There’s something truly magical about the marriage of savory, crispy fried chicken and sweet, fluffy waffles, especially when drizzled with warm maple syrup. This Crispy Chicken and Waffles with Maple Syrup Recipe perfectly captures that Southern comfort food dream—crispy, juicy chicken with tender waffles and a cinnamon-infused syrup that brings it all to life.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Chicken and Waffles with Maple Syrup Recipe
- Top Tip
- How to Serve Crispy Chicken and Waffles with Maple Syrup Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Chicken and Waffles with Maple Syrup Recipe
Why You'll Love This Recipe
I adore making this recipe because it transforms a few simple ingredients into a dish that feels indulgent yet homey. Whether it’s a weekend brunch with friends or a special dinner, it always steals the show. Plus, the steps are totally manageable even if you’re new to frying chicken or making waffles from scratch.
- Perfectly Crispy Chicken: The brine and seasoned flour coating guarantee a crunchy crust that locks in juicy tenderness.
- Fluffy Buttermilk Waffles: Light, slightly tangy waffles complement the richness of the chicken perfectly.
- Warm Cinnamon Maple Syrup: The syrup adds just the right amount of sweetness and spice to tie every bite together.
- Made From Scratch: Every component is homemade, ensuring freshness and flavor you can’t get from a box.
Ingredients & Why They Work
Before you dive into making this cozy dish, it’s helpful to know a little about the key ingredients and why they’re essential. Sourcing fresh chicken thighs and good-quality buttermilk sets a solid foundation. Also, keep on hand some aromatic spices that elevate both the chicken and the syrup beautifully.
- Buttermilk: This is the heart of both the chicken brine and waffles, tenderizing the chicken and giving waffles their distinct tang.
- Eggs: They add structure and richness to the brine and waffle batter.
- Hot Sauce or Pickle Juice: Adds a gentle kick and depth to the chicken brine for extra flavor complexity.
- Kosher Salt: A must for proper seasoning in the brine, coating, and waffles; it enhances every flavor component.
- Garlic & Onion Powder: Foundation spices that bring savory warmth to the chicken’s crust and waffle batter.
- Paprika: Adds a subtle smokiness and beautiful color to the chicken coating.
- Black Pepper: Provides just the right amount of heat to balance the flavors.
- Chicken Thighs: Juicy and flavorful, perfect for frying crispy yet tender.
- Vegetable Oil: Ideal for frying because of its high smoke point.
- All-purpose Flour & Cornstarch: The cornstarch in the coating recipe helps achieve an extra-crispy crust.
- Baking Powder & Sugar: These work together in the waffles for lift and a hint of sweetness.
- Unsalted Butter & Vanilla Extract: Key for rich, aromatic waffles and syrup.
- Real Maple Syrup, Butter & Ground Cinnamon: The trio that turns simple syrup into a warm, spiced drizzle with depth.
Make It Your Way
One of the best things about this Crispy Chicken and Waffles with Maple Syrup Recipe is how easy it is to customize. Feel free to tweak the flavors or add your own twist to make it truly your own!
- Spicy Boost: I love adding an extra dash of cayenne pepper to the flour coating for a little kick that wakes up the palate without overpowering the dish.
- Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend and use cornstarch as instructed – it still gives that satisfyingly crispy crust!
- Waffle Variations: Adding a handful of chocolate chips or shredded cheddar cheese to the waffle batter is a fun surprise my family enjoys, especially kids.
- Herby Syrup: Infuse the cinnamon maple syrup with a sprig of fresh rosemary or thyme while heating for an aromatic twist.
- Healthier Choice: For a lighter meal, try baking the chicken instead of frying, using the same brine and flour coating to keep flavor intact.
- Seasonal Touch: In fall, stirring in a little pumpkin spice into the waffle batter complements the warmth of the cinnamon syrup beautifully.
Step-by-Step: How I Make Crispy Chicken and Waffles with Maple Syrup Recipe
Step 1: Prepare the Flavorful Chicken Brine
Start by combining 1 tablespoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper in a large bowl. Then stir in 2 cups buttermilk, 1 egg, and your choice of 1 tablespoon hot sauce or pickle juice. This brine tenderizes and infuses the chicken thighs with deep, savory flavor. Make sure all pieces are fully submerged for even marinating. Cover and refrigerate for at least 1 hour—this patience really pays off with juicy chicken that stays moist inside.
Step 2: Mix and Shake the Seasoned Flour Coating
While the chicken marinates, prepare the crunchy coating. Combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon plus 1 teaspoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper inside a large brown paper or freezer bag. Seal and shake it well to distribute the seasoning evenly—this dry mix is the key to that irresistible golden crust.
Step 3: Coat the Chicken Thoroughly Before Frying
Remove chicken thighs from the brine, letting any excess drip off. Working in batches of 3-4 pieces, add the chicken to the flour bag and shake vigorously to coat every side evenly. Setting aside the coated chicken on a tray helps prepare for frying. Tip: Make sure the chicken is well coated but not clumped with excess flour—that balance ensures a crunchy, not gummy, crust.
