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Honey Fried Chicken and Waffles
5 from 15 votes

Honey Fried Chicken and Waffles

Honey Fried Chicken and Waffles pairs crispy, golden-fried chicken chunks coated with a seasoned flour and cornmeal batter with buttermilk waffles. The chicken is double-dredged in a spicy flour mixture and soaked in buttermilk to achieve a flavorful, crunchy crust and juicy interior. Waffles made with buttermilk, baking powder, and baking soda are cooked to a crisp, providing a soft contrast. Warm honey drizzled over the chicken adds a sweet finish that complements the savory elements, creating a balanced breakfast or brunch dish.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course, Breakfast

Ingredients

for the buttermilk waffles
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ⅔ cups buttermilk
  • 2 egg large
  • ¼ cup butter melted, unsalted
for the chicken
  • 1 ¼ cups all-purpose flour
  • 1 cup cornmeal yellow
  • 2 teaspoons baking powder
  • 1 teaspoon cayenne pepper
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground
  • 2 pounds chicken breast cut into 1 1/2-inch chunks, boneless, skinless, or thighs
  • 2 cups buttermilk
  • 6 cups vegetable oil
  • ¼ cup honey warmed

Instructions

for the buttermilk waffles
    Cup of Yum
  1. Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  4. Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
for the chicken
  1. In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper.
  2. Working one at a time, dredge chicken in flour mixture, dip into buttermilk, then dredge again in flour mixture, pressing to coat.
  3. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
  4. Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
  5. Serve immediately with waffles, drizzled with honey.

Notes

  • Keep the fried chicken warm in a 200-degree F oven until ready to serve.
  • Use a deep-fry thermometer to maintain oil temperature at 360 degrees for thorough cooking and crispiness.
  • Double dredge the chicken for a thicker, crunchier crust.