Buttermilk Fried Chicken & Waffles Recipe

Trim and brine

Pat chicken pieces dry with paper towels. In a large bowl or resealable container, whisk together buttermilk, eggs, hot sauce (if using), 1.5 tsp kosher salt and 3/4 tsp black pepper until combined. Submerge chicken in the marinade, pressing pieces down so fully coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best tenderness and flavor.

Prepare breading

In a large shallow dish or rimmed baking sheet, whisk together 2.5 cups flour, cornstarch, 2 tsp paprika, 1 tsp smoked paprika (if using), garlic powder, onion powder, 1/2 tsp cayenne, 1/2 tsp dried thyme, 1.5 tsp salt and 3/4 tsp black pepper until evenly combined.

Set up dredging station

Remove chicken from refrigerator. Reserve the buttermilk marinade. Place a wire rack over a baking sheet for finished breaded pieces. For extra-crispy chicken, double-dip: dredge each piece in the flour mixture, then dip briefly into a cup with 1/2 cup reserved buttermilk (or beaten egg if preferred), then back into the flour, pressing the flour onto the surface to form a thick coating. Place on the wire rack and let rest 10–15 minutes to help the coating adhere.

Heat oil

Pour 1.5 cups neutral frying oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1¼ inches. Heat over medium-high until oil reaches 325–335°F (165–168°C) for medium pieces; use a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Fry the chicken

Fry chicken in batches without crowding the pan, adjusting heat to maintain 300–325°F once pieces are added. Cook bone-in thighs and drumsticks about 12–16 minutes per batch, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part reads 165–175°F (165°F is safe; 175°F yields more tender dark meat). Transfer cooked pieces to a wire rack set over a sheet pan and let rest 5 minutes before glazing or serving. Keep fried chicken warm in a low oven (200°F / 95°C) if finishing multiple batches.

Make the glaze

While chicken rests, combine 1/2 cup honey, minced habanero (seeded for milder heat), 1 tbsp butter, 1 tsp apple cider vinegar and 1/4 tsp salt in a small saucepan over low heat. Warm gently, stirring, until butter is melted and ingredients are integrated, about 2–3 minutes. Do not boil. Taste carefully and adjust heat or acidity as desired.

Glaze the chicken

Brush or toss fried chicken lightly with the warm habanero-honey glaze so the crust remains crisp but is coated. For a more pronounced glaze, return glazed pieces to the warm oven for 2–3 minutes so the glaze sets. Serve remaining glaze on the side.

Preheat and dry ingredients

Preheat your waffle iron according to manufacturer instructions. In a large bowl, whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda and 3/4 tsp salt.

Prepare wet ingredients

Separate the 3 eggs. In a medium bowl whisk the yolks with 1.75 cups buttermilk, 6 tbsp melted butter and 1 tsp vanilla extract until smooth. In a separate clean bowl, beat the 3 egg whites with a pinch of salt until soft peaks form.

Combine batter

Add the wet yolk mixture to the dry ingredients and stir gently until just combined; a few lumps are okay. Fold in the beaten egg whites in two additions, folding gently to retain air and yield light, crisp waffles.

Cook waffles

Brush or spray the waffle iron with a little oil or melted butter. Ladle batter into the hot iron according to its capacity and cook until deep golden and crisp, about 4–6 minutes per waffle depending on your iron. Transfer finished waffles to a low oven (200°F / 95°C) to keep warm and crisp while you finish frying chicken.

Arrange one waffle per plate and top with a piece or two of fried chicken. Drizzle with maple syrup and (if using) additional habanero-honey glaze for heat. Garnish with chopped chives or parsley and a light sprinkle of salt and pepper to taste. Serve immediately while waffles are crisp and chicken is hot.

If you prefer the 'crispy & traditional' option (no habanero-honey glaze), serve the chicken plain with maple syrup on the side and a small dish of hot sauce or gravy if desired.