BUTTERMILK-BRINED CHICKEN & WAFFLES
- WineCheeseScallops
- Jan 22
- 7 min read
Imagine the perfect combination of crispy, spicy fried chicken paired with warm, fluffy waffles—a true soul food classic with a twist. Our Buttermilk-Brined Chicken & Waffles recipe takes this beloved duo to the next level with tender, flavorful chicken marinated in a spiced buttermilk brine and golden waffles with a hint of cinnamon. Topped with homemade hot honey butter sauce and served with pickles and maple syrup, this dish is the ultimate crowd-pleaser for brunch or dinner.
Whether you're planning a weekend feast or looking for a show-stopping dish to impress guests, this recipe offers a delightful mix of comfort and bold flavors. From the juicy chicken to the airy waffles, every bite is an experience to savor. It’s time to dive into this irresistible fusion of sweet, spicy, and savory goodness.
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Buttermilk
Buttermilk is the star of this recipe’s chicken brine. Its natural acidity tenderizes the meat, ensuring every bite is juicy and flavorful. Buttermilk also helps the seasoned flour adhere better, creating a golden, crispy crust. Beyond its culinary benefits, buttermilk is rich in probiotics and a source of calcium, adding a subtle tang to the dish.
Cayenne Pepper
Cayenne pepper lends the hot sauce its signature heat and complexity. Known for its vibrant red color and bold flavor, cayenne not only adds a fiery kick but also enhances the aroma and depth of the chicken coating. It's a versatile spice celebrated for boosting metabolism and adding warmth to dishes.
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Recipe Origin
This recipe was inspired by the Southern tradition of pairing fried chicken with waffles, a dish known for its perfect balance of sweet and savory. We wanted to elevate the classic by incorporating a bold buttermilk brine and a rich, spiced honey butter sauce. The idea of adding homemade pickles came from our family tradition of canning, adding a tangy crunch to each plate. Our kids love this dish, and it has quickly become a go-to for special weekend meals and celebrations.
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Tips, Serving Suggestions, and Storage Advice | BUTTERMILK-BRINED CHICKEN & WAFFLES
Make-Ahead Brine: Brine the chicken overnight for maximum flavor and tenderness.
Oil Temperature: Maintain oil temperature around 325°F for even cooking.
Waffle Storage: Cook waffles in batches, and keep them warm in a 200°F oven.
Double-Dip Chicken: For an extra crispy crust, dip the chicken in flour twice before frying.
Hot Sauce Variations: Adjust cayenne pepper levels to control the spice.
Pickle Pairings: Homemade bread-and-butter pickles enhance the dish, but store-bought ones work too.
Serve Fresh: Assemble chicken and waffles just before serving for the best texture and flavor.
Reheat Chicken: Reheat fried chicken in an oven at 375°F to retain crispiness.
Creative Toppings: Try topping with coleslaw for added crunch.
Freezer-Friendly: Freeze leftover waffles and reheat in a toaster for quick breakfasts.
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Unique Recipe Qualities
Buttermilk brine ensures juicy, tender chicken.
Seasoned flour mix creates a crispy, flavorful crust.
Homemade hot honey butter sauce elevates the spice.
Separate egg whites in waffles for extra fluffiness.
Spiced waffle batter adds subtle warmth and aroma.
Combines sweet, savory, and spicy in one dish.
Versatile for brunch, dinner, or special occasions.
Pairs beautifully with homemade pickles.
Easy to customize heat levels for all palates.
A restaurant-quality meal you can make at home.
