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Brief overview
Chicken and waffles might sound like an unusual pairing at first, but this iconic American dish has won hearts with its bold contrast of flavours and textures. It’s a perfect union of crispy, savoury fried chicken sitting atop a fluffy, golden waffle, finished with a drizzle of sweet syrup.
The dish is a staple of soul food and Southern cuisine, but its appeal extends far beyond regional borders. Whether served for brunch, dinner, or a late night indulgence, chicken and waffles deliver something deeply comforting and surprisingly balanced on the plate.
What Is Chicken and Waffles?
Chicken and waffles is exactly what the name suggests: fried chicken served alongside or directly on top of a waffle. What transforms it from quirky combination to culinary classic is the way the flavours and textures play off each other.
The crispiness of the chicken’s seasoned coating pairs beautifully with the light, slightly sweet waffle beneath. It’s common to pour maple syrup over both, creating a dish that’s both sweet and savoury, rich yet airy, indulgent without being overwhelming.
Some variations lean towards the breakfast end of the spectrum, with butter and syrup taking centre stage. Others highlight Southern spices, offering a savoury depth balanced by the waffle’s gentle sweetness. The beauty lies in its versatility.
Ingredients and Taste
The dish starts with fried chicken, often using bone-in pieces marinated in buttermilk or seasoned generously with paprika, garlic, and black pepper. It’s then dredged in flour and fried until golden and crisp on the outside, juicy on the inside.
The waffle is typically made from a light batter of flour, eggs, milk, and a touch of sugar. Cooked until golden in a waffle iron, it provides a soft, slightly crunchy base that absorbs both syrup and juices from the chicken.
The overall taste experience is striking. You get the warm, comforting sweetness of the waffle and syrup, followed by the satisfying crunch and savoury hit of well-seasoned chicken. It’s rich, but not heavy. Sweet, but not cloying.
The contrast keeps your palate engaged. Each bite is a tug of war between breakfast and dinner, sweetness and spice, softness and crunch. It’s the kind of dish that seems indulgent but feels somehow grounded in tradition.
A Taste of History
Chicken and waffles first gained widespread recognition in African American communities during the Harlem Renaissance in the 1930s, though its roots reach even further back. It was a popular offering in late night jazz clubs, where patrons craved something hearty yet comforting.
Earlier still, Pennsylvania Dutch settlers in the 1600s paired waffles with stewed chicken and gravy. The modern version fuses this early European tradition with the Southern style fried chicken introduced by African American cooks.
The dish found its cultural moment in Harlem, New York, particularly at Wells Supper Club, which popularised the fried version we know today. From there, it travelled across the country, earning a place in diners, brunch spots, and soul food restaurants.
Today, chicken and waffles represent more than just a delicious meal. They reflect a blending of culinary histories and regional influences, wrapped in a dish that continues to bring comfort and curiosity to the table. Try it once, and it’s likely you’ll be back for more.
How to Make Traditional Chicken and Waffles
Golden, fluffy waffles meet crispy, seasoned fried chicken in this iconic soul food classic. With its roots in Southern and African American culinary traditions, chicken and waffles deliver the perfect balance of salty crunch and maple sweet comfort. Expect a few components, but each is straightforward and satisfying to prepare. See the recipe card at the bottom for printable directions
Ingredients
For the Fried Chicken:
- 8 chicken drumsticks or thighs (bone-in, skin-on)
- 2 cups buttermilk
- 1 tsp hot sauce (optional)
- 2 cups plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 tsp freshly ground black pepper
- Vegetable oil for deep frying
For the Waffles:
- 2 cups plain flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1¾ cups whole milk
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
For Serving:
- Maple syrup
- Salted butter
- Optional: hot sauce, fresh herbs (like parsley)
Cooking Instructions
Step 1: Marinate the Chicken
Place the chicken pieces in a large bowl. Pour over the buttermilk and stir in the hot sauce, if using. Cover and refrigerate for at least 4 hours or overnight. This tenderises the chicken and adds deep flavour.
Step 2: Prepare the Coating
In a separate bowl, mix the plain flour with paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This dry blend should be well combined. Set up a dredging station with a wire rack nearby for resting the coated chicken.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing to ensure a good coating. Let the dredged chicken rest for 10 minutes to help the crust adhere before frying.
