Nothing beats the soul-satisfying combo of crispy chicken straight from the fryer and golden, tender waffles dripping with warm honey. If you're craving a morning (or anytime!) treat, this Honey Fried Chicken and Waffles Recipe is your new go-to comfort classic.
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Why You'll Love This Recipe
I’m honestly obsessed with how perfectly this recipe nails that balance of sweet and savory. The fried chicken stays juicy inside with a crunchy crust, while the waffles come out fluffy and tender—plus the honey glaze finishes it all off like pure magic.
- Made from scratch: Everything fresh, no shortcuts—because you deserve the best.
- Perfectly crispy chicken: The cornmeal and cayenne seasoning add crunch and a gentle kick.
- Fluffy, tangy waffles: Buttermilk and baking soda create the light texture and subtle tang.
- Sweet & savory harmony: Warm honey ties it all together with just the right touch.
Ingredients & Why They Work
When shopping for this Honey Fried Chicken and Waffles recipe, look for fresh buttermilk and quality chicken pieces. Using real buttermilk makes a big difference in flavor and texture, especially for the waffles and marinade.
- All-purpose flour: The base for both waffles and chicken coating—it gives structure and the perfect crumb.
- Sugar: Adds a touch of sweetness that balances the savory flavors in the waffles.
- Baking powder & baking soda: Together, these lighten the waffles while helping the chicken crust crisp up nicely.
- Kosher salt: Essential for seasoning every layer of this dish properly.
- Buttermilk: Adds moisture and a gentle tang to waffles, plus tenderizes the chicken in the marinade.
- Eggs: Bind ingredients in the waffle batter for structure and richness.
- Unsalted butter: Melted in the waffles adds richness without overpowering flavors.
- Yellow cornmeal: Mixed into the chicken coating for that signature crunch and subtle corn flavor.
- Cayenne pepper: Brings just enough heat in the chicken coating to keep things exciting.
- Freshly ground black pepper: Adds a mild kick and complements the seasoning.
- Boneless, skinless chicken (breasts or thighs): Cut into chunks, these cook quickly and stay juicy.
- Vegetable oil: Used for frying to achieve that perfect golden crisp texture.
- Honey: Warmed to a drizzle for the irresistible sweet finish.
Make It Your Way
One of the best parts about this Honey Fried Chicken and Waffles recipe is how adaptable it is. Feel free to tweak flavors, spice levels, or even the types of chicken and syrup to make it truly your own comforting creation.
- Spicy Kick: I love adding an extra pinch of cayenne or swapping in smoked paprika for a smoky heat that complements the sweetness of the honey glaze beautifully.
- Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend and use gluten-free cornmeal — it still crisps up nicely, making this dish inclusive without sacrificing crunch.
- Sweet Twist: Try infusing your honey glaze with a splash of bourbon or a sprinkle of cinnamon for a warming depth that ties the sweet and savory notes together.
- Buttermilk Substitute: No buttermilk on hand? Mix 1 ⅔ cups of milk with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and you have a great homemade substitute for those fluffy waffles.
- Waffle Variations: Add a handful of fresh blueberries or a touch of vanilla extract to the waffle batter to brighten up each bite.
Step-by-Step: How I Make Honey Fried Chicken and Waffles Recipe
Step 1: Whisk Together the Waffle Batter
Start by combining the dry ingredients — 2 cups all-purpose flour, sugar, baking powder, baking soda, and kosher salt — in a large bowl. In a separate bowl, beat the buttermilk, eggs, and melted butter until smooth. Pour the wet ingredients into the dry mix and gently stir until just blended. I like to let the batter rest while prepping the chicken; this helps create those tender, fluffy waffles we all love.
Step 2: Marinate the Chicken in Buttermilk
Place your 1 ½-inch chicken chunks into a bowl and cover with 2 cups of buttermilk. Make sure they're fully submerged so every piece gets tenderized and infused with flavor. Cover and refrigerate for at least 20 minutes. This step is key for juicy, flavorful fried chicken that contrasts perfectly with the crispy coating.
