If you are a brunch enthusiast, you may have noticed a new dish gaining popularity alongside classics like Eggs Benedict and French Toast. Chicken and Waffles has become a darling of the brunch crowd, offering a delightful sweet-salty combination that is perfect for Mother's Day.
The Origins of Chicken and Waffles
While the dish has deep roots, its modern incarnation traces back to the 1930s at Harlem's Wells Supper Club, where it was served as a late-night meal after jazz clubs. The African American creation features fried chicken over waffles, creating a contrast of sweet and salty, soft and crunchy. Earlier versions, like those from Pennsylvania Dutch settlers in the 18th century, used stewed chicken and gravy.
Modern Twists on a Classic
Today, chefs around the world put their own spin on chicken and waffles. Roberto Baez, executive chef at The Shed in Connecticut, serves boneless fried chicken chunks on skewers alternating with Belgian waffle sections, seasoned with paprika, thyme, and cayenne. The chicken is marinated in buttermilk for up to 48 hours for tenderness.
In New York City, Melba Wilson of Melba's offers fried chicken on eggnog waffles, famously beating Bobby Flay in a Food Network Throwdown. Amy Ruth's in Harlem provides choices of smothered or unsmothered fried chicken with waffles. Los Angeles boasts Roscoe's House of Chicken and Waffles, with multiple versions including buckwheat waffles. The Screen Door in Portland serves fried chicken on sweet potato waffles, while The Early Bird Diner in Charleston offers pecan-fried chicken on cinnamon waffles with honey mustard sauce.
Fast-Food and Chain Variations
KFC brought back its Chicken and Waffles nationwide in April 2025 after a five-year hiatus, with president Catherine Tan-Gillespie calling it "an American icon." Chick-fil-A has been testing two new Chicken and Waffle sandwiches. The debate over syrup versus honey continues, with syrup being more popular. Baez serves a house-made habanero honey but personally prefers syrup and butter.
Oven-Fried Chicken and Waffles Recipe
This recipe serves 8 and includes oven-fried chicken and buttermilk waffles, perfect for a Mother's Day brunch.
Ingredients for the Chicken
- 4 cups buttermilk
- 1/4 cup plus 1 teaspoon kosher salt
- 1 tablespoon freshly ground black pepper
- 3 pounds skin-on, bone-in chicken pieces (thighs, breasts, or drumsticks)
- 4 cups canola or vegetable oil (or more for frying)
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon paprika
- 1 tablespoon dry mustard powder
- 1 1/2 teaspoons cayenne pepper
- Maple syrup or hot honey for serving
Instructions for the Chicken
- Combine buttermilk, 1/4 cup salt, and 1 1/2 teaspoons pepper in a large bowl. Add chicken pieces, cover, and refrigerate for 24 to 36 hours, turning occasionally.
- Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet.
- Mix flour, cornstarch, paprika, mustard powder, cayenne, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper in a bowl. Remove chicken from buttermilk, let excess drip off, and coat each piece in flour mixture. Place on wire rack.
- Heat oil to 2 inches deep in a Dutch oven or deep skillet to 365°F. Fry chicken in batches until light golden brown, about 4 minutes per side. Return to wire rack.
- Bake chicken on rack until cooked through (165°F internal temperature), 30 to 40 minutes. Serve hot, warm, or at room temperature on waffles with syrup or honey.
Ingredients for Buttermilk Waffles
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour (or additional all-purpose flour)
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups buttermilk
- 2 eggs, separated
- 1/3 cup unsalted butter, melted and cooled
Instructions for Waffles
- Combine flours, sugar, baking soda, and salt in a large bowl.
- In another bowl, whisk buttermilk, egg yolks, and melted butter.
- Beat egg whites until stiff peaks form.
- Stir buttermilk mixture into flour mixture until just blended. Gently fold in egg whites.
- Cook in a preheated, greased waffle iron using about 1/3 cup batter per waffle until golden and crisp, 3 to 5 minutes. Serve immediately with fried chicken and syrup or honey.
Chicken and waffles is a dish that has won over many skeptics. Whether you prefer syrup or honey, this sweet-salty combination is sure to impress on Mother's Day.