Step 4: Fry the Chicken
In a large, heavy pan or deep fryer, heat oil to 175°C. Carefully lower the chicken in batches and fry for 12 to 15 minutes until golden brown and cooked through. Drain on a rack or paper towel. Keep warm in a low oven if needed.
Step 5: Prepare the Waffle Batter
In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, combine milk, eggs, melted butter, and vanilla. Pour the wet mixture into the dry and stir just until combined. Do not overmix; a few lumps are fine.
Step 6: Cook the Waffles
Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease with oil or butter. Pour enough batter to fill the iron without overflowing and cook until the waffles are golden and crisp, about 3 to 5 minutes.
Step 7: Keep Waffles Warm
Place cooked waffles in a single layer on a baking tray in a 95°C oven to keep them warm and crisp while frying remaining chicken or waffles.
Step 8: Prepare for Serving
Once all components are ready, bring everything to the table fresh and warm. Have maple syrup, butter, and optional hot sauce ready. A few sprigs of parsley or a dusting of cayenne adds colour and flair.
Step 9: Plate the Dish
Place one or two waffles on each plate, top with a piece of crispy fried chicken, and drizzle generously with maple syrup. Add a small knob of butter on top to melt slowly into the ridges.
Final Step: Serve and Enjoy
Serve immediately while everything is hot and crisp. For extra indulgence, offer whipped butter and a dash of syrup on the side. This dish pairs beautifully with a tangy slaw or a glass of sweet iced tea for balance.
Cooking Tips for Perfect Chicken and Waffles
- Marinate overnight for the most flavourful and tender chicken.
- Use a thermometer when frying to maintain consistent oil temperature and avoid soggy crusts.
- Don’t skip resting the dredged chicken before frying, this prevents the coating from falling off.
- Let waffles rest in the oven instead of stacking them to keep them crisp.
- Maple syrup should be warm when serving to avoid cooling the chicken or waffles too quickly.
- Mix batter gently, overmixing develops gluten and can make waffles chewy rather than light.
Chicken and Waffles (Sweet and Savoury Combo)
Ingredients
For the Fried Chicken:
- 8 chicken drumsticks or thighs bone-in, skin-on
- 2 cups buttermilk
- 1 tsp hot sauce optional
- 2 cups plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 tsp freshly ground black pepper
- Vegetable oil for deep frying
For the Waffles:
- 2 cups plain flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1¾ cups whole milk
- 2 large eggs
- ½ cup unsalted butter melted and cooled
- 1 tsp vanilla extract
For Serving:
- Maple syrup
- Salted butter
- Optional: hot sauce fresh herbs (like parsley)
Instructions
- Place the chicken pieces in a large bowl. Pour over the buttermilk and stir in the hot sauce, if using. Cover and refrigerate for at least 4 hours or overnight. This tenderises the chicken and adds deep flavour.
- In a separate bowl, mix the plain flour with paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This dry blend should be well combined. Set up a dredging station with a wire rack nearby for resting the coated chicken.
- Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing to ensure a good coating. Let the dredged chicken rest for 10 minutes to help the crust adhere before frying.
- In a large, heavy pan or deep fryer, heat oil to 175°C. Carefully lower the chicken in batches and fry for 12 to 15 minutes until golden brown and cooked through. Drain on a rack or paper towel. Keep warm in a low oven if needed.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, combine milk, eggs, melted butter, and vanilla. Pour the wet mixture into the dry and stir just until combined. Do not overmix; a few lumps are fine.
- Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease with oil or butter. Pour enough batter to fill the iron without overflowing and cook until the waffles are golden and crisp, about 3 to 5 minutes.
- Place cooked waffles in a single layer on a baking tray in a 95°C oven to keep them warm and crisp while frying remaining chicken or waffles.
- Once all components are ready, bring everything to the table fresh and warm. Have maple syrup, butter, and optional hot sauce ready. A few sprigs of parsley or a dusting of cayenne adds colour and flair.
- Place one or two waffles on each plate, top with a piece of crispy fried chicken, and drizzle generously with maple syrup. Add a small knob of butter on top to melt slowly into the ridges.
- Serve immediately while everything is hot and crisp. For extra indulgence, offer whipped butter and a dash of syrup on the side. This dish pairs beautifully with a tangy slaw or a glass of sweet iced tea for balance.
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