Step 4: Fry the Chicken to Crispy Perfection
Heat vegetable oil in a heavy skillet to 2 inches deep and warm it over medium heat until it reaches 350°F (use a thermometer for accuracy). Carefully add 3-4 chicken pieces at a time, avoiding overcrowding, which can drop the oil temperature. Fry bone-in thighs for 10 minutes on each side, or boneless for 6-7 minutes per side, until the internal temperature hits 165°F and the crust is golden brown. Transfer chicken to a wire rack to rest—this keeps the crust crispy while finishing the cooking.
Step 5: Whip Up the Fluffy Buttermilk Waffle Batter
While the chicken rests, prepare your waffle batter. In a large bowl, whisk together 1 tablespoon sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups buttermilk, and ½ cup melted unsalted butter until smooth. Next, gently fold in 2 cups flour, 1 tablespoon baking powder, and ¼ teaspoon Kosher salt—be careful not to overmix; a few lumps are fine. This ensures your waffles stay light and tender.
Step 6: Cook the Waffles Until Golden
Preheat your waffle iron and spray it with nonstick cooking spray. Pour about ¾ cup of batter onto the hot surface and cook until the waffles are golden brown and cooked through. Repeat with remaining batter, spraying as needed to prevent sticking. Cooking waffles while chicken rests is perfect timing—warm, fresh waffles make all the difference.
Step 7: Make the Warm Cinnamon Maple Syrup
In a small saucepan, combine 1 cup real maple syrup, 2 tablespoons butter, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon. Warm over medium-low heat, stirring occasionally, until the butter melts and the syrup is fragrant and hot. This syrup adds a luscious, spicy-sweet finish that ties the whole dish together beautifully.
Step 8: Assemble Your Crispy Chicken and Waffles
Now for the best part: place crispy fried chicken pieces atop your fluffy buttermilk waffles, then drizzle generously with the warm cinnamon maple syrup. Serve immediately and savor every bite of this classic Southern comfort food combo that’s crispy, juicy, fluffy, and perfectly sweet.
Top Tip
Making Crispy Chicken and Waffles with Maple Syrup Recipe can be so rewarding, and a few handy tips can really elevate your dish from good to unforgettable.
- Brining Matters: Let the chicken marinate for at least an hour in that flavorful buttermilk brine—this tenderizes the meat and builds incredible flavor that makes every bite juicy and delicious.
- Temperature Control: Keep your frying oil steady at 350°F. I learned the hard way that too hot scorches the crust and leaves the inside undercooked, while too cool makes the chicken greasy.
- Shake It Up: Using a sealed bag for dredging your chicken in the seasoned flour coating gives such an even crust and reduces mess—definitely a game changer.
- Rest Before Waffles: Let your chicken rest on a wire rack after frying for 4-5 minutes; it locks in the juices. That brief rest is the perfect window to make your waffles fresh, warm, and fluffy.
How to Serve Crispy Chicken and Waffles with Maple Syrup Recipe
Garnishes
Sprinkle your masterpiece with some freshly chopped chives or parsley to add a pop of color and mild freshness. For a bit of extra heat, thin slices of pickled jalapeños or a dash of hot sauce on the side can brighten the plate beautifully. You can also dust the top lightly with powdered sugar for a classic, diner-style touch that pairs perfectly with the warm cinnamon maple syrup.
Side Dishes
Keep it traditional with a crisp side salad featuring mixed greens, cherry tomatoes, and a tangy vinaigrette to cut through the richness. For heartier sides, creamy coleslaw, collard greens, or roasted sweet potatoes complement the Southern vibes perfectly. And if you’re craving more carbs (because why not?), a side of buttery corn muffins or honey-glazed carrots will round out your plate beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover fried chicken and waffles separately in airtight containers in the refrigerator. They’ll keep well for up to 3 days. Keeping the syrup refrigerated in a small jar or container ensures it stays fresh without losing that wonderful cinnamon flavor.
Freezing
If you want to freeze leftovers, wrap the fried chicken pieces tightly in foil or plastic wrap, then place them in a freezer-safe bag or container. Waffles freeze nicely too when stacked between parchment paper to prevent sticking. Both can be frozen for up to 2 months. Store the syrup in the fridge only; it doesn't freeze as well due to its butter content.
Reheating
Reheat fried chicken in a preheated oven at 375°F for about 15 minutes to keep the crust crispy and the inside juicy. For waffles, pop them in a toaster or warm them in a skillet over medium heat for a few minutes. Rewarm the cinnamon maple syrup gently over low heat on the stove or microwave in short bursts, stirring to keep it smooth.
Frequently Asked Questions:
Absolutely! Boneless chicken thighs work great and will cook faster—about 6-7 minutes per side versus 10 minutes. Just use a thermometer to make sure they reach 165°F inside for safe eating.
