Fried Chicken and Waffles for Dad

Fried chicken and waffles is the ultimate brunch power move — shatteringly crispy buttermilk-brined chicken piled on top of a golden, fluffy waffle, drizzled with maple butter. It’s sweet and savory, crunchy and soft, and it’s the kind of meal that makes Dad feel like a king. The chicken brines overnight, so plan ahead, but the actual cooking takes about 45 minutes.

Why You’ll Love This Fried Chicken And Waffles

• Buttermilk brine — 12 hours of soaking makes the chicken impossibly juicy and tender.
• Shatteringly crispy crust — a double-dredge in seasoned flour creates crunch that lasts.
• Maple butter drizzle — the sweet-savory sauce that ties it all together.
• Perfect for Father’s Day brunch — impressive but totally doable at home.

Ingredients

Bone-in, skin-on thighs and drumsticks are the best cuts for fried chicken. They have more fat and connective tissue than breasts, which means they stay juicy even at high frying temperatures. The skin crisps up into that shatteringly crunchy exterior. Breasts dry out too easily — save those for another recipe. For the brine, real buttermilk (not the homemade milk-plus-vinegar substitute) makes a noticeable difference. The thick, tangy liquid tenderizes the meat and adds flavor all the way through.

• 8 pieces bone-in, skin-on chicken (thighs and drumsticks) (About 3 lb total)
• 4 cups buttermilk (For the brine)
• 2 tbsp hot sauce (Crystal or Frank's — adds flavor, not heat)
• 2 tsp kosher salt (For the brine)
• 2 cups all-purpose flour (For dredging)
• ½ cup cornstarch (Makes the crust extra crispy)
• 1 tbsp kosher salt (For the flour)
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper
• 4 cups vegetable oil or peanut oil (For frying — enough for 2 inches in your pan)
• 2¼ cups all-purpose flour (For the waffles)
• 3 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 2 large eggs
• 1¾ cups whole milk
• ½ cup melted butter
• 1 tsp vanilla extract
• 4 tbsp butter, softened (For the maple butter)
• 3 tbsp pure maple syrup (Grade A dark/robust for more flavor)

Equipment

• Large Dutch oven or heavy-bottomed pot for frying
• Waffle iron
• Instant-read thermometer
• Wire rack set over a sheet pan
• Two shallow dishes for dredging
• Tongs for turning the chicken
• Serious Eats fried chicken science
• King Arthur waffle guide

How to Make Fried Chicken And Waffles

Step 1 — Brine the chicken (12-24 hours ahead)

Combine the buttermilk, hot sauce, and 2 tsp salt in a large bowl or zip-top bag. Add the chicken pieces, making sure they’re fully submerged. Refrigerate for at least 12 hours, up to 24. The buttermilk’s acidity breaks down the muscle fibers, resulting in meat that’s tender and moist all the way to the bone. Pull the chicken from the fridge 30 minutes before frying to take the chill off.

Step 2 — Make the maple butter (5 minutes)

Mix the softened butter and maple syrup together until smooth. Set aside at room temperature — you want it soft enough to drizzle. This is the glue that holds the whole dish together. The warm chicken and waffles will melt it into every crevice.

Step 3 — Heat the oil (10 minutes)

Pour 2 inches of oil into a large Dutch oven. Heat over medium-high to 325°F. Use a thermometer — this temperature is critical. Too hot (375°F+) and the crust burns before the chicken cooks through. Too cool (below 300°F) and the chicken absorbs oil and turns greasy. Maintain 325-350°F throughout frying. Adjust the heat as needed — it will drop when you add the chicken and rise when you take it out.

Step 4 — Dredge the chicken (10 minutes)

Mix the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne in a shallow dish. Pull each piece of chicken from the brine, letting the excess drip off. Dredge in the seasoned flour, pressing it on firmly. Dip back into the brine briefly (1 second), then dredge in the flour again. This double-dredge creates extra layers of crust. Set the dredged pieces on a wire rack for 5 minutes — this helps the coating adhere.

Step 5 — Fry the chicken (25-30 minutes)

Fry in batches of 3-4 pieces. Don’t crowd the pot — overcrowding drops the oil temperature and makes the chicken greasy. Fry for 12-15 minutes, turning once halfway through, until the crust is deep golden brown and the internal temperature reaches 175°F for dark meat. The oil temperature will drop to about 300°F when you add the chicken — that’s fine. Let it come back up between batches. Drain on a wire rack (not paper towels — the steam makes the bottom soggy). Season immediately with a pinch of salt while hot.

