Southern Chicken and Waffles with Spicy Maple Syrup

A stack of Belgian waffles with crispy fried chicken, powdered sugar, and spicy maple syrup.

5 from 1 vote

Southern Chicken and Waffles with Spicy Maple Syrup

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.

Prep Time25

Cook Time35

Marinating Time4

Total Time5

Course: Breakfast, Main Course

Cuisine: Southern

Servings:

Calories: 1350kcal

Author: Jami Powell

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

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.

Video

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