Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken thighs (4 large pieces)
- 2 cups (480 ml) buttermilk, plus 1 3/4 cups (420 ml) for waffles
- 2 tbsp hot sauce (for brine)
- 2 1/4 tsp kosher salt, divided
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 1 tsp baking powder
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Neutral oil for frying (6 cups/1.4 L) or cooking spray/2 tbsp oil for baking
- Waffles: 2 cups (260 g) flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 6 tbsp (85 g) melted butter, 1 tsp vanilla
- Hot honey: 1/2 cup (170 g) honey, 1 1/2 tsp red pepper flakes, 1 tsp apple cider vinegar, pinch of salt
- To finish: 4 tbsp (56 g) butter
Do This
- 1) Warm hot honey (honey + pepper flakes + vinegar + salt) 2–3 minutes; set aside.
- 2) Brine chicken in 2 cups buttermilk + hot sauce + 1 1/2 tsp salt for 30 minutes.
- 3) Mix waffle batter; let rest 10 minutes while you prep chicken.
- 4) Mix flour + cornstarch + spices; heat oil to 350°F (175°C) or oven to 425°F (220°C).
- 5) Dredge chicken (brine to coating); rest breaded pieces 10 minutes.
- 6) Fry 6–8 minutes per side to 165°F (74°C), or bake 22–26 minutes, flipping halfway.
- 7) Cook waffles; serve with butter, crispy chicken, and a generous hot honey drizzle.
Why You’ll Love This Recipe
- That sweet-salty-spicy hit: buttery waffles + crunchy chicken + hot honey is the whole point, and it delivers.
- Real crunch at home: the flour-cornstarch coating stays crisp (even with a drizzle).
- Flexible cooking methods: choose classic frying or a surprisingly crisp oven method.
- Weekend-worthy but doable: simple steps, common ingredients, and plenty of make-ahead options.
Grocery List
- Produce: none required (optional: fresh thyme or chives for garnish)
- Dairy: buttermilk, unsalted butter
- Meat & Eggs: boneless skinless chicken thighs, eggs
- Pantry: all-purpose flour, cornstarch, sugar, baking powder, baking soda, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, honey, red pepper flakes, apple cider vinegar, hot sauce, vanilla extract, neutral oil (canola/vegetable/peanut)
Full Ingredients
Buttermilk-Brined Chicken
- 1 1/2 lb (680 g) boneless, skinless chicken thighs (about 4 large thighs)
- 2 cups (480 ml) buttermilk
- 2 tbsp hot sauce (Louisiana-style or similar)
- 1 1/2 tsp kosher salt
Crispy Coating
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 1 tsp baking powder
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 3/4 tsp kosher salt
For Frying (Classic Method)
- 6 cups (1.4 L) neutral oil for frying (canola, vegetable, or peanut)
- Instant-read thermometer (highly recommended)
- Wire rack set over a sheet pan (for draining and keeping crisp)
For Oven-Crisped Chicken (Alternative Method)
- 2 tbsp neutral oil (for the rack/pan) plus cooking spray (or 2–3 tbsp additional oil to lightly drizzle)
- Wire rack set over a sheet pan
Fluffy Buttermilk Waffles
- 2 cups (260 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 large eggs, separated
- 1 3/4 cups (420 ml) buttermilk
- 6 tbsp (85 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
Hot Honey Drizzle
- 1/2 cup (170 g) honey
- 1 1/2 tsp red pepper flakes
- 1 tsp apple cider vinegar
- 1/8 tsp kosher salt
For Serving
- 4 tbsp (56 g) unsalted butter, softened or room temperature
- Optional garnish: a pinch of flaky salt; fresh thyme leaves or minced chives
Step-by-Step Instructions
Step 1: Make the hot honey (so the flavors bloom)
In a small saucepan, combine 1/2 cup honey, 1 1/2 tsp red pepper flakes, 1 tsp apple cider vinegar, and 1/8 tsp kosher salt. Warm over low heat for 2–3 minutes, stirring occasionally. Do not boil; you just want it fluid and infused.
Remove from heat and let it sit while you cook. It will taste even better after 20–30 minutes of steeping.
Step 2: Brine the chicken in buttermilk
In a medium bowl, whisk together 2 cups buttermilk, 2 tbsp hot sauce, and 1 1/2 tsp kosher salt.
Add the 1 1/2 lb chicken thighs and turn to coat. Cover and refrigerate for 30 minutes (or up to 8 hours for deeper seasoning).
Step 3: Mix the waffle batter and let it rest
Preheat your waffle iron according to the manufacturer’s directions (most are ready in about 5–10 minutes).
In a large bowl, whisk together: 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
In a second bowl, whisk the 2 egg yolks with 1 3/4 cups buttermilk, 6 tbsp melted butter, and 1 tsp vanilla. Pour into the dry ingredients and stir until just combined (a few small lumps are fine).
