Chicken And Waffles (Southern Style)
I remember the first time I tried to make chicken and waffles on a frantic Tuesday after work. The kitchen looked like a bomb had gone off, the kids were hungry and I was exhausted. That’s when I realised this classic Southern dish didn’t need to be a weekend project; with a few clever shortcuts, it could become the quickest, most satisfying weeknight dinner in our rotation.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Why You’ll Love This Chicken and Waffles (Southern Style)
- It uses store-bought waffle mix and pre-seasoned chicken strips, cutting the active cooking time by more than half.
- Everything cooks in one pan and one waffle iron, meaning you’ll have fewer dishes to wash after dinner.
- The chicken stays incredibly juicy inside while developing a deeply golden, crunchy crust that doesn’t go soggy on the waffle.
- You can prep the spice blend and batter the chicken the night before, so assembly takes under five minutes when you walk through the door.
- Friends always ask me for this recipe after trying it at dinner parties — they can’t believe it came together in half an hour.
Ingredients You’ll Need
- 500g boneless, skinless chicken breasts, sliced into strips
- 200ml buttermilk
- 1 large egg
- 150g plain flour
- 50g cornflour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 400g ready-made waffle mix (plus ingredients listed on the box, usually milk and oil)
- 60ml vegetable or sunflower oil, for frying
- 60ml maple syrup, for serving
- 30g unsalted butter, melted (optional, for brushing waffles)
Tip: If you don’t have buttermilk, stir 2 tablespoons of lemon juice or white vinegar into 200ml of whole milk and let it sit for five minutes. It will thicken and sour perfectly for this recipe.
How to Make Chicken and Waffles (Southern Style)
- Prepare the buttermilk soak: In a medium bowl, whisk together the buttermilk and egg until they are completely combined and slightly frothy on top. Submerge the chicken strips fully, cover the bowl with cling film and place it in the fridge while you preheat your waffle iron. This soak tenderises the meat and ensures every bite stays moist.
- Mix the dry coating: In a separate shallow dish, combine the plain flour, cornflour, smoked paprika, garlic powder, cayenne (if using), salt and black pepper. Stir with a fork until the spices are evenly distributed throughout the flour — you should see a uniform pale orange colour with no white streaks remaining.
- Heat the oil: Pour the vegetable oil into a large frying pan and set it over a medium-high heat. Let the oil warm for about three minutes. To test if it’s ready, drop a tiny pinch of flour into the pan; if it sizzles immediately and floats to the surface, the oil is hot enough. The surface of the oil should shimmer but not smoke.
- Coat the chicken: Remove the chicken from the buttermilk mixture, letting any excess drip back into the bowl. Dredge each strip in the seasoned flour, pressing gently so the coating adheres on all sides. Shake off any loose flour — you want a thin, even layer that will turn shatteringly crisp. The coated strips should feel dry to the touch, not clumpy.
- Fry the chicken: Place the coated strips into the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3–4 minutes per side. The underside will turn a deep golden brown with darker spots where the paprika caramelises, and you’ll hear a steady, lively sizzle. When the chicken is cooked through, the internal temperature should reach 74°C. Transfer to a wire rack set over a baking tray; do not place them on paper towels, or the steam will soften the crust.
- Make the waffles: While the chicken rests, prepare the waffle batter according to the package instructions. Pour the recommended amount onto the preheated waffle iron — the batter should spread to the edges but not overflow. Cook until the waffle is golden brown and firm to the touch, about 3–4 minutes depending on your machine. Steam will stop rising from the iron when the waffle is done, and the exterior will feel crisp when you lift the lid.
- Assemble and serve: Place one waffle on each plate, brush lightly with melted butter if desired, and arrange the fried chicken strips on top. Drizzle generously with maple syrup and serve immediately while the waffle is still warm and the chicken is at its crispiest.
Tips From My Kitchen
- Use a wire rack, not paper towels, for the chicken. When you place fried chicken on paper towels, the trapped steam softens the crust from the bottom, leaving it chewy rather than crunchy. A wire rack allows air to circulate all around the chicken, keeping every side of the coating crisp for much longer — even after you’ve drizzled syrup on top.
