• 3 cups (384 g) all-purpose flour
• ⅓ cup (43 g) cornstarch
• 2 teaspoons baking powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper

Spicy Honey Butter Sauce

• ¼ cup (85 g) honey (or maple syrup)
• ½ teaspoon chili powder (more if you like heat)
• 4 tablespoons (57 g) unsalted butter
• ½ teaspoon kosher salt

Waffles

• Your favorite Belgian waffles (use your go-to recipe, or a “best Belgian waffles” style recipe)

How to Make Southern Fried Chicken and Waffles

1) Brine the chicken (this is where the juiciness happens)

In a large mixing bowl, whisk together:

• buttermilk (or soured milk),
• kosher salt,
• garlic powder,
• onion powder,
• hot sauce (or chili powder),
• smoked paprika.

Add the chicken thighs and make sure each one is fully coated. Cover and refrigerate at least 1 hour (overnight is even better if you’re planning ahead).

Real-life note: If you only have an hour, you’re still going to get great flavor. Overnight just makes it extra tender—like chicken that got 8 hours of sleep and a skincare routine.

2) Heat the oil

Pour vegetable oil into a Dutch oven or heavy pot until it’s about half full (leave room so it doesn’t bubble over).

Heat to 350°F (180°C).

No thermometer? You can still do this, but a thermometer makes frying feel way less like a guessing game. If you drop in a pinch of flour and it sizzles right away (not sad bubbles… real sizzle), you’re close.

3) Mix the seasoned flour crust

In a mixing bowl, whisk together:

• flour,
• cornstarch,
• baking powder,
• garlic powder,
• onion powder,
• salt,
• pepper.

Cornstarch + baking powder is the crispy dream team here. It helps the crust get that light, shatter-y crunch we all want.

4) Dredge the chicken

Take each thigh out of the brine and let the excess drip off (no need to rinse). Dredge it in the seasoned flour and press the flour onto the chicken so it really sticks.

Place coated thighs on a plate and let them rest 5 minutes before frying.
This tiny pause helps the coating set up so it doesn’t slide off in the oil like it’s trying to escape.

5) Fry until golden and cooked through

Fry in batches—no more than 4 thighs at a time—so the oil stays hot.

Cook for 8–9 minutes, until:

• deep golden brown,
• crispy,
• and fully cooked through.

Transfer to a baking sheet with a wire rack so the bottoms don’t get steamy (steam is the enemy of crunch). Repeat with the remaining chicken.

6) Make the waffles

While the chicken rests, cook your Belgian waffles. Keep them warm in a low oven (around 200°F) if you want everything hot at once.

Spicy Honey Butter Sauce (aka: the reason people lick forks)

In a small saucepan over medium heat, melt:

• butter,
• honey,
• chili powder,
• kosher salt.

Whisk until smooth and combined. Turn heat to low/warm and keep it ready for drizzling.

Warning: You may “taste test” this sauce five times and suddenly it’s gone. Protect it with your life.

How to Serve Southern Fried Chicken and Waffles

Place a waffle on a plate, add a piece (or two… I’m not counting) of crispy chicken on top, then drizzle generously with spicy honey butter sauce or maple syrup.

Optional but fun:

• a little extra cracked black pepper on top
• a pinch of smoked paprika for drama
• fresh fruit on the side to pretend we’re being balanced (I do this too)

Aneta’s Quick Tips (Because Real Kitchens Are Real Life)

• Don’t overcrowd the pot. If you cram in too much chicken, the oil temp drops and the crust can turn soggy. Nobody wants sad fried chicken.
• Use a wire rack, not paper towels. Paper towels trap steam underneath, and crispiness disappears fast.
• Want extra crunch? After dredging, dip the chicken quickly back into the brine, then into flour again. Double coat = extra crispy.
• Make it less spicy. Use chili powder instead of hot sauce in the brine, and keep the sauce mild.
• Make it more spicy. Add more chili powder to the sauce (or a tiny pinch of cayenne). Go slow unless you enjoy drinking milk straight from the carton.

A Little Story From My Kitchen

The first time I made Southern Fried Chicken and Waffles, I thought, “This is brunch food, right?” Then my family ate it at dinner like it was the best idea anyone had in years. Now it’s my go-to when I want to impress without cooking something fussy—because the waffles do half the charming, and the chicken does the other half. Honestly, it’s teamwork. Like a good relationship… but crispier.

FAQs About Southern Fried Chicken and Waffles

Bring the Magic to Your Table

If you’re craving something comforting, a little indulgent, and guaranteed to make everyone hover near the kitchen, Southern Fried Chicken and Waffles is it. Crispy chicken, fluffy waffles, and that sweet-heat honey butter drizzle… it’s the kind of meal that turns an ordinary day into a “remember when we made that?” moment.

And if anyone asks what the secret is, just smile and say: buttermilk brine and a little Chicken Magic.

Keep the Chicken Magic Going

• If you loved that sweet-and-crispy brunch vibe, you’ll also want to try this cozy make-ahead twist: Chicken and Waffle Casserole (perfect for feeding a crowd without standing at the stove all morning).
• Craving another buttery, spicy drizzle moment like our honey sauce? These Dinner Pancakes with Chilli Butter bring that same “sweet heat” energy to the table.
• Want a fresh, crunchy side to balance out your crispy chicken? Pair it with Chicken Crispy Rice Salad with Peanut Dressing—it’s bright, satisfying, and totally weeknight-friendly.
• And if you’re in the mood for another comfort-food hug (but with a spoon), scoop up a bowl of Garlic Parmesan Chicken Soup—it’s rich, cozy, and basically the pajama pants of dinner.

Now tell me—did your Southern Fried Chicken and Waffles disappear fast, or record fast? If you made it, please leave a quick star rating and review ⭐⭐⭐⭐⭐ so other readers know what to expect (and so I can keep the chicken magic coming!).

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