Buttermilk Chicken and Waffles with Hot Honey

Why You’ll Love This Recipe

• Crispy, craggy buttermilk chicken with a juicy center and big flavor.
• Light, golden waffles that stay crisp under syrup and chicken.
• Sweet-heat hot honey, melty butter, and flaky salt for the perfect finish.
• Restaurant-worthy results using simple pantry staples at home.

Grocery List

• Produce: Optional: fresh chives or parsley (garnish)
• Dairy: Buttermilk, eggs, unsalted butter
• Pantry: All-purpose flour, cornstarch, sugar, baking powder, baking soda, kosher salt, black pepper, paprika, garlic powder, onion powder, honey, hot sauce, crushed red pepper flakes, apple cider vinegar, vanilla extract, flaky sea salt, neutral oil (canola/vegetable/peanut)

Full Ingredients

Buttermilk Fried Chicken

• 1 1/2 lb boneless, skinless chicken thighs (about 4–6 pieces)
• 1 cup (240 ml) buttermilk
• 1 tsp hot sauce
• 1 tsp kosher salt
• Neutral oil for frying, 6 cups (1.4 L), or enough for 1 1/2 inches depth

Seasoned Dredge

• 1 1/2 cups (195 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• 2 tsp kosher salt
• 2 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/2 tsp baking powder

Buttermilk Waffles

• 2 cups (240 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 2 large eggs
• 1 3/4 cups (420 ml) buttermilk
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract

Hot Honey

• 1/2 cup (170 g) honey
• 1–2 tsp hot sauce (to taste)
• 1/2 tsp crushed red pepper flakes
• 1 tsp apple cider vinegar

To Serve

• 2 tbsp unsalted butter, cut into 4 pats
• Flaky sea salt, for finishing
• Optional: finely sliced chives or parsley

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, whisk buttermilk, hot sauce, and kosher salt. Add chicken thighs, turning to coat. Cover and refrigerate for 4–12 hours for best flavor and tenderness (or at least 30 minutes if you are short on time). When ready to fry, let the chicken sit at room temperature for 15 minutes while you set up the dredge and oil.

Step 2: Make hot honey and warm the oven

In a small saucepan, gently warm honey with red pepper flakes and apple cider vinegar over low heat for 2–3 minutes until fluid and fragrant. Stir in hot sauce to taste and keep warm off heat. Set your oven to 225°F and place a wire rack over a rimmed baking sheet to hold waffles and chicken crisp while you cook.

Step 3: Mix and cook the waffles

Preheat your waffle iron. In one bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another, whisk eggs, buttermilk, melted butter, and vanilla. Pour wet into dry and stir just until combined; a few small lumps are fine. Rest batter 5 minutes. Cook waffles per your iron’s instructions (about 1/2 cup batter per waffle, 4–5 minutes) until deeply golden. Transfer finished waffles directly to the oven rack to stay warm and crisp.

Step 4: Dredge the chicken (double-coat)

In a shallow bowl, mix flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and baking powder. Working one piece at a time, lift chicken from buttermilk (let excess drip), dredge in the flour mix, dip back into the buttermilk, then dredge again for a thick, craggy coating. Set on a wire rack and let the coated chicken rest 10–15 minutes to hydrate the crust.

Step 5: Fry until shatter-crisp

Pour oil into a heavy pot to 1 1/2 inches depth and heat to 350°F. Fry chicken in batches without crowding, maintaining 325–350°F. Cook 5–7 minutes, turning once, until the crust is a deep golden brown and an instant-read thermometer in the thickest part reads 165°F. Transfer to the prepared rack and sprinkle lightly with salt. Keep warm in the 225°F oven while you finish the batch.

Step 6: Assemble and finish

Place a hot waffle on each plate and top with a pat of butter. Stack on the crispy chicken. Spoon or drizzle warm hot honey generously over the chicken and waffle so it pools in the waffle pockets. Finish with a delicate pinch of flaky sea salt (and chives or parsley if using). Serve immediately while everything is hot and crisp.

Pro Tips

• Cornstarch + a touch of baking powder in the dredge create an extra-light, ultra-crispy crust.
• Let the dredged chicken rest before frying; this hydrates the coating so it adheres and crinkles beautifully.
• Use a thermometer for both oil and chicken doneness. Temperature control is the difference between soggy and spectacular.
• Hold fried chicken and waffles on a wire rack in a low oven (not on a plate) to keep bottoms crisp.
• Do not overmix waffle batter; lumps are okay and help create fluffier interiors.

Variations

• Cheddar-Chive Waffles: Fold 1 cup shredded sharp cheddar and 2 tbsp finely chopped chives into the batter.
• Air-Fryer Chicken: Spray coated chicken well with oil. Air-fry at 400°F for 12–15 minutes, flipping halfway, until 165°F and golden.
• Extra Spicy: Add 1 tsp cayenne to the dredge and use 2 tsp hot sauce in the marinade and hot honey.

Storage & Make-Ahead

Marinate chicken up to 24 hours. Cooked waffles keep in the fridge 3 days or freeze up to 2 months; reheat at 350°F for 8–10 minutes (straight from frozen) until crisp. Leftover fried chicken keeps 3 days refrigerated; re-crisp at 400°F for 10–12 minutes. Hot honey keeps 1 month in a sealed jar at room temp; warm gently before serving. Batter can be mixed up to 24 hours ahead; refrigerate and stir briefly before cooking.

Nutrition (per serving)

Approximate: 1160 calories; 44 g protein; 110 g carbohydrates; 55 g fat; 9 g saturated fat; 1650 mg sodium; 2 g fiber. Values will vary based on oil absorption and portion sizes.