Southern Fried Chicken and Waffles with Spicy Honey Butter

Southern Fried Chicken and Waffles: The Brunch Legend You NEED to Make

Hey friends, Jackson from Food Meld here. Let’s talk about a dish that’s more than just a meal—it’s a full-on experience. We’re diving into the world of Southern Fried Chicken and Waffles with Spicy Honey Butter. Now, I know what some of you might be thinking: “Chicken… and waffles… together?” Trust me on this. This isn’t just some random food mashup; it’s a symphony of flavor and texture that will absolutely blow your mind.

Imagine this: a plate lands in front of you. On one side, a golden-brown, fluffy-on-the-inside, crispy-on-the-outside Belgian waffle. On the other, a piece of fried chicken so perfect it could win awards—crackly, seasoned crust giving way to unbelievably juicy meat. And then, bringing it all together, a river of glossy, sweet-and-spicy honey butter sauce that melts into every nook and cranny. You get a bite with a little bit of everything—the savory, the sweet, the spicy, the crunchy, the soft. It’s a party in your mouth, and everyone’s invited.

I’m here to show you that this legendary brunch dish is totally within your reach. No need to wait in line for hours at a trendy spot. We’re making it right in your own kitchen, and I promise, it’s going to be fun, a little messy, and 100% unforgettable. So, tie on your apron, and let’s cook something awesome together.

The First Bite That Changed Everything

My love for this dish goes way back. I was about sixteen, visiting my cousin in Atlanta, and he dragged me to this tiny, unassuming diner that was packed to the gills. The air was thick with the smell of frying chicken and coffee. He ordered us “the usual,” and when the plate arrived, I was genuinely confused. Chicken. Waffles. On the same plate. It felt like a delicious, beautiful mistake.

But then I took that first life-altering bite. The contrast was everything. The hot, savory, peppery chicken against the cool, sweet, soft waffle… it was a flavor revelation. It was my first real taste of that beautiful “Food Meld” philosophy—taking bold, comforting elements from different worlds and smashing them together to create pure magic. It was in that sticky-booth diner that I realized food shouldn’t just be about following rules; it’s about chasing those “you’ve gotta try this” moments. This recipe is my homage to that day.

Gathering Your Flavor Arsenal

Here’s everything you’ll need to create this brunch masterpiece. Don’t stress if you’re missing one thing—I’ve got substitution tips for you. This is about making it work for your kitchen.

For the Southern Fried Chicken:

• 4 boneless, skinless chicken thighs (or breasts): Thighs are my go-to for their incredible juiciness and flavor, but breasts work perfectly if that’s your preference. The key is even thickness!
• 1 cup buttermilk: This is our secret weapon. The acidity tenderizes the chicken like a dream, making it impossibly moist. No buttermilk? No sweat! Mix 1 cup milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
• 1 tsp each of salt, black pepper, garlic powder, and paprika: The core of our flavor base. This is where the “Southern” soul comes from.
• 1 tsp cayenne pepper (optional): This is your spice dial. Leave it out for mild, use half for a kick, or go all in for a real wake-up call.
• 1 1/2 cups all-purpose flour & 1/2 cup cornstarch: The dynamic duo for the crispiest crust ever. The cornstarch is a pro-chef hack—it lightens the flour and creates that super-crunchy, non-greasy texture we’re after.
• Oil for frying (vegetable or canola): You’ll need enough to come about 1.5 inches up the side of your pot. A heavy-duty Dutch oven is perfect for maintaining an even temperature.

For the Fluffy Homemade Waffles:

• 2 cups all-purpose flour: The foundation of our fluffy waffle towers.
• 2 tbsp sugar: Just enough for a hint of sweetness to balance the savory chicken.
• 1 tbsp baking powder: This is what gives the waffles their lift and airy texture. Make sure it’s fresh for maximum fluff!
• 1/2 tsp salt: Balances the sweetness and enhances all the other flavors.
• 2 large eggs, 1 3/4 cups milk, 1/3 cup melted butter, 1 tsp vanilla extract: The wet dream team. The melted butter gives us richness, and the vanilla adds a warm, comforting aroma that makes these waffles next-level.

