Best Chicken and Waffles Recipe with Jalapeno Honey Butter Sauce

Y’all! This fried chicken and waffles recipe is a satisfying combo of savory and sweet, complete with a drizzle of homemade jalapeno honey butter sauce. The crispy fried chicken pairs perfectly with the light and fluffy waffles, creating a mouth-watering contrast of textures. Replacing a traditional sweet maple syrup, is a spicy chicken and waffle sauce that adds a touch of heat and sweetness, bringing the dish to a whole new level. This will be the BEST waffles and chicken you’ve ever made. No joke! Enjoy with my southern baked mac and cheese recipe!

Why Love This Recipe

• The contrast of textures: The crispy buttermilk fried chicken and fluffy buttermilk waffles create a delicious contrast of textures in every bite.
• Versatile dish: This recipe is a versatile dish that can be enjoyed at any time of day, making it a perfect option for breakfast, brunch, lunch, or dinner. This will be your new go to for a Sunday brunch.
• The jalapeno honey butter sauce!: A drizzle of this liquid gold adds an extra layer of flavor that is both sweet and spicy.
• Comfort food at its finest: Southern fried chicken and waffles is a true comfort food that is sure to satisfy your cravings and make you feel all warm and fuzzy inside… right before that two hour nap!

Who the heck decided to pair fried chicken with waffles?

The exact question I asked myself while avoiding this dish for decades because I thought it was just too weird. Ummm, yeah, I was wrong. It’s freakin delicious.

The origins of fried chicken and waffles are unclear and somewhat debated, but it’s believed to have originated in the United States in the late 19th or early 20th century, particularly in the southern states. Some suggest that the combination may have been popularized in African American communities, where fried chicken was a staple food, and waffles were a popular breakfast item.

Others believe that the dish may have been popularized by jazz musicians in Harlem, New York in the early 1900s, who would often visit late-night diners after performances and order the sweet and savory combination as a meal that was both hearty and satisfying. Despite its mysterious origins, waffles and chicken have become a beloved comfort food dish enjoyed across the US.

What Chicken Cut To Use?

This recipe calls for boneless, skinless chicken breast so the cooking times I’ve noted reflect this. While I don’t suggest using bone-in chicken except for chicken wings, feel free to use other parts like chicken tenders and boneless chicken thighs. Keep in mind, cooking times may vary.

Expert Tips: Homemade Buttermilk Waffles

Here are the secrets to my fluffy Belgian waffles recipe:

• Fold in egg whites: Folding whipped egg whites into the waffle batter adds air to it and creates a lighter, fluffier texture to the finished waffles. The egg whites also help create a crispy exterior while remaining soft and airy on the inside.
• Let the batter rest: Letting the waffle batter rest for a few minutes before cooking will allow the ingredients to meld together and create a better texture.
• Use buttermilk: Buttermilk is slightly acidic and helps to activate the baking soda, creating even more fluffiness in the belgian waffles.
• Don’t overmix the batter: Overmixing can cause the gluten in the flour to develop too much, resulting in tough waffles. Mix the batter just until the ingredients are combined.
• Turn the waffle iron all the way up: Make sure your waffle iron is super hot before adding the batter. This will help create a crispy exterior while keeping the inside fluffy.

Expert Tips: Homemade Crispy Fried Chicken

Yes, I have some secrets for my fried chicken recipe as well!

• Marinate in buttermilk: Let the chicken marinate in a buttermilk brine. It tenderizes the meat, adds flavor and helps it stay moist while frying. We’ve all tasted a dry chicken breast before we know that is a big no-no!
• Use both flour and potato starch: Adding potato starch to the flour dredge creates a crispier crust that adheres better to the chicken. You can also use corn starch for similar effects but I love the hint of flavor that the potato starch adds.
• Add spoonfuls of the buttermilk brine to the dredge: Pouring a few spoonfuls of the buttermilk brine into the flour dredge creates extra crispy bits. I added this to the second dredge only.
• Season the flour: Please, please, please season your flour! Adding spices and herbs to the flour dredge can seriously elevate the flavor of the chicken. I always taste the flour mixture and then season to taste as necessary. If your flour doesn’t taste flavorful, neither will your chicken.
• Rest the chicken before frying: After dredging the chicken, let it rest on a wire rack for a few minutes before frying. This allows the coating to set and adhere better to the chicken.
• Rest the chicken after frying: Once the chicken is done cooking, let it rest on a wire rack for a few minutes to allow the excess oil to drip off and the crispy crust to set.

Overview of the Ingredients You’ll Need

For the Jalapeno Honey Sauce

• Jalapeno infused honey – Get the recipe for my hot honey.
• Butter
• Dijon Mustard
• Brown Sugar
• Kosher Salt

For the Chicken Brine

• Salt
• Pepper
• Garlic powder
• Smoked Paprika – You can use sweet paprika as well.
• Hot sauce
• Buttermilk

For the Dredge – Divided

• All-purpose Flour
• Potato Starch – You substitute this with cornstarch
• Baking Powder
• Herbs & Spices – garlic powder, onion powder, paprika, cayenne pepper, kosher salt, black pepper
• Buttermilk Brine – to add to the second dredge
• Chicken Breasts – cut in half or butterflied.
• Non-gmo Canola Oil, Peanut Oil or Avocado Oil – for frying

For the Belgian Waffles

• All-purpose Flour
• Cornstarch
• Sugar
• Baking Powder & Baking Soda
• Salt
• Buttermilk & Heavy Cream
• Unsalted Butter – melted and cooled slightly
• Egg Whites & Egg Yolks
• Vanilla Extract

How to Make Chicken & Waffles

Make the Jalapeno Honey Butter Sauce: Melt the butter in a small saucepan over medium heat.

