Southern Fried Chicken and Waffles Recipe with Spicy Honey Butter Sauce Recipe
This homemade Southern Fried Chicken and Waffles recipe is a soul food favorite combining juicy, crispy fried chicken thighs with fluffy Belgian waffles. The chicken is brined in a flavorful buttermilk mixture, coated in seasoned flour, and deep-fried to golden perfection. Served with a spicy honey butter sauce or maple syrup, this dish offers a perfect balance of savory, sweet, and spicy flavors for a memorable brunch or comfort meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
Chicken and Brine
- 8 boneless, skinless chicken thighs
- Vegetable oil, for deep frying
- 2 cups (480 mL) buttermilk or soured whole milk (see notes)
- 1 tablespoon kosher salt
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 tablespoon hot sauce or chili powder
- 1 teaspoon smoked paprika
Seasoned Flour Crust
- 3 cups (384 g) all-purpose flour
- ⅓ cup (43 g) cornstarch
- 2 teaspoons baking powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
Spicy Honey Butter Sauce
- ¼ cup (85 g) honey (can substitute maple syrup)
- ½ teaspoon chili powder (adjust to taste)
- 4 tablespoons (57 g) unsalted butter
- ½ teaspoon kosher salt
Additional
- Belgian waffles (prepared separately, see linked recipe)
Instructions
- Prepare the Buttermilk Brine: In a large mixing bowl, whisk together the buttermilk or soured milk, kosher salt, garlic powder, onion powder, hot sauce or chili powder, and smoked paprika until well combined. This brine will impart flavor and tenderize the chicken.
- Marinate the Chicken: Submerge the 8 boneless, skinless chicken thighs fully in the brine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor and tenderness.
- Heat the Oil: In a Dutch oven or deep heavy-bottomed pot, pour enough vegetable oil to fill about half the pot. Heat the oil over medium heat to 350°F (180°C), monitoring temperature with a thermometer for accuracy.
- Prepare the Seasoned Flour: While the oil heats, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, kosher salt, and freshly cracked black pepper in a large bowl. This mixture creates a crispy, flavorful crust on the chicken.
- Dredge the Chicken: Remove each chicken thigh from the brine, allowing excess liquid to drip off. Thoroughly coat each piece in the seasoned flour mixture, pressing lightly to adhere. Place the coated chicken on a plate and let rest for 5 minutes to set the crust.
- Fry the Chicken: Carefully fry the chicken in batches of about 4 thighs to avoid overcrowding. Cook each batch in the hot oil for 8-9 minutes, turning occasionally, until golden brown, crispy, and cooked through. Internal temperature should reach 165°F (74°C).
- Drain and Rest: Use tongs to transfer the fried chicken to a baking sheet fitted with a wire rack to drain excess oil and keep the crust crisp. Let rest briefly before serving. Repeat with remaining pieces.
- Make the Spicy Honey Butter Sauce: In a small saucepan over medium heat, melt the unsalted butter with honey, chili powder, and kosher salt. Whisk continuously until the mixture is smooth and combined. Reduce heat to low to keep warm.
- Prepare Waffles and Serve: Make Belgian waffles separately following your preferred recipe. Serve the hot fried chicken atop the waffles, then generously drizzle with the spicy honey butter sauce or maple syrup.
Notes
- Buttermilk Substitute: If you don't have buttermilk, sour whole milk by adding about ½ a lemon's juice per cup of milk and letting it sit for 3-5 minutes before using. This mimics buttermilk's acidity.
- Oil Temperature: Maintaining 350°F is crucial for crispy, non-greasy chicken. Use a thermometer and adjust heat as needed.
- Chicken Thighs: Boneless, skinless thighs offer juiciness and good frying texture; you may also use bone-in but adjust frying time.
- Spice Level: Adjust chili powder in sauce and brine according to your preferred heat intensity.
- Waffles: Use a sturdy waffle recipe like Belgian waffles to support the weight of the fried chicken without getting soggy.
