Homemade Chicken and Waffles

The first thigh should hit the oil with a steady sizzle, not a roar. That’s the difference between a craggy golden crust and a coating that darkens before the chicken…

By Ava
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November 10, 2026
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Reading time: 10 min

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The first thigh should hit the oil with a steady sizzle, not a roar. That’s the difference between a craggy golden crust and a coating that darkens before the chicken cooks through. I keep the pieces in batches and watch the thermometer closely, then let the chicken stay warm while I make the waffles.

For homemade chicken and waffles, the contrast is the point: crisp, savory chicken against a tender waffle with maple syrup running into all those little squares. Buttermilk seasons and softens the thighs, while cornstarch in the coating helps it fry up crisp. The waffles come together in one bowl for the dry ingredients and one for the wet, and a few small lumps in the batter are just fine.

Fry the chicken first, then cook the waffles close to serving time. That way the chicken stays hot and the waffles come off the iron with crisp edges.

Why I Fry the Chicken Before I Mix the Waffle Batter

Chicken and waffles are easiest to serve when the two parts aren’t competing for your attention. Frying takes several batches, and each batch needs room in the skillet so the oil can stay hot. The waffles cook one at a time in a 7-inch iron, so they’re better made after the chicken is safely tucked into the warm oven.

A wire rack set over a rimmed baking sheet does more than hold the chicken. Air can move around the pieces while they wait, so the undersides don’t sit in their own steam and lose their crunch. The low oven keeps the chicken warm without asking you to rush the waffle iron. Then you can bring everything to the table while the waffles are still fresh from the iron and the chicken still has its crisp coating.

What the Buttermilk and Cornstarch Do in This Chicken-and-Waffle Pairing

• Buttermilk — It gives the chicken a gentle tang and coats the thighs well before dredging. If you don’t have it, thin plain yogurt with whole milk until it pours like buttermilk, then use the same volume. The coating may cling a little differently, but the chicken will still be tender.
• Self-rising flour and cornstarch — The flour forms the seasoned crust, while cornstarch keeps that crust light and crisp rather than bready. For a gluten-free version, use a gluten-free self-rising flour in place of the self-rising flour and keep the cornstarch; check that the blend is intended to replace self-rising flour, not plain flour.
• All-purpose flour and baking powder — These build a waffle that’s sturdy enough to hold the chicken without turning dense. For a gluten-free waffle, choose a baking blend labeled as a one-to-one replacement for all-purpose flour; the crumb may be a touch more tender than the original.
• Whole milk and melted butter — Whole milk gives the waffles a richer texture, and melted butter adds tenderness and flavor. Lower-fat milk works in the same amount, though the waffles won’t be quite as rich. Let the butter cool slightly before it meets the eggs so the warm butter doesn’t scramble them.
• Pure maple syrup — Its woody sweetness balances the savory coating. Pancake syrup will work if that’s what you have, but it tastes sweeter and less maple-forward; use whichever you prefer at the table.

The Buttermilk Soak, the Hot Oil, and the Waffle-Iron Finish

Let the Buttermilk Season the Thighs

Season the chicken with kosher salt and black pepper, then turn the thighs in the buttermilk until coated. Cover the bowl and refrigerate for 30 minutes. While they soak, mix the self-rising flour, cornstarch, paprika, garlic powder, and remaining kosher salt in a shallow dish. Keep the chicken cold during this step rather than leaving it on the counter.

Press On an Even Flour Coating

Lift each thigh out of the buttermilk and let excess liquid drip back into the bowl. Dredge it in the flour mixture, pressing so the coating reaches the edges and clings across the surface. Set the coated pieces on a plate for 10 minutes before frying. If you skip pressing the flour in, bare spots are more likely to show up after the chicken is cooked.

