Southern Chicken and Waffles with Spicy Maple Syrup

Why We Love This Recipe

• Extra-Crispy Chicken: Cornstarch and baking powder lighten the seasoned flour coating, while a little buttermilk in the dredge creates the craggy pieces that become especially crunchy in the fryer.
• Juicy Chicken Thighs: Boneless thighs stay tender during deep frying and are more forgiving than lean chicken breast, especially when cooking several batches.
• Sweet and Spicy Balance: Warm maple syrup, butter, red pepper flakes, and hot sauce give you sweetness first with just enough heat to balance the richness of the fried chicken.
• Made Completely From Scratch: Homemade buttermilk waffles and fried chicken make this a great choice for a weekend brunch, family breakfast, or breakfast-for-dinner when you want something a little more special.

Key Ingredients

• Boneless Skinless Chicken Thighs: Thighs work especially well for fried chicken because they stay juicy even as the coating deepens to a golden, crisp finish. Choose thighs that are relatively similar in size so they finish frying at roughly the same time.
• Buttermilk: Buttermilk does double duty in this recipe, forming the base of the chicken marinade and giving the waffles their tender texture and slight tang. You'll also use a little reserved buttermilk to create small clumps in the dredge for a craggier crust.
• Flour and Cornstarch: The chicken dredge uses both instead of relying entirely on flour. Cornstarch helps lighten the coating so the finished crust is crisp rather than thick or doughy.
• Baking Powder: A small amount in the chicken dredge helps create a lighter, textured coating. It's also used with baking soda in the waffles to give them lift.
• Chicken Seasonings: Paprika, garlic powder, onion powder, black pepper, and cayenne season both the marinade and dredge. Seasoning both layers gives the chicken more flavor than relying on the crust alone.
• Pure Maple Syrup: Pure maple syrup gives the sauce its best flavor. Pancake syrup can be used in a pinch, but it will give the finished sauce a sweeter flavor and different consistency.
• Frying Oil: Peanut, canola, and vegetable oil are all suitable for deep frying because of their neutral flavor and ability to handle high cooking temperatures. Use the amount recommended for your deep fryer.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Chicken Thighs: Boneless chicken breast can be cut into smaller pieces, but it generally cooks faster and isn't quite as forgiving as thighs. Check the internal temperature rather than relying on the thigh cooking time.
• Buttermilk: If you're out of buttermilk, a homemade substitute can work in a pinch, although cultured buttermilk gives the chicken and waffles the best flavor and consistency.
• Maple Syrup: Pure maple syrup gives the sauce its best flavor. If using a sweeter pancake-style syrup, reduce or omit additional sweet ingredients and adjust the heat to taste.
• Mild: Leave the cayenne out of the chicken and dredge, then reduce or omit the red pepper flakes and hot sauce in the maple syrup.
• Brunch: Serve individual waffles topped with fried chicken and pass the spicy maple syrup at the table so everyone can add as much as they like.

How To Make Southern Chicken and Waffles with Spicy Maple Syrup

STEP ONE: Marinate the Chicken

Whisk the buttermilk with the hot sauce and seasonings. Before adding the chicken, reserve 2-3 tablespoons of the seasoned buttermilk in a small bowl for the dredge. Add the chicken thighs to the remaining mixture, turn to coat completely, then cover and refrigerate for 4-8 hours.

The chicken doesn't need to swim in buttermilk, but every surface should be coated. I find several hours gives the seasoning plenty of time to flavor the chicken before frying.

STEP TWO: Prepare the Syrup and Waffles

Warm the maple syrup, butter, red pepper flakes, hot sauce, and salt over low heat just until the butter melts. Don't boil the syrup. Keep it warm while you prepare the waffles.

For the waffles, whisk the dry and wet ingredients separately before combining them. Stop mixing as soon as the dry flour disappears. A few small lumps are better than an overworked batter.

Let the batter sit for about 5 minutes, then cook in a preheated Belgian waffle maker until the waffles are deeply golden and crisp. Transfer them to a wire rack rather than stacking them. If you're working in batches, hold the waffles in a 200°F oven.

STEP THREE: Dredge and Fry the Chicken

Preheat the deep fryer to 350°F. Combine the dredge ingredients, then drizzle a few tablespoons of the reserved buttermilk into the flour mixture and toss with a fork. You should see little irregular clumps of flour forming. Those become some of the crunchiest pieces of the finished coating.

Lift each thigh from the marinade and let the excess drip away before pressing it firmly into the dredge. Don't just dust the surface. Pressing the flour mixture onto the chicken creates a much more textured crust.

Rest the coated chicken on a rack for about 5 minutes, then fry in batches at 350°F. Avoid crowding the fryer. Depending on thickness, boneless thighs should take approximately 7-9 minutes total.

Look for a deeply golden, crisp exterior, but don't judge doneness by color alone. Check the thickest part with an instant-read thermometer and remove the chicken when it reaches 165°F.

STEP FOUR: Assemble and Serve

Stack or plate the hot Belgian waffles and top with fried chicken. Lightly dust with powdered sugar (optional), then spoon warm spicy maple syrup over both just before serving.

Don't pour the syrup over the chicken too far in advance. The contrast between crunchy chicken, crisp waffle edges, and warm syrup is a big part of what makes the dish work.

Storage

Store leftover fried chicken and waffles separately in airtight containers in the refrigerator for up to 3-4 days. The waffles can also be frozen with parchment between the layers. Reheat waffles in a toaster or oven and warm the chicken in an oven or air fryer until hot, crisp, and heated through.

