Name: Honey Fried Chicken and Waffles Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 teaspoon kosher salt; 1 2/3 cups buttermilk; 2 large eggs; 1/4 cup unsalted butter (melted); 1 1/4 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 1/2-inch chunks); 2 cups buttermilk; 6 cups vegetable oil (for frying); 1/4 cup honey (warmed)

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.

The image shows a white marbled surface with two metal cooling racks filled with golden brown fried chicken pieces that have a crunchy texture and small sesame seed bits on the crust. To the right, there are several square waffles stacked in two piles, showing a warm golden color and a soft texture. A round metal strainer holds a few more pieces of the fried chicken, placed over one of the cooling racks. Near the bottom left corner, there is a white round bowl full of amber syrup. The whole scene has a cozy and appetizing feel, with the crispy chicken and fluffy waffles arranged neatly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Fried Chicken and Waffles Recipe
Top Tip
How to Serve Honey Fried Chicken and Waffles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Fried Chicken and Waffles Recipe

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.

Flat lay of two large brown eggs with clean shells, a small mound of all-purpose flour, a small mound of yellow cornmeal, a small white bowl of buttermilk, a small white bowl of melted unsalted butter, a small white bowl of warm honey, a small white bowl of baking powder, a small white bowl of sugar, a small white bowl of kosher salt, a small white bowl of freshly ground black pepper, a small white bowl of cayenne pepper, raw boneless, skinless chicken breast chunks displayed naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

In the image, there are three clear glass bowls placed on a white marbled surface. The top right bowl contains a fluffy, off-white flour mixture with a slightly grainy texture. The bottom right bowl is filled with a bright yellow beaten egg mixture, showing some small bubbles on the surface. The larger bowl on the left holds raw pieces of meat covered in a thick, creamy, pale beige batter with visible specks of black pepper or seasoning swirling through it. There is also a metal whisk resting on a beige cloth near the top left corner. Photo taken with an iphone --ar 2:3 --v 7

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

A stack of two golden brown waffles sits on a white plate, with three pieces of crispy fried chicken placed on top. The chicken is crunchy with a textured coating and a warm, golden color. Thick amber syrup is being poured over the chicken and waffles, dripping down the sides and pooling lightly on the plate. There is a small piece of fried chicken resting on the plate next to the stack. The scene is set on a white marbled surface with a blurred white marbled background. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use dark meat chicken thighs instead of breasts?

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.

What can I substitute for buttermilk if I don’t have any?

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.

How spicy is the chicken in this recipe?

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.

Can I make the waffles ahead of time?

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!