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Ingredients
For the Chicken:
2 cups buttermilk
1 tablespoon kosher salt
½ teaspoon garlic powder
½ tablespoon onion powder
1 tablespoon hot sauce (we use Frank’s RedHot)
1 teaspoon smoked paprika
8 boneless, skinless chicken thighs (or breasts, if preferred)
Vegetable oil for deep-frying
3 cups all-purpose flour
1/3 cup cornstarch
2 teaspoons baking powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
For the Sauce:
8 tablespoons (1 stick) unsalted butter
2 tablespoons honey
1½–2 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For the Waffles:
2¼ cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon kosher salt
½ teaspoon ground cinnamon
2 cups buttermilk
½ cup vegetable oil
2 large eggs, separated
1 teaspoon pure vanilla extract
For Serving:
Maple syrup
Pickle slices (we recommend homemade bread-and-butter pickles; find our recipe here!)
Instructions
1. Brine the Chicken:Pat the chicken thighs dry with paper towels and cut them into ¼-inch thick strips. In a large bowl, whisk together the buttermilk, 1 tablespoon kosher salt, garlic powder, onion powder, hot sauce, and smoked paprika to create the brine. Submerge the chicken in the brine, cover, and refrigerate for 1 hour or up to overnight for best results.
2. Heat the Oil:In a Dutch oven or large pot, heat vegetable oil to 350°F. Aim to maintain a cooking temperature of 325°F when frying the chicken, as the oil temperature will drop when the chicken is added.
3. Prepare the Coating:In a medium bowl, mix the flour, cornstarch, baking powder, garlic powder, onion powder, kosher salt, and black pepper. Set up a wire rack on a rimmed baking sheet. Dredge the marinated chicken strips in the seasoned flour, ensuring they are well-coated. Let them rest for a few minutes before frying.
4. Fry the Chicken:Once the oil is hot, carefully add about 8 pieces of chicken at a time (or as many as your pan allows without overcrowding). Fry the chicken, turning every 1–2 minutes, until golden brown and the internal temperature reaches 160°F, about 6–7 minutes per batch. Transfer the cooked chicken to a clean wire rack and repeat with the remaining chicken.
5. Make the Hot Sauce:In a saucepan, combine the butter, honey, cayenne pepper, garlic powder, sweet paprika, chili powder, kosher salt, and black pepper. Heat over medium-high heat until the butter melts and the spices become fragrant, stirring well. Use a brush to coat each piece of fried chicken with the hot sauce.
6. Prepare the Waffles:Preheat your waffle maker and lightly coat it with nonstick spray. In a stand mixer, beat the egg whites until stiff peaks form. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. In a separate bowl, combine the buttermilk, vegetable oil, egg yolks, and vanilla extract. Gradually whisk the wet ingredients into the dry ingredients, then gently fold in the beaten egg whites.
7. Cook the Waffles:Pour about ½ cup of waffle batter into the waffle maker and cook according to the manufacturer’s directions. Serve the waffles immediately.
8. Assemble and Serve:Plate the waffles and top with the hot fried chicken. Drizzle with maple syrup and garnish with pickle slices. Enjoy immediately!
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts work great if you prefer white meat! Adjust the cooking time as they might cook faster.
Q: What can I use if I don’t have a waffle maker?
A: You can turn the batter into pancakes as a substitute.
Q: How do I store leftovers?
A: Store chicken and waffles separately in airtight containers. Reheat chicken in the oven and waffles in a toaster.
Q: Can I skip the hot sauce in the brine?
A: Absolutely! You can substitute it with a mild sauce or leave it out for less heat.
Q: What if I don’t have buttermilk?
A: Make your own by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice and letting it sit for 5 minutes.
Q: Is there a gluten-free option?
A: Substitute the flour with a gluten-free blend and adjust seasoning as needed.
Q: How spicy is the hot honey butter sauce?
A: The spice level is moderate, but you can reduce cayenne pepper for a milder version.
Q: Can I freeze the chicken?
A: Yes, freeze cooked chicken for up to 3 months. Reheat in the oven for best results.
Q: What’s the best oil for frying?
A: Vegetable oil, canola oil, or peanut oil work well due to their high smoke points.
Q: How do I make waffles crispy?
A: Cook waffles until golden brown, and avoid stacking them to prevent steaming.
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