- Make the spice blend in bulk. I mix a double or triple batch of the flour, cornflour and spices and store it in an airtight jar in my pantry. That way, on busy nights I only need to measure out the buttermilk and chop the chicken. The blend keeps its potency for about a month, and you can use the leftovers for coating fish or vegetables later in the week.
- Prep the chicken the night before. After soaking the chicken strips in the buttermilk mixture, cover the bowl and leave it in the fridge overnight. The acid in the buttermilk continues to tenderise the meat, and the coating adheres even better after a long soak. When you get home from work, all you have to do is dredge and fry — dinner is on the table in under 20 minutes.
- Keep the waffles warm in the oven. If you’re making a large batch, preheat your oven to 120°C and place the finished waffles directly on the oven rack. They’ll stay warm and maintain their crispness for up to 15 minutes while you finish frying the chicken. Never stack the waffles on top of each other, or they’ll steam and become floppy.
- Adjust the thickness of your chicken strips. For the quickest cooking time, slice the chicken breasts into strips about 2cm thick. Thinner strips cook in under three minutes per side, which means you can fry two batches in the time it takes to make the waffles. Thicker strips take longer and may burn on the outside before the centre is cooked through, so keep them uniform.
Equipment You’ll Need
- Large frying pan or skillet
- Sharp knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
- Waffle iron
- Wire rack with a baking tray
- Tongs for flipping chicken
- Measuring cups and spoons
Delicious Variations to Try
- Spicy Version: Add an extra teaspoon of cayenne pepper to the flour mixture and stir a tablespoon of hot sauce into the buttermilk soak. The heat builds gradually and cuts beautifully through the sweetness of the maple syrup. I make this at least once a week — it’s become a family favourite for those evenings when we want something with a real kick.
- Vegetarian/Vegan Option: Substitute the chicken with thick slices of firm tofu or large portobello mushroom caps. Press the tofu for 15 minutes to remove excess water, then follow the same buttermilk soak and dredging process. Fry for 2–3 minutes per side until the coating is deeply golden and the interior is heated through. The texture is remarkably similar, and the waffle carries the meal just as well.
- Different Protein: Try this coating and method with boneless, skinless chicken thighs for a richer flavour, or use turkey breast cutlets for a leaner option that still fries up beautifully. If you’re in the mood for something different, thin pork steaks work wonderfully — just slice them into strips and reduce the cooking time by a minute per side, as they cook faster than chicken.
What to Serve With Chicken and Waffles (Southern Style)
- A simple green salad with a tangy vinaigrette to cut through the richness — try a lemon and Dijon dressing.
- Steamed green beans or broccoli tossed with a little butter and salt, ready in the time it takes to fry the chicken.
- Pickled red onions or cornichons on the side; the acidity balances the sweetness of the syrup and the savoury crunch of the chicken.
- A cold glass of iced tea or sparkling water with lemon to refresh the palate between bites.
Still hungry for ideas? You might also love Crispy Southern Fried Chicken Recipe For Sunday from our sister kitchens.
Frequently Asked Questions
Can I use an air fryer instead of frying the chicken in oil?
Absolutely, and it works brilliantly. Preheat your air fryer to 200°C, spray the coated chicken strips lightly with cooking oil, and cook for 8–10 minutes, flipping halfway through. The coating will turn a beautiful golden brown and stay crunchy, though you won’t get quite the same deep, caramelised colour as pan-frying. The texture is still excellent, and cleanup is even faster since there’s no splattered oil on the hob.
How do I keep the waffles from getting soggy under the chicken?
The key is to let the fried chicken rest on a wire rack for at least two minutes before placing it on the waffle. This allows any residual oil to drip away and the crust to set firmly. If you’re worried about sogginess, you can also brush the waffle with melted butter before adding the chicken — the fat creates a barrier that helps the waffle stay crisp for longer, even under the hot chicken and syrup.
Can I make this recipe gluten-free?
