If you crave the perfect harmony of crispy, juicy chicken paired with fluffy, buttery waffles, look no further than this Buttermilk-Brined Southern Fried Chicken & Waffles Recipe. This classic Southern comfort dish takes things up a notch with a succulent buttermilk brine that tenderizes the chicken while layering in flavor, followed by a golden, crunchy fry and a drizzle of spicy-sweet hot sauce. Combined with light-as-air waffles and a touch of maple syrup, every bite is pure bliss that will have you reaching for seconds and sharing with everyone at your table. Let me walk you through how to recreate this irresistible meal right in your kitchen.

Ingredients You’ll Need

The image shows several pieces of crispy fried chicken tenders placed on a metal cooling rack, which is set on a baking sheet. Each tender has a golden brown, crunchy texture with uneven, craggy edges and a well-fried coating. The chicken pieces are arranged closely but not overlapping, revealing their varied sizes and shapes. The background features a white marbled surface with a soft gray cloth partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Buttermilk-Brined Southern Fried Chicken & Waffles Recipe are simple but absolutely essential to achieving that perfect balance of flavor, texture, and color. Each element plays a role—whether it’s the tangy buttermilk tenderizing the chicken, the array of spices bringing warmth to the fry, or the combination of eggs and vanilla lifting the waffles to fluffy perfection.

2 lbs chicken thighs (boneless, skinless): Tender meat that soaks up the brine beautifully and fries to a crunchy finish.
1 Tbsp Kosher salt & 1 tsp freshly ground black pepper: Basic seasoning that enhances every layer of flavor.
1½ cups buttermilk: The secret ingredient for tender, juicy chicken and moist waffles.
3 large eggs: Helps bind the chicken marinade and contributes to waffle structure.
1 Tbsp hot sauce: Adds a subtle kick to the marinade with gentle heat and tang.
3 cups all-purpose flour: For dredging the chicken to achieve that irresistible crispy crust.
3 tsp Kosher salt & 2 tsp garlic powder: Spice up the dredging flour for that deep, savory flavor.
Canola or vegetable oil: Your frying medium—pick a high smoke point oil for perfect frying.
8 Tbsp unsalted butter: The base of the hot sauce, adding richness and depth.
2 Tbsp honey: Sweetness that balances the spicy notes in the hot sauce.
Spices for hot sauce (cayenne pepper, garlic powder, sweet paprika, chili powder, Kosher salt, black pepper): These bring smoky, spicy, and savory layers to the sauce coating the chicken.
2¼ cups all-purpose flour: For the waffles, creating a tender crumb.
1 Tbsp baking powder: Gives the waffles their characteristic fluffiness.
3 Tbsp sugar: Adds subtle sweetness and helps with browning.
½ tsp Kosher salt & ½ tsp ground cinnamon: Cinnamon gives a warm note to the waffle batter.
Vegetable oil: Keeps waffles tender and crisp outside.
2 large eggs (separated): Egg whites whipped for aeration, yolks for richness.
1 tsp pure vanilla extract: Adds fragrant sweetness to the waffles.
Maple syrup & pickle slices: The classic finishing touches for sweet and tangy contrast.

How to Make Buttermilk-Brined Southern Fried Chicken & Waffles Recipe

Step 1: Season and Brine the Chicken

Start by patting the chicken thighs dry and slicing them thinly so every piece cooks evenly and crisps perfectly. Season with a generous pinch of kosher salt and black pepper, letting the chicken rest for a couple of hours. This simple seasoning begins layering flavor while the chicken starts to relax and release moisture, setting the stage for the magic of the buttermilk marinade.

Step 2: Prepare the Marinade and Flour Mixtures

Whisk together the buttermilk, eggs, and a splash of hot sauce for a marinade that not only tenderizes but infuses subtle heat and richness. In a separate bowl, mix your dredging flour with salt and garlic powder to add a savory punch to your crispy coating. This two-step dipping process ensures a crunchy yet juicy crust every time.

Step 3: Dredge the Chicken

Now the fun part: dredge each piece of chicken in the flour mixture, dip it back into the buttermilk marinade, and then coat with flour once more. The double flour dip traps moisture and builds that signature crispy shell. Place each piece on a wire rack to rest briefly—this resting helps the crust set so it fries up gorgeous and stays attached to the chicken.

Step 4: Heat the Oil and Fry the Chicken

Fill a sturdy cast iron skillet or heavy pot with enough oil to submerge the chicken pieces halfway, then heat it to a steady 350°F. Fry the chicken in batches, turning gently every couple of minutes, until each piece becomes a golden brown masterpiece with an internal temperature of about 160°F. This slow, careful frying locks in juiciness while crafting an irresistible crunchy exterior.

