Chicken and Waffles – an American breakfast staple that combines seamlessly sweet soft yet crisp buttermilk waffles topped with crispy crunchy savory fried chicken and a drizzle of syrup for a spectacular soul food breakfast or brunch experience! 
If you know me by now, I’m the number one fan of fried chicken. I have even tried a couple of ways to season a fried chicken and they all turned out pleasing as always.
You can start with my Jamaican Fried Chicken or my African Fried Chicken here. Then I’ll let you decide which ones got your top vote! 😉 But for this coming holidays, I’m sharing with you one of America’s breakfast/brunch staple – Chicken and Waffles. 
There’s no exact origin as to where this Chicken and Waffle combination started. Some would say that it started dating way back in 1800s when hotels and resorts outside Philadelphia would serve waffles along with Fried Catfish until other establishments would serve it with fried chicken due to the seasonal availability of catfish.
Others would date back its origin in the southern part of the U.S. Whatever the case is, I’d forever be thankful to those brilliant minds who have seriously thought to put together a meal that seamlessly combines sweet and savory flavor; both equally indulgent on its own.
Chicken and waffles are often served as breakfast on regular and special days like Father/Mother’s Day and even this coming Christmas. You can now ditch your boxed waffle mix and whip up this much exciting, flavorful, soft, and crisp buttermilk waffles in a snap. Then top it with some butter or berries and drizzle with syrup.
As for the chicken, you can skip the oil and go for this healthier alternative Baked Crispy Chicken Legs which are crispy on the outside, tender, and juicy on the inside.
But if you don’t mind the oil at all, who cares, right? Go make this extra golden brown and crispy Southern Fried Chicken HERE.
Imagine yourself waking up to that sweet, warm, soft yet crisp waffles topped with crispy delicious fried chicken drizzled with syrup! That sweet and savory note melds well beautifully to satisfy your soul’s yearning for good comfort food.
If that doesn’t make you smile from ear to ear, then I don’t know what.
Anyone passing up a meal like this chicken and waffles doesn’t know soul food at all! 
How To Make Chicken and Waffles
Spray waffle iron with non-stick cooking spray, then preheat. Preheat oven to 200 F degrees. (This helps to keep the waffle warm ). Place a wire rack on a baking sheet; set aside. In a medium bowl, combine flour, salt, sugar, baking powder, and baking soda. Set aside. In another bowl, mix together egg yolks, buttermilk, melted butter, and vanilla extract.
Pour into dry ingredients just until fully combined. Then beat egg whites until stiff; gently fold into batter.
Pour or place about ¾ cup more or less (see manufacturer’s directions) to preheated waffle iron until golden brown. Mine took about 4 minutes – cooking times vary. Again check your manufacturer directions.
Place in a preheated oven while finishing the rest of the waffles. Serve warm with chicken and syrup or honey. Enjoy!
Watch How To Make It
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This post was first published in June 2018 and has been updated with a video.
Chicken and Waffles
Ingredients
Waffles
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs , separated
- 1 ¾ cups buttermilk
- ½ cup butter , melted
- 1 teaspoon vanilla extract
Fried Chicken
Instructions
- Spray a waffle iron with non-stick cooking spray, then preheat. Preheat oven to 200 F degrees. (This helps to keep the waffle warm ). Place a wire rack on a baking sheet; set aside.
- In a medium bowl, combine flour, salt, sugar, baking powder, and baking soda. Set aside.
- In another bowl, mix together egg yolks, buttermilk, melted butter and vanilla extract .
- Pour into dry ingredients just until fully combined. Then beat egg whites until stiff; gently fold into batter.
- Pour or place about ¾ cup more or less (see manufacturer’s directions) to preheated waffle iron until golden brown. Mine took about 4 minutes – cooking times vary. Again check your manufacturer directions.
- Place in a preheated oven while finishing the rest of the waffles.
- Serve warm with chicken and syrup or honey. Enjoy!
Tips & Notes:
- I used a Belgian waffle for this recipe. What is the difference between the two you asked? Belgian waffles have larger squares and that create deep pockets which is good for filling up with honey, syrup, and or butter while regular waffles are made in a smaller waffle iron that doesn’t create deep pockets as the Belgian waffle maker.
- There are different types of waffle makers and prices - ranging from $15 and above. If you have kids then I would urge you to get it. They love making waffles from scratch.
- Chicken and Waffles are best enjoyed when they are cooked at the same time. So do all your prep beforehand.
- Make sure to dry off your chicken well with paper towels before seasoning them.
- Want a little kick to this meal? Drizzle the chicken and waffle with your favorite hot sauce.
- Get creative and add some fruity bits into your waffle batter like berries, bananas, or peaches - your call!
- Buttermilk is best for making waffles. If desired, go with half buttermilk and full regular milk.
- In this recipe, baking soda brings out the buttermilk flavor. However, you can equally switch out the baking soda for baking powder if desired.
- Be sure to keep the waffles warm while you make the rest. The oven helps to keep it warm and renders it even more crispy. As you cook, place the cooked waffle on top of a rack in a single layer until you are done and it’s time to serve.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Lindi says
I first heard of combo awhile back on an American food experience show. I thought bit odd, then remembered being told about pancakes eggs and bacon with maple syrup, it took me awhile to even try it. But when I finally did, YUM… I love fried chicken,waffles and maple syrup, but I think fried chicken for breakfast for is over the top, I struggle with a Slice toast yoghurt I can though see me having for lunch. I have to say I made a batch of your white sangria last weekend it went done a treat, thankyou, I’m a fairly new follower and have pinned a few of your recipes the white sangria is the first recipe ihave used. I’m really enjoying your account, thankyou from the land down under… Australia
Immaculate Bites says
Thank you for sharing, Lindi! 🙂
Pat says
I am new to your blog. Two recipes, both excellent. My family loves C&W. Your recipe was perfect. I tried to give five stars.
imma africanbites says
Thank you, Pat! It’s one of the best combo.
gregory anderson says
I’m not sure why this appears to be printing double.
I’ve got to try your recipe for this favorite of mine, although I’m used to it being for dinner.
It has a long rich history. Waffles were a hot, fresh “bread” that was served at dinner and supper. The idea of eating it for breakfast I think is akin to eating biscuits with gravy on them. They were from yesterday’s meals and you didn’t throw food away in most households, at least back in the 19th century (1800s).
I always count on you coming up with great food recipes, such as two alternatives for doing the chicken for this recipe.
I also know that Harlam claims to be the NYC home for chicken served with waffles. Waffles were brought from Halland to the United States in 1620. I was surprised when I learned that the same process for waffles was linked with communion wafers.
Peace to you and yours.
imma africanbites says
Thank you so much for sharing some historical insights for this wonderful meal, Gregory. I wouldn’t be surprise if this combo was first introduced in NYC. And chicken and waffles for dinner? Oooh, I’d love to! I appreciate you taking the time to write this informative piece. Have a good one!