Mains
Crispy Chicken and Waffles with Honey Butter
Buttermilk-brined chicken thighs fry up shatteringly crisp and rest atop golden waffles, finished with a swipe of whipped honey butter.
Sweet and savory on one plate is a Southern tradition worth defending, and this pairing hits every note. The chicken brines overnight for maximum juiciness, then fries hot and fast, landing on waffles crisp enough to hold their own against a drizzle of honey.
Ingredients
- 4 boneless chicken thighs
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 1/2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Vegetable oil for frying
- 2 cups waffle batter, prepared
- 1/2 cup butter, softened
- 3 tablespoons honey
Instructions
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1
Brine the chickenCombine the buttermilk and hot sauce in a bowl, add the chicken thighs, and refrigerate for at least 4 hours or overnight.
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2
Make the honey butterWhip the softened butter and honey together until light and fluffy, then refrigerate until ready to serve.
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3
Mix the dredgeIn a shallow dish, stir together the flour, paprika, cayenne, garlic powder, salt, and pepper.
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4
Coat the chickenRemove the chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the seasoned flour, pressing to adhere.
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5
Fry the chickenHeat 2 inches of oil in a heavy pot to 350°F and fry the chicken thighs 6 to 7 minutes per side until deep golden and cooked through, then drain on a wire rack.
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6
Cook the wafflesWhile the chicken fries, cook the waffle batter in a preheated waffle iron according to the batter's instructions until golden and crisp.
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7
Assemble the platesPlace a waffle on each plate, top with a piece of fried chicken, and finish with a generous dollop of honey butter.
Okra & Oak Tip
Let the fried chicken rest on a wire rack rather than paper towels so steam escapes and the crust stays crisp.
Storage
Store chicken and waffles separately in the fridge for up to 2 days; reheat the chicken in a 375°F oven and toast the waffles to re-crisp.
Frequently Asked Questions
Yes, though thighs stay juicier during frying; if using breasts, pound them to an even thickness so they cook evenly.
Absolutely, any good buttermilk waffle batter works well here, just make sure it's cooked until crisp enough to hold the chicken.
Nutrition
Per serving. Values are estimates.
650
Calories
32g
Protein
52g
Carbs
34g
Fat