Step 5: Prepare the Hot Sauce

While the chicken fries, melt butter in a saucepan and stir in honey plus a hearty mix of cayenne, garlic powder, sweet paprika, chili powder, and seasoning. Heat gently until fragrant—this spicy, buttery-sweet sauce will be brushed all over the fried chicken, turning it into a flavor-packed experience that tingles the palate. Brush the sauce generously on every piece to coat them in glossy, spicy goodness.

Step 6: Make the Waffle Batter

Preheat your waffle iron and get ready for the batter. Beat egg whites until stiff peaks form—this incorporates air for fluffy, light waffles. Separately, whisk together your dry ingredients including flour, baking powder, sugar, and cinnamon, then combine wet ingredients like buttermilk, oil, vanilla, and egg yolks. Gently fold the whipped egg whites into the batter for that perfect lift.

Step 7: Cook the Waffles and Serve

Pour the batter into the waffle maker and cook according to your machine’s instructions until golden and crisp on the outside. Serve immediately alongside your hot, sauced fried chicken. Top with a drizzle of real maple syrup and a couple of crisp pickle slices for that authentic Southern touch that makes each bite a celebration of sweet, spicy, savory flavors.

How to Serve Buttermilk-Brined Southern Fried Chicken & Waffles Recipe

A stack of two golden brown waffles sits on a white plate placed on a white marbled surface. On top of the waffles, there is a pile of crispy fried chicken pieces with a crunchy texture in a rich brown color. A woman's hand is seen pouring a stream of syrup from a metal container, drizzling it over the chicken and waffles. In the background, there's a blurred white teapot with a wooden handle and some utensils. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your dish, fresh pickle slices are a must—they cut through the richness with a sharp, tangy bite that refreshes the palate. Don’t shy away from adding an extra drizzle of maple syrup, or even a little butter melting on top of the waffles for a shiny, decadent finish.

Side Dishes

This dish stands out on its own, but pairing it with some lightly dressed greens like arugula or a crisp slaw adds brightness to the plate. Alternatively, roasted vegetables or sweet potato fries bring great texture contrasts and round out the meal without competing with the star flavors.

Creative Ways to Present

Stack the waffles in a tidy tower with chicken pieces layered between for a fun visual, or serve chicken drumsticks with small waffle “coins” on the side for bite-sized munching. For gatherings, prepare sliders using mini waffles and pieces of fried chicken for a shareable, party-ready version of this timeless favorite.

Make Ahead and Storage

Storing Leftovers

Store any leftover fried chicken and waffles separately in airtight containers in the fridge. This helps the chicken maintain crispness and the waffles stay fresh without becoming soggy. They keep well for up to 3 days, making them perfect for next-day treats or quick breakfasts.

Freezing

Both chicken and waffles freeze beautifully. Lay chicken pieces in a single layer on a baking sheet and freeze until firm before transferring to a freezer bag; do the same for waffles. Stored properly, they maintain quality for up to 2 months, so you can indulge in this Buttermilk-Brined Southern Fried Chicken & Waffles Recipe anytime you want.

Reheating

To bring leftovers back to life, reheat the chicken in a preheated oven at 375°F on a wire rack so air circulates and the crust stays crisp. Waffles warm up best in a toaster or a low oven until crisp and heated through. Avoid microwaving as it tends to make them soggy.

FAQs

Why is the buttermilk brine important?

The buttermilk’s acidity gently tenderizes the chicken and imparts moisture, ensuring each bite is juicy and flavorful before frying crisps up the coating.

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more forgiving during cooking, while breasts can dry out if overcooked. If you use breasts, slice them thinner for even cooking.

Is it necessary to double dredge the chicken?

Absolutely! Double dredging seals in moisture and creates a thicker, crispier crust that holds up wonderfully during frying and saucing.

Can I make waffles ahead of time?

You can prepare the batter in advance, but waffles are best cooked fresh. If needed, cook and freeze waffles, then toast or reheat for crispness later.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1½ cups milk with 1½ tablespoons lemon juice or vinegar and let it sit for 5 minutes. This homemade version works perfectly in the brine and batter.

Final Thoughts

This Buttermilk-Brined Southern Fried Chicken & Waffles Recipe is a celebration of textures and flavors that will soon become a beloved go-to in your recipe collection. I promise, once you taste that tender, spicy chicken matched with sweet, fluffy waffles and a drizzle of maple syrup, you’ll be hooked for life. So roll up your sleeves, gather your ingredients, and dive into making a dish that feels like a warm hug on a plate.