Fry in Batches and Watch the Thermometer

Heat the vegetable oil in a 10-inch heavy skillet over medium heat to 350°F, checking it with a deep-fry thermometer. Fry in batches, keeping the oil between 325°F and 350°F; crowding the pan makes the temperature harder to control. Cook each thigh for 5 to 7 minutes per side, until the coating is golden and the thickest part reaches 165°F. Move cooked pieces to the wire rack set inside a rimmed baking sheet in a 200°F oven while the remaining chicken fries.

Mix Gently, Then Cook Until the Waffles Are Crisp

Whisk the all-purpose flour, sugar, baking powder, and fine salt in a large bowl. In a second bowl, whisk the eggs, whole milk, slightly cooled melted butter, and vanilla, then stir the wet mixture into the dry just until combined; a few small lumps are fine. Preheat a 7-inch round waffle iron according to its manufacturer’s directions and lightly coat it with nonstick cooking spray. Cook the batter in batches according to the iron’s directions, typically 4 to 5 minutes per waffle, until golden and crisp. Serve the waffles topped with chicken and maple syrup.

Two Easy Ways to Adapt the Chicken and Waffles

Questions That Come Up While Making Chicken and Waffles

Homemade Chicken and Waffles

Chicken and waffles pair buttermilk-marinated thighs, fried until golden and crisp, with tender homemade waffles. Serve them hot with pure maple syrup for a classic sweet-and-savory meal.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Marinating and resting 40 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 1140

Ingredients Equipment Method Notes

Ingredients

  

For the chicken

• 1.5 lb chicken thighs boneless, skinless
• 1.5 tsp kosher salt divided
• 0.5 tsp black pepper
• 1 cup buttermilk
• 1 cup self-rising flour
• 0.5 cup cornstarch
• 1 tsp paprika
• 0.5 tsp garlic powder
• 5 cups vegetable oil for frying

For the waffles

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 0.5 tsp fine salt
• 2 eggs large
• 1.75 cups whole milk
• 0.5 cup butter unsalted, melted and cooled slightly
• 1 tsp vanilla extract
• 1 cooking spray nonstick, for the waffle iron
• 0.5 cup pure maple syrup for serving

Equipment

• 1 rimmed baking sheet
• 1 10-inch heavy skillet
• 1 7-inch round waffle iron

Method

 

Fry the chicken

1. Preheat the oven to 200°F.
2. Set a wire rack inside a rimmed baking sheet.
3. Season the chicken with 1 teaspoon kosher salt and the black pepper.
4. Put the chicken in a bowl with the buttermilk and turn to coat.
5. Cover and refrigerate for 30 minutes.
6. Mix the self-rising flour, cornstarch, paprika, garlic powder, and remaining 1/2 teaspoon kosher salt in a shallow dish.
7. Lift each thigh from the buttermilk, let the excess drip off, and dredge it in the flour mixture, pressing to coat.
8. Set the coated chicken on a plate for 10 minutes.
9. Heat the vegetable oil in a 10-inch heavy skillet over medium heat to 350°F, using a deep-fry thermometer to monitor the temperature.
10. Fry the chicken in batches, keeping the oil between 325°F and 350°F, for 5 to 7 minutes per side, until golden brown and the thickest part reaches 165°F.
11. Transfer the cooked chicken to the prepared rack in the oven while you fry the remaining pieces.

Make the waffles

1. Whisk the all-purpose flour, sugar, baking powder, and fine salt in a large bowl.
2. Melt the butter and let it cool slightly.
3. Whisk the eggs, milk, butter, and vanilla in a second bowl.
4. Stir the wet mixture into the dry ingredients just until combined; a few small lumps are fine.
5. Preheat a 7-inch round waffle iron according to the manufacturer’s directions.
6. Lightly coat the waffle iron with cooking spray.
7. Cook the batter in batches according to the waffle iron’s directions, typically 4 to 5 minutes per waffle, until the waffles are golden and crisp.
8. Serve the waffles topped with the chicken and maple syrup.

Notes

For crisp chicken, monitor the oil temperature and avoid crowding the skillet. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken and waffles for up to 2 months. For a gluten-free variation, use gluten-free flour alternatives for both the chicken coating and waffles; the texture may vary.