Step 6 — Make the waffles (15 minutes)

Preheat your waffle iron. Whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined — lumps are fine. Overmixing makes tough waffles. Cook according to your waffle iron’s instructions, usually about 4-5 minutes per waffle, until golden and crisp on the outside. Keep finished waffles warm in a 200°F oven on a wire rack.

Step 7 — Assemble and serve (2 minutes)

Place a waffle on each plate. Top with 2 pieces of fried chicken. Drizzle generously with the maple butter. Serve immediately while everything is hot. The contrast of crispy chicken, fluffy waffle, and melting maple butter is the whole point — don’t let it sit.

Pro Tips

Don’t skip the brine. Even 4 hours makes a difference, but 12-24 hours transforms the chicken. The meat will be noticeably more tender and flavorful.

Keep the oil at 325°F. A clip-on thermometer is the best $8 you’ll spend on this recipe. The temperature will fluctuate — adjust the heat constantly.

Double-dredge for extra crunch. The flour-buttermilk-flour sequence creates a thicker, craggier crust that stays crispy longer.

Season the chicken right out of the oil. Salt sticks to hot surfaces. A light sprinkle immediately after frying makes the crust taste seasoned, not just the coating.

Variations & Substitutions

Spicy Nashville hot version

Make a Nashville hot oil: whisk 3 tbsp cayenne, 1 tbsp brown sugar, 1 tsp paprika, and 1 tsp garlic powder into ½ cup of the hot frying oil. Brush over the fried chicken right after it comes out of the pot. Serve with pickles and white bread.

Chicken-fried steak and waffles

Swap the chicken for cube steaks. Pound them thin, dredge and fry the same way (only 3-4 minutes per side). Serve on waffles with white gravy for a Texas twist.

Waffle sandwich

Butterfly the chicken thighs before brining and frying so they’re flat. Sandwich coleslaw between the chicken and waffle for a handheld version.

Storage & Reheating

Refrigerator: Leftover fried chicken keeps for 3 days. Store uncovered in the fridge (covered, the crust gets soggy). Waffles keep for 2 days in a zip-top bag.

Reheating: Reheat chicken on a wire rack in a 400°F oven for 10-15 minutes until the crust is crispy again. Reheat waffles in a toaster — never the microwave.

What to Serve With Fried Chicken And Waffles

If you’re planning a full meal, our hot honey pizza rolls would be a great addition to the table.

This is a meal on its own, but a few extras round out the brunch table. Our Father’s Day brunch board has great ideas for what to serve alongside.

For a lighter side, a simple fruit salad with strawberries, blueberries, and a squeeze of lemon balances the richness of the fried chicken.

If you’re going all-in on the Father’s Day theme, our grilled steak with chimichurri makes a great dinner follow-up to this brunch.

Nutrition Information

Per serving (2 pieces chicken + 1 waffle with maple butter): approximately 820 calories, 42 g protein, 58 g carbohydrates, 44 g fat, 2 g fiber. Values are estimates.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

You can, but they’re much harder to get right. Breasts dry out quickly at frying temperatures. If you must use them, pound them to an even ½-inch thickness and reduce the frying time to 8-10 minutes. Pull them at 165°F internal temperature.

What oil is best for frying chicken?

Peanut oil is the gold standard — high smoke point and neutral flavor. Vegetable oil works great too. Avoid olive oil (low smoke point) and butter (burns). Save the butter for the waffles and maple drizzle.

Can I make the waffles ahead of time?

Yes. Make them up to 2 hours ahead and keep them in a single layer on a wire rack in a 200°F oven. They’ll stay crisp. Don’t stack them — the steam makes them soggy.

How do I keep the crust crispy if I'm frying a big batch?

Keep finished chicken on a wire rack in a 200°F oven while you fry the rest. The airflow underneath prevents the bottom from getting soggy. Don’t cover it — trapped steam is the enemy of crispy chicken.

Fried chicken and waffles is one of those dishes that sounds complicated but is really just a series of simple steps done well. Brine the chicken. Keep the oil hot. Make the waffles. Drizzle the maple butter. That’s it. Make it for Dad this Father’s Day and watch him light up. Save this recipe — you’ll want it again.