For the Spicy Honey Butter Sauce:

• 1/2 cup honey or maple syrup: Honey gives a floral sweetness, while maple adds a deeper, earthy vibe. Both are fantastic—you can’t lose.
• 4 tbsp butter, melted: For that luxurious, silky mouthfeel.
• 1–2 tsp hot sauce (adjust to taste): Use your favorite! I love a classic Louisiana-style for its vinegar tang, but sriracha works great, too.
• Pinch of cayenne pepper (optional): For those who like to turn up the heat even more.

Let’s Build Some Brunch Magic: Step-by-Step

Alright, team, this is where the fun begins. We’re going to tackle this in a logical flow so everything comes out hot and perfect at the same time. Read through once, then let’s get our hands dirty!

1. Marinate the Chicken (The Patience Pays Off Step): Grab a medium bowl and toss in your chicken, buttermilk, salt, pepper, garlic powder, paprika, and that optional cayenne. Get in there with your hands and make sure every piece is lovingly coated. Cover it and pop it in the fridge. Chef’s Hack: You can do this the night before for an epic head start in the morning. The longer it marinates, the more tender and flavorful it becomes.
2. Prep Your Frying Station (Get Organized!): About 20 minutes before you’re ready to fry, take the chicken out of the fridge to take the chill off. In a separate shallow dish (a pie plate works great), whisk together the flour and cornstarch. Now, pour your frying oil into a large, heavy-bottomed pot or Dutch oven and start heating it over medium-high heat. You’re aiming for a steady 350°F (175°C). Use a thermometer if you have one—it’s the single best tool for perfect frying.
3. Dredge and Double-Dip for Extra Crisp: Working with one piece at a time, pull the chicken from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to make sure the coating adheres. For an EXTRA crunchy, craggy crust, do a quick second dip: send it back through the buttermilk and then back into the flour for one more coat. Place the breaded chicken on a wire rack while you finish the rest. This prevents the bottom from getting soggy.
4. Fry to Golden Perfection (The Main Event): Carefully lower your chicken into the hot oil. Don’t crowd the pot—fry in batches if you need to. Crowding drops the oil temp and leads to greasy chicken, and we are not about that life. Fry for about 8-10 minutes per side, until the crust is a deep, golden brown and the internal temperature hits 165°F. Pro Tip: Keep the oil temperature as close to 350°F as possible. Adjust your burner as needed.
5. Drain and Rest the Chicken: Once perfectly fried, move the chicken to a clean wire rack set over a baking sheet (instead of paper towels). This keeps the bottom crispy while it rests. Let it sit for at least 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.
6. Whip Up the Waffles (The Simultaneous Side Hustle): While the chicken is frying or resting, fire up your waffle iron. In a large bowl, whisk together all your dry waffle ingredients. In another, whisk the wet ingredients until smooth. Pour the wet into the dry and stir until just combined. A few lumps are totally fine! Overmixing makes tough waffles. Cook according to your waffle iron’s instructions until golden and crisp.
7. Create the Magic Sauce: This is the easiest part but oh-so-important. In a small bowl or liquid measuring cup, whisk together the honey, melted butter, hot sauce, and cayenne until it’s a smooth, glorious, glossy sauce. Taste it! Want more heat? Add more hot sauce. Perfect? You’re done.

Plating Like a Pro: The Grand Finale

Presentation matters, friends! We eat with our eyes first, and this dish is a showstopper. Here’s how I like to plate it for maximum “wow” factor.

Place one warm, crispy waffle slightly off-center on the plate. Lean a piece of that gorgeous fried chicken right up against it, almost like they’re best friends. Now, take that spicy honey butter and don’t be shy—drizzle it generously over everything. I like to pour some right over the chicken and let it cascade down onto the waffle.

For a final touch of freshness and color, a light sprinkle of chopped fresh chives or parsley over the chicken is amazing. If you’re feeling extra (and I always am), a little dusting of powdered sugar over the waffle adds a beautiful sweet visual contrast. Serve it immediately and watch the smiles appear.

