Description

This Honey Fried Chicken and Waffles recipe delivers a perfect balance of crispy, spicy fried chicken paired with light and fluffy buttermilk waffles, all drizzled with warm honey for a delightful sweet and savory experience. Ideal for a comforting brunch or a hearty dinner, this dish combines classic southern flavors with a touch of heat and sweetness.

Ingredients

Scale

Waffle Batter

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 2/3 cups buttermilk
2 large eggs
1/4 cup unsalted butter (melted)

Fried Chicken Coating

1 1/4 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper (to taste)

Chicken and Frying

2 pounds boneless, skinless chicken breasts or thighs (cut into 1 1/2-inch chunks)
2 cups buttermilk
6 cups vegetable oil (for frying)

Finishing

1/4 cup honey (warmed)

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Instructions

Prepare the Waffle Batter: In a large mixing bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs with buttermilk and melted butter. Combine wet and dry ingredients gently until just mixed, ensuring the batter remains slightly lumpy. Set aside while preparing the chicken.
Marinate the Chicken: Place the chicken chunks in a large bowl and pour 2 cups of buttermilk over them. Stir to coat thoroughly and let them marinate for at least 15 minutes to tenderize and flavor the meat.
Prepare the Frying Coating: In another bowl, mix the 1 1/4 cups flour, cornmeal, baking powder, cayenne pepper, salt, and black pepper to create a spicy, crunchy coating for the chicken.
Coat the Chicken: Remove chicken pieces from buttermilk marinade one at a time, letting excess drip off, then dredge thoroughly in the flour and cornmeal mixture until fully coated. Shake off any extra coating.
Heat the Oil and Fry Chicken: Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350 degrees Fahrenheit. Fry the chicken pieces in batches, ensuring not to overcrowd the pan, for about 5–7 minutes per batch or until golden brown, crispy, and cooked through. Use a thermometer to confirm internal temperature reaches 165 degrees Fahrenheit. Transfer fried chicken to a wire rack to drain excess oil.
Cook the Waffles: Preheat your waffle iron according to manufacturer's instructions and lightly grease if necessary. Pour batter onto the waffle iron and cook waffles until golden and fluffy, about 4–5 minutes per waffle. Keep waffles warm while finishing the chicken.
Serve and Drizzle Honey: Arrange waffles on plates and top with hot fried chicken pieces. Warm the honey slightly, then drizzle generously over the chicken and waffles for a perfect sweet finish. Serve immediately.

Notes

For extra crispy chicken, double dredge by dipping coated chicken back into buttermilk and then into the coating again before frying.
Use boneless thighs for juicier chicken, but breasts work well for a leaner option.
Adjust cayenne pepper quantity for desired spice level or omit for a milder taste.
Keeping the fried chicken on a wire rack after frying helps maintain crispiness by preventing sogginess.
If you don’t have buttermilk, use regular milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.
Waffles can be kept warm in a low oven (200 degrees Fahrenheit) while frying chicken.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 10 g
Sodium: 800 mg
Fat: 35 g
Saturated Fat: 8 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 120 mg