Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and forgive you more if you cook them a minute too long. If you use breasts, pound them slightly for even thickness and watch the cooking time closely.

What if I don’t have buttermilk?

You can use soured whole milk (like your notes mention). A common method is adding a little acid (like lemon juice or vinegar) to milk and letting it sit briefly—close enough for brining magic.

How do I store leftovers?

Store chicken and waffles separately if you can. Chicken: airtight container in the fridge for up to 3–4 days. Waffles: wrap and refrigerate (or freeze). Reheat chicken in the oven or air fryer to bring back the crunch.

Can I make the spicy honey butter sauce ahead?

Yes! Make it, cool it, then warm it gently when you’re ready to serve. If it thickens, a quick whisk fixes it.

9 Amazing Southern Fried Chicken and Waffles

Description

Southern Fried Chicken and Waffles is the ultimate comfort-food classic. Crispy buttermilk-fried chicken stacked on fluffy Belgian waffles and finished with a sweet-and-spicy honey butter drizzle—perfect for brunch or dinner.

Ingredients

Scale

Chicken

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

Buttermilk Brine

2 cups 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 Coating

3 cups all-purpose flour
⅓ cup 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 honey (or maple syrup)
4 tablespoons unsalted butter
½ teaspoon chili powder (more to taste)
½ teaspoon kosher salt

For Serving

Freshly made Belgian waffles

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Instructions

In a large bowl, whisk together the buttermilk, salt, garlic powder, onion powder, hot sauce, and smoked paprika.
Add chicken thighs, making sure each piece is fully coated. Cover and refrigerate for at least 1 hour or up to overnight.
Heat vegetable oil in a deep pot or Dutch oven to 350°F.
In a separate bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
Remove chicken from the brine and dredge thoroughly in the seasoned flour. Let coated chicken rest on a plate for 5 minutes.
Fry chicken in batches until golden brown, crispy, and fully cooked, about 8–9 minutes per batch.
Transfer fried chicken to a wire rack to drain.
In a small saucepan, melt butter with honey, chili powder, and salt. Whisk until smooth and keep warm.
Serve crispy chicken over warm waffles and drizzle generously with spicy honey butter sauce

Notes

Chicken thighs stay juicier than breasts, but either can be used.

Resting the coated chicken before frying helps the crust stay crispy.

Adjust chili powder in the honey butter sauce to control heat.

Leftover chicken reheats best in the oven or air fryer.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Deep Frying
Cuisine: Southern American

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 18 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 12 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 145 mg