Crispy Fried Chicken and Waffles with Maple Butter

Fried chicken and waffles is the kind of meal that feels special without requiring fancy ingredients. The trick is building layers of texture: juicy chicken with a shattering crust, waffles that stay crisp enough to support the toppings, and a quick maple butter that melts into every bite. This version is designed for home cooks who want a brunch-worthy plate that also works beautifully for dinner.

Recipe at a glance

Yield: 4 to 6 servings
Prep time: 30 minutes
Brine time: 1 to 4 hours
Cook time: 35 to 45 minutes
Total time: About 2 hours, 15 minutes

Ingredients

For the chicken

• 2 pounds boneless, skinless chicken thighs or 8 chicken tenders
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper, optional
• 2 large eggs
• 1/4 cup buttermilk or milk
• Vegetable oil for frying, about 2 to 3 cups depending on your pan

For the waffles

• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 large eggs
• 2 cups buttermilk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

For the maple butter

• 4 tablespoons unsalted butter, softened
• 3 tablespoons pure maple syrup
• Pinch of salt

Instructions

1. Brine the chicken. In a large bowl, whisk the buttermilk, hot sauce, salt, and pepper. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours. The chicken should look fully coated and feel slightly seasoned after brining.
2. Mix the waffle batter. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla. Stir the wet ingredients into the dry just until combined. A few small lumps are fine; do not overmix or the waffles can turn tough. Let the batter rest while you finish the chicken.
3. Set up the coating. In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne, if using. In a second bowl, whisk the eggs and 1/4 cup buttermilk or milk.
4. Coat the chicken. Remove the chicken from the brine, letting excess drip off. Dredge each piece in the seasoned flour mixture, dip into the egg mixture, then coat again in the flour mixture. Press the flour on firmly so the coating clings in craggy bits. Set the coated chicken on a rack for 10 minutes while the oil heats; this helps the crust stay put.
5. Heat the oil. Pour oil into a heavy skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium to medium-high until the oil reaches 350°F. If you do not have a thermometer, a pinch of flour should sizzle immediately but not burn.
6. Fry the chicken. Fry in batches without crowding, 4 to 6 minutes per side for chicken tenders or 6 to 8 minutes per side for thighs, until deep golden brown and cooked through. The coating should be crisp and the chicken should reach 165°F at the thickest part. Transfer to a wire rack set over a sheet pan so the crust stays crisp.
7. Cook the waffles. Preheat your waffle iron and lightly grease it if needed. Cook the batter according to your machine’s directions until the waffles are deeply golden with crisp edges and steam mostly stops escaping. Keep finished waffles on a rack in a 200°F oven if making more than one batch.
8. Make the maple butter. Stir together the softened butter, maple syrup, and salt until smooth and glossy. It should be spoonable and easy to drizzle or spread.
9. Serve. Top each waffle with a piece or two of fried chicken, then spoon over maple butter. Serve hot with extra syrup on the side, if you like, and add coffee, juice, or fresh fruit for a full brunch plate.

Tips, serving ideas, and storage

For the crispiest chicken: Let the breaded pieces rest before frying, and keep them on a rack instead of paper towels so the underside does not steam.

For sturdy waffles: Cornmeal adds a little structure and texture, which helps the waffles stand up to the chicken and maple butter. If you prefer a softer waffle, replace the cornmeal with an equal amount of flour.

Serving idea: Add hot sauce, sliced scallions, or a little peppery honey for a sweeter-spicier finish. For a brunch spread, round out the plate with scrambled eggs or a simple fruit salad.

Storage: Refrigerate leftover chicken and waffles separately in airtight containers for up to 3 days. Reheat chicken on a wire rack in a 375°F oven or air fryer until hot and crisp again. Reheat waffles in a toaster or 350°F oven until warmed through and lightly crisped. Store maple butter in the refrigerator for up to 1 week and let it soften before serving.

Safe handling note: Always cook chicken to 165°F at the thickest part, and avoid letting cooked chicken sit out longer than 2 hours.

Sources

• King Arthur Baking: Crunchy Cornmeal Waffles
• Nutrition.gov: Crunchy Chicken Nuggets