at Faves Recipes we have a serious weakness for a classic vintage inspired dessert. The first time I made chicken and waffles I put the fried chicken straight onto paper towels to drain classic mistake. By the time I finished the waffles the crust had steamed itself into something closer to soggy bread.

That was three years ago. I’ve made this enough times since that I don’t need to think about the steps anymore. And every single time I put this plate in front of someone for the first time, they do “the thing.” The slow nod. The “okay, okay.” This is the real deal.

What Makes This Version Different ?

The hot honey version—with an actual homemade sauce, not a squeeze from a store bottle—is a different conversation entirely. Here are the three things I do differently:

• Double dredge the chicken : one pass through the flour is not enough. Two gives you a thick, craggy crust that stays crispy even after the honey hits it.
• Thighs, not breasts : thighs have more fat, which means more flavor and zero risk of drying out mid-fry.
• Homemade Hot Honey : butter, raw honey, hot sauce, and cayenne. The store-bought version doesn’t come close.

Ingredients

For the Fried Chicken

• 4 boneless, skinless chicken thighs
• 1 cup buttermilk
• 1 tsp each: Garlic powder, onion powder, smoked paprika, kosher salt
• ½ tsp black pepper
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 2 cups Neutral oil for frying (vegetable or canola)

For the Belgian Waffles

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 2 large eggs (separated)
• 1¾ cups buttermilk
• ½ cup melted butter
• 1 tsp vanilla extract

For the Hot Honey Sauce

• ½ cup raw honey
• 2 tbsp unsalted butter
• 1 tbsp hot sauce (Frank’s RedHot or Cholula)
• ½ tsp cayenne pepper
• ¼ tsp red pepper flakes
• Pinch of kosher salt

Instructions

1. Marinate the Chicken

Combine the buttermilk and all spices in a bowl. Add the chicken thighs and coat thoroughly. Marinate at room temperature for 20 minutes, or ideally, overnight in the fridge.

2. Mix the Waffle Batter

Whisk dry ingredients in one bowl. In a second, whisk egg yolks, buttermilk, butter, and vanilla. In a third bowl, beat egg whites until they hold stiff peaks. Mix wet into dry (lumps are fine!), then gently fold in the egg whites for a light, airy texture.

3. Fry the Chicken

Heat oil to 350°F in a heavy skillet. Mix flour, cornstarch, and baking powder. Pull each thigh from the buttermilk, press into the flour, and dredge a second time. Fry for 4–5 minutes per side.

Pro Tip : Drain on a wire rack, not paper towels, to keep the bottom from getting soggy.

4. Cook the Waffles

Preheat your waffle iron. Cook until steam stops escaping (about 4–5 minutes). Keep finished waffles warm in a 200°F oven on a wire rack.

5. Prepare the Hot Honey

Add all sauce ingredients to a small saucepan over low heat. Stir until the butter melts and everything is combined. Do not let it boil.

6. Plate and Serve

Waffle down first, chicken on top, and a generous drizzle of hot honey. Add a pinch of flaky salt or fresh thyme for a professional finish.

Expert Tips for Success

Frequently Asked Questions

Can I use chicken breast instead of thighs?

You can, but they dry out faster. Slice them horizontally to an even thickness and pull them at 160°F internal to prevent overcooking.

What if I don’t have a waffle iron?

Use the same batter to make pancakes! You’ll lose the “pockets” for the honey, but the flavor remains elite.

How do I make it ahead of time?

You can fry the chicken up to two hours early. Keep it in a 200°F oven on a wire rack. If the crust softens, a quick 5-minute blast at 375°F will crisp it right back up.

Crispy Chicken and Waffles with Homemade Hot Honey Sauce

Double-dredged fried chicken thighs on fluffy Belgian waffles, finished with a buttery homemade hot honey sauce. The wire rack trick keeps every bite crispy from plate to fork.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• - 4 boneless skinless chicken thighs
• - 1 cup buttermilk for marinade
• - 1 tsp garlic powder
• - 1 tsp onion powder
• - 1 tsp smoked paprika
• - 1 tsp kosher salt
• - ½ tsp black pepper
• - ½ cup all-purpose flour for dredge
• - ½ cup cornstarch
• - 1 tsp baking powder for dredge
• - 2 cups neutral oil for frying vegetable or canola
• - 2 cups all-purpose flour for waffles
• - 2 tbsp sugar
• - 1 tbsp baking powder for waffles
• - ½ tsp salt
• - 2 large eggs separated
• - 1¾ cups buttermilk for waffles
• - ½ cup unsalted butter melted
• - 1 tsp vanilla extract
• - ½ cup raw honey
• - 2 tbsp unsalted butter for sauce
• - 1 tbsp hot sauce Frank's RedHot or Cholula
• - ½ tsp cayenne pepper
• - ¼ tsp red pepper flakes
• - Pinch of kosher salt for sauce

Method

 

1. Combine buttermilk and all spices in a bowl. Add chicken thighs, coat thoroughly, and marinate at room temperature for 20 minutes or overnight in the fridge.
2. Whisk waffle dry ingredients in one bowl. In a second bowl, whisk egg yolks, buttermilk, melted butter, and vanilla. In a third bowl, beat egg whites to stiff peaks. Mix wet into dry until just combined (lumps are fine), then gently fold in the egg whites.
3. Heat oil to 350°F in a heavy skillet. Mix flour, cornstarch, and baking powder in a shallow dish. Pull each thigh from the buttermilk and dredge twice through the flour mixture. Fry for 4–5 minutes per side until golden and cooked through. Drain on a wire rack.
4. Preheat your waffle iron. Pour in batter and cook until steam stops escaping, about 4–5 minutes per waffle. Keep finished waffles warm in a 200°F oven on a wire rack.
5. Combine honey, butter, hot sauce, cayenne, red pepper flakes, and salt in a small saucepan over low heat. Stir until butter melts and sauce is smooth. Do not boil.
6. Place waffle on the plate, top with fried chicken, and drizzle generously with hot honey sauce. Finish with flaky salt or fresh thyme if desired.

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