The seasoned flour coating combined with the buttermilk brine helps create that perfectly crispy crust. Also, frying at a consistent 350°F without overcrowding the pan ensures the crust stays crunchy and golden brown.
You can, but waffles are best served fresh and warm. If you make them ahead, store them in an airtight container and reheat in a toaster or oven to restore crispiness before serving.
You could swap the frying oil to a healthier option like avocado oil, and consider baking the chicken instead of frying, although you might lose some crispiness. Also, reducing the butter in the syrup and waffles can lighten it up. But honestly, this recipe is about indulgence and Southern comfort!
Final Thoughts
There’s something truly special about the warm, comforting flavors of this Crispy Chicken and Waffles with Maple Syrup Recipe. Whether it’s a weekend brunch, a cozy dinner, or a special treat, making it from scratch is such a satisfying experience. The juicy, crispy chicken paired with fluffy buttermilk waffles and that lusciously spiced maple syrup never fails to put a smile on my face. I hope you enjoy making and sharing this Southern classic as much as I do!
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Crispy Chicken and Waffles with Maple Syrup Recipe
- Prep Time: 40 minutes
- Marinating Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Enjoy the classic Southern comfort food combination of crispy, juicy fried chicken served atop fluffy buttermilk waffles, drizzled with a warm cinnamon maple syrup. This recipe includes a flavorful chicken brine, a seasoned flour coating for a perfect crust, homemade buttermilk waffles, and a rich cinnamon-infused syrup to bring it all together.
Ingredients
Chicken Brine
- 2 cups buttermilk
- 1 egg
- 1 tablespoon hot sauce or pickle juice
- 1 tablespoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
Chicken
- 6 chicken thighs
- vegetable oil, for frying (enough for 2 inches deep in pan)
Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon plus 1 teaspoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
Buttermilk Waffles
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon Kosher salt
- 1 tablespoon sugar
- 2 cups buttermilk
- 2 eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Maple Syrup
- 1 cup real maple syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Prepare the chicken brine: In a large bowl, combine the Kosher salt, garlic powder, onion powder, paprika, and black pepper. Stir in the buttermilk, egg, and hot sauce or pickle juice to create the brine mixture.
- Marinate the chicken: Place the chicken thighs in the brine ensuring they are fully submerged. Cover and refrigerate for a minimum of 1 hour to let the flavors infuse and tenderize the meat.
- Mix flour coating: In a large brown paper bag or freezer bag, combine the all-purpose flour, cornstarch, Kosher salt, garlic powder, onion powder, paprika, and black pepper. Seal and shake well to evenly distribute the seasonings.
- Coat the chicken: Remove the chicken from the brine; discard excess buttermilk. Add 3-4 pieces of chicken at a time to the flour bag and shake thoroughly to coat all sides evenly. Set aside the coated chicken.
- Heat and fry the chicken: Pour vegetable oil into a heavy skillet to a depth of 2 inches and heat over medium heat until it reaches 350 degrees Fahrenheit. Carefully add 3-4 pieces of chicken to the oil, avoiding overcrowding. Fry bone-in thighs for 10 minutes on each side or until internal temperature reaches 165 degrees Fahrenheit. For boneless, fry 6-7 minutes per side. Remove the chicken and let it rest on a wire rack while cooking the remainder.
- Prepare waffle batter: In a large bowl, mix together sugar, eggs, vanilla extract, buttermilk, and melted butter until smooth. Add flour, baking powder, and salt, mixing until just combined without overmixing.
- Cook the waffles: Preheat and spray a waffle iron with nonstick spray. Pour about ¾ cup of batter into the iron and cook until golden brown and cooked through. Repeat with remaining batter.
- Make cinnamon maple syrup: In a small saucepan, combine the maple syrup, butter, vanilla extract, and ground cinnamon. Heat over medium-low heat, stirring occasionally, until butter melts and syrup is warm.
- Assemble and serve: Place warm fried chicken pieces on top of freshly made waffles. Drizzle generously with the cinnamon maple syrup and serve immediately for the best experience.
Notes
- Remove chicken from the refrigerator at least 30 minutes before frying to bring to room temperature for even cooking.
- Use a thermometer to maintain oil temperature at 350°F to avoid burning the crust while ensuring the chicken cooks fully.
- Do not overmix waffle batter to keep waffles light and fluffy; mix until ingredients are just combined.
- Spray waffle iron with nonstick spray before each batch to prevent sticking.
- Cook waffles while chicken rests; chicken needs 4-5 minutes rest after frying, which is enough time to make waffles.
- For a fun twist, consider adding chocolate chips or shredded cheddar cheese to the waffle batter.
- Serve warm with plenty of cinnamon maple syrup for optimal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 15 g
- Sodium: 1200 mg
- Fat: 50 g
- Saturated Fat: 18 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg
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