Southern Chicken and Waffles recipe FAQs

More SOUTHERN Recipes You'll Love ♥️

📖 Recipe

Southern Chicken and Waffles with Spicy Maple Syrup

Jami Powell

Crispy buttermilk fried chicken thighs are served over golden Belgian waffles and finished with warm spicy maple syrup. The chicken gets a craggy, crunchy coating from a seasoned flour and cornstarch dredge, while homemade buttermilk waffles are crisp outside and tender inside.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Marinating Time 4 hours hrs

Total Time 5 hours hrs

1x2x3x

Course Breakfast, Main Course

Cuisine Southern

Servings 4

Calories 1350 kcal

Equipment

• ▢
  Belgian waffle maker
• ▢
  Deep Fryer
• ▢
  Mixing bowls
• ▢
  Shallow dish for dredging
• ▢
  Wire rack set over a sheet pan
• ▢
  Tongs
• ▢
  Instant-read thermometer
• ▢
  Small saucepan

Ingredients

  

1x2x3x

Buttermilk Waffles

• ▢ 2 cups all-purpose flour
• ▢ 2 tablespoons granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 2 cups buttermilk
• ▢ ⅓ cup unsalted butter melted and slightly cooled
• ▢ 2 large eggs
• ▢ 1 teaspoon pure vanilla extract

Buttermilk Fried Chicken

• ▢ 2 pounds boneless, skinless chicken thighs
• ▢ 1 ½ cups buttermilk (reserve 2-3 tablespoons for dredging)
• ▢ 1 tablespoon hot sauce optional
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon cayenne pepper or to taste

Seasoned Dredge

• ▢ 1 ¾ cups all-purpose flour
• ▢ ⅓ cup cornstarch
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ ½ teaspoon cayenne pepper or to taste

Spicy Maple Syrup

• ▢ 1 cup pure maple syrup
• ▢ 2 tablespoons unsalted butter
• ▢ ½ teaspoon red pepper flakes
• ▢ 1 teaspoon hot sauce plus more to taste
• ▢ pinch kosher salt

For Frying

• ▢ peanut, canola, or vegetable oil as needed for deep fryer

For Serving

• ▢ powdered sugar, for dusting (optional)

Instructions

 

Marinate the Chicken

• In a large bowl, whisk together the buttermilk, hot sauce, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Reserve 2-3 tablespoons of the seasoned buttermilk mixture in a separate small bowl for the dredge.
• Add the chicken thighs to the remaining mixture and turn to coat completely. Cover and refrigerate for 4-8 hours.

Make the Spicy Maple Syrup

• Add the maple syrup, butter, red pepper flakes, hot sauce, and a pinch of salt to a small saucepan.
• Warm over low heat for 2-3 minutes, stirring occasionally, until the butter has melted and the syrup is warm. Do not boil. Taste and add additional hot sauce if you prefer more heat.
• Remove from the heat and keep warm.

Make the Buttermilk Waffles

• Preheat the Belgian waffle maker according to the manufacturer's instructions.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla.
• Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine. Avoid overmixing. Let the batter rest for 5 minutes.
• Cook the waffles according to your waffle maker's instructions, about 4-5 minutes per waffle, or until golden brown and crisp.
• Transfer the finished waffles to a wire rack. If needed, keep them warm in a 200°F oven while frying the chicken.

Prepare the Dredge

• Preheat the deep fryer to 350°F. In a shallow dish, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne.
• For an extra-craggy coating, drizzle 2-3 tablespoons of reserved buttermilk into the flour mixture and toss lightly with a fork to create small clumps.
• Remove one chicken thigh at a time from the marinade and allow the excess buttermilk to drip off.
• Press each thigh firmly into the seasoned flour mixture, turning to coat all sides. Press some of the flour mixture onto the chicken to create an uneven, craggy coating.
• Transfer the coated chicken to a wire rack and let it rest for about 5 minutes before frying.

Fry the Chicken

• Working in batches to avoid overcrowding the fryer, carefully add the chicken thighs to the 350°F oil.
• Fry for approximately 7-9 minutes total, or until the coating is deep golden brown and crisp and the thickest part of each thigh reaches an internal temperature of 165°F.
• Cooking time will vary slightly depending on the size and thickness of the thighs.
• Transfer the fried chicken to a clean wire rack set over a sheet pan. Taste and season lightly with salt if needed.
• Allow the fryer oil to return to 350°F before adding the next batch.

Assemble and Serve

• To serve, stack or plate the warm waffles and top with crispy fried chicken. Lightly dust with powdered sugar (optional), then drizzle with warm spicy maple syrup and serve immediately.

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Notes

Cooking Notes

Keep the deep fryer at 350°F and work in batches so the chicken coating stays crisp instead of becoming heavy. Check each thigh with an instant-read thermometer since thickness, rather than crust color, determines when it's finished.

Tips for Best Results

• Let the dredged chicken rest for about 5 minutes before frying so the coating adheres better.
• Add a few tablespoons of reserved buttermilk to the dredge to create extra-crunchy, craggy pieces.
• Keep cooked waffles on a wire rack instead of stacking them so trapped steam doesn't soften the surface.
• Fry the chicken after the waffles are finished so it reaches the table as crisp as possible.

How to Know It’s Ready

The fried chicken should have a deep golden, crisp coating and register 165°F in the thickest part. The Belgian waffles should be golden with crisp edges and release easily from the waffle maker.

Nutrition

Calories: 1350kcalCarbohydrates: 174gProtein: 67gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 387mgSodium: 3798mgPotassium: 1274mgFiber: 4gSugar: 65gVitamin A: 1971IUVitamin C: 4mgCalcium: 579mgIron: 9mg

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