Step 3: Mix and Apply the Crispy Coating
Meanwhile, prepare the coating by blending 1 ¼ cups all-purpose flour, yellow cornmeal, baking powder, cayenne pepper, kosher salt, and freshly ground black pepper in a shallow dish. When the chicken is ready, lift each piece out of the buttermilk, letting excess drip off. Dredge it thoroughly in the flour and cornmeal mixture, pressing lightly so the coating sticks well — this is what gives that irresistible crunch.
Step 4: Heat the Oil and Fry the Chicken to Crispy Perfection
Pour 6 cups of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F (175°C). I use a thermometer to keep the temperature steady — too hot and the crust burns, too cool and the chicken absorbs grease. Fry the chicken in batches, about 6 to 8 minutes each, turning occasionally until golden brown and cooked through. The internal temp should hit 165°F for safety and juiciness.
Step 5: Drain and Keep Warm While Cooking Waffles
Remove the fried chicken and place it on a wire rack set over a baking sheet or paper towels to drain. Keep it warm in a low oven to serve everything hot together. This little step keeps the crisp texture intact and prevents sogginess.
Step 6: Cook Up Your Buttermilk Waffles
Preheat your waffle iron and give it a light coat of grease. Pour in just enough batter to cover the waffle plate without overflow. Cook according to your maker’s instructions until the waffles are golden outside and tender within. The aroma at this point is pure comfort.
Step 7: Warm the Honey Glaze and Assemble
Gently warm ¼ cup of honey until it’s fluid and easy to drizzle—avoid overheating to keep its delicate flavor. Plate your waffles and crown them with the golden fried chicken chunks. Drizzle the warm honey generously over everything; the sweet meets savory magic happens right here. Serve immediately and dig into Southern bliss!
Top Tip
Mastering the perfect balance of crispy chicken and fluffy waffles can be a little tricky, but these tips will help you get fantastic results every time with this Honey Fried Chicken and Waffles Recipe.
- Maintain Oil Temperature: Keeping the oil steady at 350°F is key to cooking the chicken thoroughly without it getting greasy. I’ve found using a good thermometer really makes a difference.
- Rest Your Waffle Batter: Letting the waffle batter rest while you prepare the chicken improves texture — it lets the gluten relax and baking powder activate, resulting in tender but crisp waffles.
- Drain Properly: After frying, I always place chicken on a wire rack over a baking sheet instead of paper towels. It keeps the crust crunchy by letting excess oil drip away without steaming the coating.
- Double Dredge for Extra Crispiness: For an ultra-crispy crust, dip the chicken back into buttermilk and then the coating mix a second time. It’s a game changer but optional based on how crunchy you like it!
How to Serve Honey Fried Chicken and Waffles Recipe
Garnishes
Adding fresh garnishes can elevate this dish beautifully. Try a sprinkle of finely chopped fresh parsley or chives for a hint of color and subtle herbaceousness. A few slices of ripe avocado or a handful of fresh berries on the side can add a refreshing twist. Don’t forget a little extra drizzle of warmed honey or a pat of melting butter on the waffles for that irresistible finish.
Side Dishes
This dish is hearty on its own, but if you want to round out your meal, consider classic Southern sides like creamy coleslaw, collard greens, or a crisp cucumber salad. For something lighter, a fresh fruit salad or roasted sweet potatoes work wonderfully too.
Make Ahead and Storage
Storing Leftovers
Store leftover fried chicken and waffles in airtight containers in the refrigerator. They will stay good for up to 3 days. Keep the chicken and waffles separate if possible to help maintain texture.
Freezing
You can freeze leftover fried chicken by wrapping pieces individually in plastic wrap, then placing them in a freezer-safe bag or container. Waffles freeze well too—wrap them in foil or plastic and store in the freezer. Both can be kept frozen for up to 1 month.