Yes, you can easily adapt it. Swap the plain flour for a good-quality gluten-free all-purpose blend that contains xanthan gum, and use gluten-free waffle mix. The cornflour is naturally gluten-free and actually helps create an even crispier coating. Just be sure to check the labels on your buttermilk and spice blends, as some brands add wheat-based thickeners or anti-caking agents.
What’s the best way to reheat leftover chicken and waffles?
Reheat the waffles in a toaster or in a 180°C oven for about five minutes until they’re warm and crisp again. For the chicken, place it on a wire rack over a baking tray and reheat in the same oven for 8–10 minutes; this method restores the crunch far better than a microwave, which turns the coating rubbery. Add the maple syrup fresh after reheating, as it tends to soak in if left sitting too long.
Can I prepare the waffle batter in advance?
You can mix the dry waffle mix with the wet ingredients up to two hours ahead and store the batter covered in the fridge. However, waffle batter is best used fresh because the leavening agents start reacting immediately, and the waffles may not rise as high if the batter sits too long. If you want to save time, I recommend measuring the dry mix and wet ingredients separately the night before, then combining them just before cooking.
Chicken and Waffles (Southern Style)
Crispy buttermilk-soaked fried chicken strips served on golden waffles, drizzled with maple syrup for a classic Southern comfort meal.
Ingredients
Method
- Prepare the buttermilk soak: In a medium bowl, whisk together the buttermilk and egg until they are completely combined and slightly frothy on top. Submerge the chicken strips fully, cover the bowl with cling film and place it in the fridge while you preheat your waffle iron. This soak tenderises the meat and ensures every bite stays moist.
- Mix the dry coating: In a separate shallow dish, combine the plain flour, cornflour, smoked paprika, garlic powder, cayenne (if using), salt and black pepper. Stir with a fork until the spices are evenly distributed throughout the flour — you should see a uniform pale orange colour with no white streaks remaining.
- Heat the oil: Pour the vegetable oil into a large frying pan and set it over a medium-high heat. Let the oil warm for about three minutes. To test if it's ready, drop a tiny pinch of flour into the pan; if it sizzles immediately and floats to the surface, the oil is hot enough. The surface of the oil should shimmer but not smoke.
- Coat the chicken: Remove the chicken from the buttermilk mixture, letting any excess drip back into the bowl. Dredge each strip in the seasoned flour, pressing gently so the coating adheres on all sides. Shake off any loose flour — you want a thin, even layer that will turn shatteringly crisp. The coated strips should feel dry to the touch, not clumpy.
- Fry the chicken: Place the coated strips into the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3–4 minutes per side. The underside will turn a deep golden brown with darker spots where the paprika caramelises, and you'll hear a steady, lively sizzle. When the chicken is cooked through, the internal temperature should reach 74°C. Transfer to a wire rack set over a baking tray; do not place them on paper towels, or the steam will soften the crust.
- Make the waffles: While the chicken rests, prepare the waffle batter according to the package instructions. Pour the recommended amount onto the preheated waffle iron — the batter should spread to the edges but not overflow. Cook until the waffle is golden brown and firm to the touch, about 3–4 minutes depending on your machine. Steam will stop rising from the iron when the waffle is done, and the exterior will feel crisp when you lift the lid.
- Assemble and serve: Place one waffle on each plate, brush lightly with melted butter if desired, and arrange the fried chicken strips on top. Drizzle generously with maple syrup and serve immediately while the waffle is still warm and the chicken is at its crispiest.
Notes
The buttermilk soak tenderizes the chicken; avoid paper towels after frying to keep the crust crisp. Maple syrup is essential for serving.
That frantic Tuesday night is now a distant memory. This chicken and waffles recipe has become our go-to for those evenings when we need something hearty, delicious and on the table fast. I’d love to hear how it works for your family — drop a comment below and let me know if you tried any of the variations or if you have your own twist on this Southern classic. And if you’re looking for more quick weeknight dinners, be sure to browse our Lunch Recipes or check out the All Recipes page for even more inspiration.