In a clean bowl, beat the 2 egg whites until they hold soft peaks (about 1–2 minutes). Gently fold them into the batter. Let the batter rest for 10 minutes while you prep the chicken; this helps the waffles cook up tender and tall.
Step 4: Prepare the coating and choose your cooking method
In a shallow dish, whisk together the crispy coating: 1 1/2 cups flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp cayenne, and 3/4 tsp kosher salt.
If frying: Pour 6 cups oil into a heavy pot or Dutch oven (aim for about 1 1/2 inches deep). Heat to 350°F (175°C). Set a wire rack over a sheet pan.
If oven-crisping: Preheat oven to 425°F (220°C). Set a wire rack over a sheet pan and brush the rack with 2 tbsp neutral oil (or spray generously with cooking spray).
Step 5: Bread the chicken for maximum crunch
Remove chicken from the buttermilk brine, letting excess drip back into the bowl. Dredge each piece in the flour mixture, pressing firmly so it clings well.
Place breaded chicken on a plate or rack and let it rest for 10 minutes. This short rest helps the coating hydrate and stick, which means less falling off during cooking.
Step 6: Cook the chicken until deeply golden and 165°F
Frying method: Fry chicken in batches (don’t crowd the pot). Maintain oil at 340–350°F (170–175°C). Cook for 12–16 minutes total, flipping halfway, until the coating is deep golden and the thickest part of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain and stay crisp. Repeat with remaining pieces.
Oven-crisped method: Place chicken on the oiled rack and mist the tops generously with cooking spray (or lightly drizzle with 1–2 tbsp oil). Bake for 22–26 minutes, flipping at 12 minutes and spraying the second side. Cook until crisp and the thickest part reaches 165°F (74°C). For extra color, broil on high for 1–2 minutes (watch closely).
Step 7: Cook the waffles and keep them warm
Cook waffles according to your waffle iron capacity. A common amount is about 1/2 to 2/3 cup batter per waffle; cook until deeply golden, usually 4–6 minutes per waffle.
If making multiple waffles, keep finished waffles warm on a wire rack in a 200°F (95°C) oven while you finish cooking (this keeps them crisp instead of steamy).
Step 8: Assemble with butter and hot honey
Place one warm waffle on each plate and top with 1 tbsp butter (so it melts into the pockets). Add one piece of crispy chicken.
Spoon 1–2 tbsp hot honey over the chicken and waffle (more if you like it boldly sweet and spicy). Finish with a tiny pinch of flaky salt and optional herbs if using. Serve right away while everything is hot and crisp.
Pro Tips
- Use a thermometer: Chicken is perfect at 165°F (74°C). Oil is happiest at 350°F (175°C). These two numbers make the whole recipe calmer.
- Don’t skip the 10-minute rest after breading: It dramatically improves coating adhesion and crunch.
- Wire rack over paper towels: Paper towels trap steam and soften crust; a rack keeps it crisp.
- Keep waffles crisp: Hold them on a rack in a 200°F (95°C) oven, not stacked on a plate.
- Control the heat: Start with 1 1/2 tsp pepper flakes in the honey, then add more to taste after steeping.
Variations
- Nashville-inspired finish: Mix 2 tbsp hot frying oil (or melted butter) with 1 tsp cayenne, 1/2 tsp brown sugar, and a pinch of salt; brush lightly on the chicken before hot honey.
- Chicken tenders for faster cooking: Use 1 1/2 lb tenders; fry 3–4 minutes per side or bake 14–18 minutes at 425°F (220°C).
- Extra-savory waffles: Add 1/2 tsp black pepper to the dry waffle mix and serve with a pinch of flaky salt on top.
Storage & Make-Ahead
Chicken: Store cooked chicken airtight in the fridge for up to 3 days. Re-crisp on a wire rack in a 400°F (205°C) oven for 12–15 minutes (until hot and crunchy). Avoid microwaving if you want it crisp.
Waffles: Cool completely, then refrigerate up to 3 days or freeze up to 2 months. Reheat in a toaster or on a rack in a 375°F (190°C) oven for 6–10 minutes.
Hot honey: Keeps covered at room temperature for 1 month. Warm gently (5–10 seconds in the microwave or a low saucepan) if it thickens.
Make-ahead tip: Brine the chicken up to 8 hours in advance and mix the dry coating ahead of time. Cook waffles while the chicken cooks so everything hits the table hot.
Nutrition (per serving)
Approximate, based on 4 servings with fried chicken and 1 tbsp butter + 1 1/2 tbsp hot honey each: 980 calories, 46 g protein, 92 g carbs, 49 g fat, 12 g saturated fat, 125 g cholesterol, 1290 mg sodium, 22 g sugar, 3 g fiber.
