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chicken and waffles with berries on white plate with syrup on the side

Chicken and Waffles Recipe (The Best!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Breakfast, Brunch
  • Method: Deep Frying
  • Cuisine: Southern


Listen, this homemade Chicken and Waffles recipe has never looked better. Super crispy and perfectly spiced buttermilk fried chicken paired with fluffy and tender golden waffles! One of the most iconic and scrumptious Southern pairings!


  • 1 lb chicken tenderloins (about 67 pieces)
  • 1 cup whole buttermilk
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons garlic powder, divided
  • 1 1/2 teaspoons onion powder, divided
  • 1 1/2 teaspoons ground white pepper (or black pepper), divided
  • 1 1/2 teaspoons smoked paprika, divided
  • hot sauce, optional
  • 1 cup all-purpose flour
  • vegetable oil, for frying
  • Buttermilk Waffles, click link for full waffles recipe
  • pure maple syrup & softened butter, for serving


For the buttermilk waffles:

  1. Prepare the buttermilk waffles as directed in that recipe. Then reheat the waffles, as needed, so that they’re ready to serve once the fried chicken is done.

For the fried chicken:

  1. Pat the chicken dry with paper towels. Then place the tenders in a large resealable plastic bag or a large container that can be fitted with a lid. Cover the tenders with buttermilk, 1 teaspoon each of salt, garlic powder, onion powder, white pepper, and smoked paprika. If you’d like, add a few squirts of hot sauce in as well.
  2. Use your hands (fitted with disposable gloves, if desired) to massage everything together, making sure all chicken is fully coated in the buttermilk brine, and then seal/cover. Transfer into the refrigerator to marinate for at least 3 hours or overnight for the best results.
  3. In a shallow pie plate, combine flour with the remaining 1 teaspoon each salt and garlic powder, followed by 1/2 teaspoon each onion powder, white pepper, and smoked paprika. Whisk the mixture together to thoroughly combine- then set the seasoned flour aside.
  4. In a large heavy-bottomed pot or dutch oven, heat the oil over medium-high heat. For optimal precision, use a deep fry thermometer to heat the oil up to 350°F.
  5. Back to the chicken, set a baking sheet aside. Take a piece of chicken from the buttermilk brine, shaking off any excess, and dredge the chicken in the seasoned flour mixture. Be sure to generously coat the chicken, filling in all un-floured gaps and crevices. Shake off any excess and set the dredged chicken onto the baking sheet. Repeat this process until all chicken tenders are fully coated.
  6. While the oil is heating, allow the chicken to rest on the baking sheet.
  7. Once the temperature is reached, carefully place the chicken into the hot oil. Note: I like to add about 4-5 chicken tenders in at a time to avoid overcrowding. Fry the chicken until golden brown and crispy, about 2-3 minutes or until the internal temperature of the chicken reaches at least 165°F. Then place the fried chicken onto a clean baking sheet fitted with a wire rack (or lined with paper towel).
  8. Repeat the process until all chicken tenders have been fried. Make sure the oil is back up to 350°F in between each batch of frying chicken. Allow the chicken to rest for 5 minutes.
  9. Place the warm waffles on plates and top with the fried chicken. This recipe is best served immediately with softened butter, warm maple syrup, and fresh fruit- if desired. Enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.