Make It Your Own: Creative Twists & Swaps

The beauty of this recipe is its versatility. Don’t be afraid to play with it and make it yours! Here are a few of my favorite riffs:

• Nashville Hot Style: After frying, brush the chicken with a mixture of 2 tbsp of the hot frying oil, 1 tbsp cayenne pepper, 1/2 tsp paprika, and a pinch of brown sugar. It’s a fiery, incredible twist.
• Herb-Infused Waffles: Add 2 tablespoons of freshly chopped herbs like chives, thyme, or rosemary to your waffle batter for a savory, aromatic kick that pairs beautifully with the chicken.
• Gluten-Free Friendly: Use a 1:1 gluten-free flour blend for both the chicken coating and the waffles. The result is still fantastically crispy and fluffy.
• Maple-Bacon Bliss: Use maple syrup in the sauce instead of honey. Then, crumble some cooked bacon right into your waffle batter before cooking. Sweet, salty, smoky perfection.
• Spicy Mayo Drizzle: Can’t get enough heat? Whisk together 1/2 cup mayo with a tablespoon of hot sauce and a squeeze of lime for a cool, creamy, spicy drizzle to go alongside the honey butter.

Jackson’s Kitchen Notes & Stories

This recipe has been a labor of love. The first time I tested it for the blog, I was so excited I totally forgot to turn on the stove hood. My entire apartment smelled like a fried food festival for three days, and my cat, Biscuit, looked at me with utter judgment. Lesson learned!

I’ve also learned that the order of operations is key. I used to try and make the waffles first, but they’re best fresh off the iron. Now, I get the chicken marinating and resting, then I focus on frying, and I make the waffles last. This little shift ensures everything is piping hot when it hits the plate. It’s these little “kitchen hacks” that make the process smoother and the results even better.

Your Questions, Answered!

I get a lot of DMs about this recipe, so here are answers to the most common questions.

Q: My coating keeps falling off the chicken! What am I doing wrong?
A: The most common culprit is not shaking off the excess buttermilk before dredging. Make sure you let it drip-drip-drip! Also, press the flour mixture onto the chicken firmly. That second dredge I mentioned? It also helps lock in that first layer.

Q: Can I bake the chicken instead of frying it?
A> You can! For a healthier twist, set a wire rack on a baking sheet, spray the breaded chicken well with cooking spray, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until cooked through. The crust won’t be *quite* as shatteringly crisp as deep-frying, but it’s still delicious.

Q: My waffles are coming out soggy. Help!
A> This usually means your waffle iron isn’t hot enough. Make sure you let it fully preheat until the indicator light says it’s ready. Also, avoid opening it too early—let the steam do its work. And finally, don’t stack cooked waffles on top of each other; the steam will make the bottom one soft. Keep them in a single layer on a rack in a warm oven.

Q: How can I make this entire recipe ahead of time?
A> The chicken is your best bet for prepping ahead. You can marinate it for up to 24 hours. You can even bread it and keep it on the rack in the fridge for a few hours before frying. Waffles are best fresh, but you can freeze them and re-crisp in a toaster. The sauce can be made days in advance and gently warmed before serving.

Nutritional Info (For Your Peace of Mind)

Okay, let’s be real—this is a celebratory brunch dish, not an everyday salad. But it’s good to know what you’re enjoying! The estimated nutritional info below is for one serving (one waffle, one piece of chicken, and a generous portion of sauce). Remember, these are estimates and can vary based on specific ingredients and how much oil the chicken absorbs.

Per Serving: Calories: ~780 | Fat: 42g | Saturated Fat: 15g | Carbohydrates: 65g | Protein: 38g | Fiber: 2g | Sodium: 910mg

To lighten it up a bit, you can use the baking method for the chicken, opt for low-fat buttermilk, and use a light hand with the sauce. But my philosophy? When you’re going for a classic comfort food, sometimes you just gotta enjoy it in all its glorious, full-flavored splendor.

You’ve Got This!

And there you have it, friends—my heart and soul on a plate. Southern Fried Chicken and Waffles with Spicy Honey Butter might seem like a restaurant-only treat, but you are more than capable of creating this masterpiece at home. It’s a dish built for sharing, for lazy weekend mornings, for impressing your in-laws, or for just treating yourself after a long week.