The BEST Chicken and Waffles Recipe

Hey, I’m John and today we’re making a delicious brunch favorite: Chicken and Waffles, so let’s get started.

Marinating the Chicken

First off, we will be marinating our chicken—it is very important. Into a large bag (or a bowl if you’re using that) add:

• 1 cup cold whole buttermilk
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• ½ teaspoon paprika
• 2 teaspoons hot sauce (more or less to taste)

Mush it up to combine, then add 4 boneless chicken thighs. These have lots of fat, so they fry up beautifully. Get the air out, seal the bag, mush once more, and refrigerate at least 3 hours or overnight. The buttermilk’s mild acid both flavors and tenderizes the chicken.

About the Waffles

You can use any waffle you love; my favorite is heavy on sugar, butter, and milk so they crisp beautifully. Whisk dry ingredients in one bowl, wet in another, combine gently—never over-mix. This batter yields 8–12 waffles; I’ll cook four today and freeze the rest for toaster breakfasts later.

Dredging Station

In a shallow dish combine:

• 1 ½ cups (180 g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Plenty of black pepper
• Optional dash of chili powder

Mix well. Set oil over medium heat and bring to 350 °F, adjusting as needed once cold chicken goes in.

Cooking the Waffles & Chicken

Scoop ⅓ cup batter into a hot waffle iron; cool finished waffles on a wire rack so steam escapes. Dredge each marinated thigh in the seasoned flour, coating thoroughly, then shake off excess and fry for about 10 minutes until golden brown and cooked through. Drain on paper towels.

Assembly

Stack crisp waffles, add butter, crown with hot fried chicken, and drown in maple syrup. The chicken is spiced to perfection—crunchy outside, juicy inside—while the rich, cakey waffles deliver salty-sweet heaven in every bite.