Reheating
To reheat fried chicken, place it on a wire rack over a baking sheet and heat in a 375°F oven for about 15 minutes until crispy and warmed through. For waffles, a toaster or toaster oven works perfectly to refresh their crisp exterior while keeping the inside tender.
Frequently Asked Questions:
Absolutely! Dark meat like boneless chicken thighs will be juicier and more forgiving during frying. Just be sure to cut them into even pieces and cook until they reach an internal temperature of 165°F for safety.
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ⅔ cups of milk. Let it sit for 5-10 minutes before using—this will provide the acidity needed for tender waffles and chicken.
The recipe uses 1 teaspoon of cayenne pepper, which gives a gentle kick without overpowering the dish. You can adjust this amount to your preference or omit it entirely for a milder flavor.
Yes! You can prepare the waffles in advance and keep them warm in a low oven while frying the chicken. Leftover waffles also freeze well and can be reheated in a toaster or oven with great results.
Final Thoughts
This Honey Fried Chicken and Waffles Recipe is a comforting celebration of sweet and savory flavors that’s perfect for brunch, breakfast-for-dinner, or any time you want a taste of Southern hospitality. I hope these tips and serving ideas inspire you to make this delicious dish with confidence and share it with loved ones. Enjoy every crunchy, tender, honey-drizzled bite!
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Honey Fried Chicken and Waffles Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Southern American
Description
Enjoy a classic Southern comfort food with this Honey Fried Chicken and Waffles recipe that pairs crispy, juicy fried chicken with fluffy, tender buttermilk waffles, all drizzled with warm honey for a perfect balance of sweet and savory flavors.
Ingredients
Waffles
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ⅔ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter (melted)
Chicken
- 1 ¼ 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)
- 2 pounds boneless, skinless chicken breasts or thighs (cut into 1 ½-inch chunks)
- 2 cups buttermilk
- 6 cups vegetable oil (for frying)
Glaze
- ¼ cup honey (warmed)
Instructions
- Prepare the waffle batter: In a large bowl, whisk together 2 cups of all-purpose flour, sugar, baking powder, baking soda, and kosher salt. In another bowl, combine the buttermilk, eggs, and melted butter. Mix the wet ingredients into the dry ingredients until just combined. Let the batter rest while you prepare the chicken.
- Marinate the chicken: Place the cut chicken chunks into a bowl with 2 cups buttermilk, ensuring they are fully submerged. Cover and refrigerate for at least 20 minutes to tenderize and flavor the chicken.
- Prepare the chicken coating: In a shallow dish, mix 1 ¼ cups all-purpose flour, cornmeal, baking powder, cayenne pepper, kosher salt, and freshly ground black pepper. This mixture will give the chicken a crispy, flavorful crust.
- Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour and cornmeal mixture, pressing gently to adhere the coating well.
- Heat the oil: In a deep skillet or Dutch oven, heat 6 cups of vegetable oil to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to maintain consistent temperature for safe frying.
- Fry the chicken: Carefully place the coated chicken pieces into the hot oil in batches without overcrowding. Fry for about 6 to 8 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit.
- Drain and keep warm: Remove the fried chicken and place on a wire rack over a baking sheet or on paper towels to drain excess oil. Keep warm in a low oven while frying remaining batches.
- Cook the waffles: Preheat your waffle iron and lightly grease it. Pour an appropriate amount of waffle batter onto the iron and cook according to the manufacturer's instructions until golden and crisp on the outside but tender inside.
- Prepare the honey glaze: Warm the honey gently until it is fluid and easy to drizzle.
- Serve: Plate the waffles and top with pieces of fried chicken. Drizzle generously with the warmed honey glaze for a delicious sweet and savory finish. Serve immediately.
Notes
- For extra crispy chicken, double dredge the chicken pieces by dipping again in buttermilk and the flour mixture.
- Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
- Use fresh buttermilk for best waffle texture; you can substitute with milk plus lemon juice if needed.
- Maintain oil temperature to prevent greasy fried chicken.
- Waffles can be kept warm in a low oven while frying chicken to serve everything hot.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
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