Reduce heat to medium low. Add the jalapeno honey, Dijon mustard, brown sugar and salt to the saucepan, and stir to combine.

Bring the mixture to a simmer, stirring occasionally, and cook for 2-3 minutes, until the sauce has thickened and the flavors have melded.

Remove the pan from the heat and let the sauce cool for a few minutes.

Brine the Chicken: In a large bowl, combine all of the ingredients for the brine. Add the chicken breasts and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to overnight.

Make the Dredge: In a separate bowl, whisk together the flour, potato starch, baking powder, garlic powder, onion powder, paprika, cayenne, kosher salt and black pepper.

Divide the dredge mixture equally between two separate bowls or plates. To the second bowl or plate add about 4 tablespoons of the buttermilk marinade. Gently stir. This helps create extra crispy bits while frying. So good! 

Fry the Chicken: Remove the chicken from the brine. Save the brine for dredging.

Dredge the chicken breasts in the dry flour mix, making sure they are fully coated. Shake off any excess flour. Dip into the buttermilk milk brine again shaking off any excess. Next dip the chicken into the second flour mixture with the buttermilk clumps.

Heat enough vegetable oil in a large, deep skillet or Dutch oven over medium high heat until it reaches 350°F.

Carefully add the battered chicken breasts to the hot oil, a few at a time, and fry chicken for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should read 165°F using an instant read thermometer.

Use a slotted spoon or tongs to transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil.

Make the Waffles: Preheat waffle maker according to the manufacturer’s instructions.

In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt.

In a separate mixing bowl, add the buttermilk, heavy cream, melted butter, egg yolks and vanilla extract. Whisk to combine.

In another bowl, beat the egg whites with an electric mixer until they form stiff peaks. Set aside.

Add the wet ingredients to the dry ingredients and mix until just combined.

Fold the egg whites into the waffle batter, being careful not to overmix.

Spray or coat waffle iron with oil or butter. Spoon the batter onto the waffle iron.

Note: The amount you use will depend on your own waffle maker, iron and how complete you want your waffles to look. I like more of a rustic waffle to I underfilled my waffle iron just a bit.

Cook according to your manufacturers instructions or until the waffles are golden brown and crispy.

To keep waffles warm, place waffles in an oven preheated at 170 degrees F on a rimmed baking sheet. Do not stack the waffles as this may cause them to become soggy.

Assemble: To assemble the fried chicken & waffles, place one or two waffles on a plate. Add one to two pieces of the fried chicken on top of the waffles. Drizzle the jalapeno honey butter sauce. Garnish with sliced jalapeno, chopped parsley or chives if desired. Serve with hot sauce and softened butter. Enjoy!

How to Store Leftover Chicken and Waffles

1. Remove the chicken from the waffles and separate them into individual containers.
2. Allow them to cool down to room temperature before storing them.
3. Place everything in separate airtight containers including the jalapeno honey butter.
4. Place the containers in the refrigerator as soon they have cooled down. Leftovers should be consumed within 2-3 days.

How to Reheat Leftover Chicken and Waffles

• Fried Chicken: Preheat your oven to 350°F and place the chicken on a baking sheet. Reheat the fried chicken for about 10-12 minutes, or until it’s heated through and crispy.
• Waffles: To reheat the waffles, place them in a toaster or toaster oven until they are warm and crispy.

Chicken ‘n’ Waffles FAQS

What kind of waffles are best for a chicken and waffles recipe?

This is very subjective but I think Belgian-style waffles are the best option for homemade fried chicken & waffles if you’re looking for something fluffy on in the inside and crispy on the outside.

Can I make fried chicken and waffles ahead of time?

While best enjoyed fresh, you can still make chicken and waffles ahead of time and store the components separately in the fridge. Reheat the fried chicken and waffles in the oven or toaster oven before serving.

Can I use pancake mix to make waffles for a chicken and waffles recipe?

I guess. 🙄 But why would you when you can easily make a delicious waffle from scratch? Waffles made from pre-packaged mixes will not be as fluffy and crispy as those made from scratch. If you just haaaaave to, follow the package instructions for making waffles and add any additional ingredients you prefer.

What can I do with leftover chicken and waffles?

You can use leftover chicken and waffles to make a variety of dishes, such as sliders, sandwiches, or even fun tacos. You can also chop up the chicken and waffles and use them as a topping for a salad.

What’s the difference between a Belgian waffle and regular waffle?

Belgian waffles are thicker and have deeper pockets compared to regular waffles. The batter for Belgian waffles typically contains more sugar and butter, which gives them a crispier texture and a sweeter taste. Belgian waffles are also usually made with yeast, which allows them to rise and creates a lighter, fluffier interior. Regular waffles, on the other hand, are thinner with shallower pockets and are typically made with a baking powder leavening agent. They have a more uniform texture and are less sweet than Belgian waffles.

This southern fried chicken and waffles recipe is a delicious and satisfying meal that has become a classic comfort food. By following the tips and tricks outlined, such as marinating the chicken in buttermilk, using seasoned flour, using potato starch in the flour mixture, and drizzling jalapeno honey butter on top, you can create a mouth-watering version of this classic dish in the comfort of your own kitchen. It may just actually be better than Roscoe’s Chicken and Waffles!

Looking for more brunch recipes?

• Creamy Shrimp & Crab Pasta with Fried Eggplant
• Southern Crab Beignets
• Strawberry Stuffed French Toast