Fried Chicken and Waffles

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Chicken and waffles have roots in both Pennsylvania Dutch and African American food traditions. In the 1600s and 1700s, Pennsylvania Dutch families served waffles with pulled or stewed chicken as a hearty farmhouse meal. Centuries later, a different version emerged in Harlem in the 1930s, where late-night jazz clubs served crispy fried chicken alongside hot waffles to musicians who were hungry after gigs—not quite ready for breakfast, but done with dinner.

The modern dish blends both traditions into the classic sweet-and-savory combination we know today. It remains especially popular in the South and has become a brunch favorite across the country.

Chicken and waffles can be enjoyed for breakfast, lunch, or dinner and are a popular dish at many restaurants and cafes. It is also easy to make at home, and with a few simple ingredients, you can enjoy this soulful dish in the comfort of your kitchen.

Make the dish with your favorite frozen fried chicken nuggets and frozen waffles. It might not be as tasty as a dish made with homemade waffles and deep-fried chicken, but it will still be a crowd-pleaser. Whether you’re a fan of soul food or just looking for a delicious and satisfying meal or appetizer, chicken and waffles will hit the spot.

Ingredient Notes

• Chicken breasts: Slice into consistent 1–2-inch pieces for even frying.
• Buttermilk: Helps tenderize the chicken and makes the breading stick.
• Hot sauce: Optional but adds depth and mild heat to the marinade.
• Flour mixture: Seasoned flour creates the primary crust—pepper, salt, sage, and thyme add savory flavor.
• Vegetable oil: Any neutral oil with a high smoke point works for frying.
• Waffle batter ingredients: Simple pantry staples—flour, eggs, milk, butter, sugar, and baking powder.
• Maple syrup: The classic finish for chicken and waffles.

Steps to Make Fried Chicken and Waffles

1. Heat the oil for frying.
2. Cut chicken into bite-size nuggets or leave cutlets whole.
3. Mix the buttermilk with hot sauce in one bowl.
4. Combine the flour, pepper, salt, sage, and thyme in another bowl.
5. Dip chicken pieces in the flour, then buttermilk, then flour again.
6. Fry the chicken until golden brown on both sides.
7. Transfer to paper towels and keep warm if needed.
8. Preheat the waffle iron.
9. Combine the dry ingredients for the waffle batter.
10. Whisk eggs, milk, and melted butter together; mix with the dry ingredients.
11. Add batter to the waffle iron and cook until steaming stops.
12. Keep waffles warm while you finish cooking.
13. Serve chicken on waffles with maple syrup or cut into bite-size portions for appetizers.

Recipe Variations

• Hot honey chicken and waffles. Drizzle the finished bites with hot honey for a spicy-sweet twist.
• Cajun-seasoned chicken. Add Cajun seasoning or smoked paprika to the flour blend for bolder flavor.
• Cornbread waffles. Add a small amount of cornmeal to the waffle batter for a Southern-style crunch.
• Buttermilk waffles. Replace part of the milk with buttermilk for extra tenderness and tang.
• Cheddar waffles. Fold shredded cheddar into the batter for a savory waffle option.
• Sweet heat chicken. Add cayenne or chipotle powder directly to the flour mixture for spicy nuggets.

Serving Suggestions

• Serve as party bites with syrup, hot honey, or dipping sauces.
• Pair with fruit salad, coleslaw, or roasted potatoes for a brunch plate.
• Add maple butter or flavored honey for extra richness.
• Serve with scrambled eggs for a hearty breakfast spread.
• Choose to stack chicken on mini waffle squares with a toothpick for easy entertaining.

Fried Chicken and Waffles

Diana Rattray

These yummy snack-sized chicken and waffle appetizers are a sure crowd pleaser! The combination of savory fried chicken and sweet waffles creates the perfect mouthful of flavor!

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Servings 8 to 10 appetizer servings

Calories 489

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Ingredients

  

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For the Fried Chicken Nuggets

• Vegetable oil, for frying
• 1 ½ pounds chicken cutlets
• ¾ cup buttermilk
• 1 tbsp hot sauce (optional), such as Frank’s or Texas Pete
• 1 ½ cups all-purpose flour
• 1 tsp ground black pepper
• ½ tsp salt, plus more for sprinkling
• ¼ tsp rubbed sage
• ⅛ tsp ground thyme

For the Waffles

• Oil or melted butter for the waffle iron
• 2 cups all-purpose flour, 9 ounces
• 4 tsp baking powder
• 1 tbsp granulated sugar
• ¼ tsp salt
• 2 large eggs
• 1 ¾ cups milk
• ½ cup butter, melted
• Maple syrup (optional), for serving

Recommended Equipment

• Waffle maker
• 12-inch skillet
• Basting brush
• 11-by-17-inch Baking sheet
• Cooling racks

Instructions

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• Preheat the oven to 200°F and place a rack on a large baking sheet.

For the Chicken

• Heat about 1/2 inch of cooking oil in a large skillet to 350°F.
  Vegetable oil
• Slice each cutlet into 1-inch to 2-inch pieces (You could also leave the cutlets whole for meal-size chicken and waffles).
  1 1/2 pounds chicken cutlets
• Add the buttermilk to a shallow bowl and add hot sauce, if desired.
  3/4 cup buttermilk | 1 tbsp hot sauce (optional)
• In another bowl, combine the 1 1/2 cups of flour, the pepper, 1/2 teaspoon of salt, sage, and thyme. Mix well.
  1 1/2 cups all-purpose flour | 1 tsp ground black pepper | 1/2 tsp salt | 1/4 tsp rubbed sage | 1/8 tsp ground thyme
• Dip the chicken pieces in the flour mixture, then in the buttermilk, and then dip in the flour mixture again to coat.
• When the oil reaches 350°F, add several chicken pieces. Fry for about 3 minutes on each side, or until golden brown. Remove the fried chicken pieces to paper towels to drain. Sprinkle lightly with salt.
• Transfer the chicken to the rack and keep them warm in the 200°F oven.

For the Waffles

• Brush the waffle iron with a little oil or melted butter, then preheat.
  Oil or melted butter for the waffle iron
• In a medium bowl, combine the 2 cups of flour, baking powder, sugar, and 1/4 teaspoon of salt.
  2 cups all-purpose flour | 4 tsp baking powder | 1 tbsp granulated sugar | 1/4 tsp salt
• In a mixing bowl, whisk the eggs until fluffy; add the milk and melted butter, whisking until smooth.
  2 large eggs | 1 3/4 cups milk | 1/2 cup butter
• Add the dry ingredients to the milk and egg mixture and whisk until smooth.
• Add about 1/2 to 2/3 cup of the batter to the waffle iron for each waffle—see the manufacturer's instructions for exact amounts.
• Bake the waffles in the waffle iron for about 5 minutes, or until they stop steaming.
• Keep the waffles warm in the preheated 200°F oven while making more batches.
• Cut the waffles into quarters and top each with a piece of fried chicken. Serve with a drizzle of maple syrup if desired.
  Maple syrup (optional)

Nutrition

Calories: 489kcalCarbohydrates: 47gProtein: 19gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 113mgSodium: 442mgPotassium: 289mgFiber: 2gSugar: 5gVitamin A: 585IUVitamin C: 1mgCalcium: 116mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword bite-sized waffles with chicken nuggets, chicken and waffles, fried chicken, fried chicken nuggets, waffles

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