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Crispy Buttermilk Fried Chicken Waffles Recipe Easy Perfect Breakfast Platter

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A crispy buttermilk fried chicken paired with fluffy, buttery waffles drizzled in maple syrup, perfect for a hearty and comforting weekend breakfast or brunch.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs or drumsticks
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour (for chicken coating)
  • 1 teaspoon salt (divided)
  • 1 teaspoon black pepper (divided)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil or peanut oil for frying (about 2 inches deep)
  • 2 cups all-purpose flour (for waffles)
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)
  • Maple syrup, warm, for serving
  • Butter for topping waffles
  • Optional sides: fresh berries, sliced bananas, crispy bacon strips

Instructions

  1. Marinate the chicken: In a large bowl, mix buttermilk with hot sauce and half the salt and pepper. Add chicken pieces, coat thoroughly, cover, and refrigerate for at least 4 hours or overnight.
  2. Prepare the coating: In a separate bowl, combine flour, smoked paprika, garlic powder, cayenne pepper, remaining salt, and pepper. Mix well.
  3. Heat oil: Pour oil into a deep frying pan or Dutch oven to about 2 inches deep. Heat over medium-high until it reaches 350°F (175°C).
  4. Coat the chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly. For extra crunch, double-dip by dipping back into buttermilk briefly, then again in flour.
  5. Fry the chicken: Carefully place chicken pieces into hot oil without overcrowding. Fry in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack.
  6. Make waffle batter: In a large bowl, whisk flour, baking powder, sugar, and salt. In another bowl, beat eggs and add milk, melted butter, and vanilla. Combine wet and dry ingredients, stirring just until mixed (a few lumps are okay).
  7. Cook waffles: Preheat waffle iron and grease lightly. Pour about 1/2 cup batter per waffle and cook 4-5 minutes until golden and crisp. Keep warm in a low oven if needed.
  8. Assemble platter: Stack waffles on plates, top with fried chicken, add a pat of butter, and drizzle with warm maple syrup. Serve immediately with optional sides.

Notes

Marinate chicken at least 4 hours or overnight for best tenderness. Maintain oil temperature at 350°F to avoid greasy or burnt chicken. Double-dip chicken in buttermilk and flour for extra crunch. Avoid overmixing waffle batter; lumps are fine. Keep fried chicken on wire rack in warm oven to retain crispiness. Waffles can be made ahead and reheated.

Nutrition

Keywords: fried chicken, waffles, buttermilk, breakfast, brunch, crispy chicken, southern recipe, easy breakfast, weekend brunch

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