Perfect Chicken and Waffles with Hot Honey Butter Recipe

Chicken and Waffles with Hot Honey Butter is pure comfort food magic. It’s that perfect mix where the sweet, fluffy waffles meet the savory, crispy fried chicken, and then everything gets dunked in a spicy-sweet butter sauce that just ties it all together. I first fell in love with this combo at a little brunch spot years ago, but making it at home? That’s when you really get to hear that chicken sizzle and smell the waffles cooking, and it’s just the best. Honestly, achieving that restaurant-quality crunch and fluffiness in your own kitchen isn’t hard, and that homemade hot honey butter sauce is so simple you’ll never buy a fancy version again. This recipe has become my go-to for a special weekend treat or even a surprisingly fun dinner.

Why You’ll Love This Chicken and Waffles with Hot Honey Butter

Trust me, once you make this at home, you’ll wonder why you ever waited in line for brunch. It’s one of those meals that feels like a celebration, but is totally doable on a regular Saturday morning.

• The Perfect Crunch: That fried chicken coating? It’s seriously crispy and stays that way, thanks to a simple buttermilk marinade and a little cornstarch in the dredge. Every bite has this amazing, shattering texture.
• Fluffy, Buttery Waffles: The waffles are light and airy on the inside with just the right amount of crisp on the edges. They’re the perfect soft landing for all that crunchy chicken.
• The Sauce That Ties It All Together: The hot honey butter takes 5 minutes to make and is honestly life-changing. It’s sweet, a little spicy, and melts into every nook and cranny. You’ll want to put it on everything.
• A Total Crowd-Pleaser: Whether it’s a special brunch, a fun dinner, or feeding hungry teenagers, this dish never fails to get “oohs” and “aahs.” It’s impressive without being fussy.
• Great for Planning Ahead: You can toss the chicken in the buttermilk marinade the night before. Waking up to that already done is a game-changer for a relaxed morning.

Ingredients for Your Chicken and Waffles with Hot Honey Butter

Alright, let’s gather our supplies! I like to get everything out on the counter before I start. It makes the whole process feel less chaotic, especially when you’re managing a fryer and a waffle iron at the same time. A quick note: I always use boneless, skinless chicken thighs here—they’re just so much more forgiving and stay juicy. And for the hot sauce, any basic vinegar-based one (like Frank’s or Texas Pete) works perfectly.

For the Fried Chicken:

• 2 pounds boneless, skinless chicken thighs
• 2 cups buttermilk
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon hot sauce (a standard non-alcoholic, vinegar-based type)
• 1 teaspoon smoked paprika
• 2 cups all-purpose flour
• 1/3 cup cornstarch (this is the secret for extra crunch!)
• 2 teaspoons baking powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 5 cups vegetable oil, for frying

For the Waffles:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup melted unsalted butter
• 1 teaspoon vanilla flavoring

For the Hot Honey Butter:

• 1/4 cup honey
• 4 tablespoons unsalted butter
• 1/2 teaspoon chili powder (adjust to your spice level)
• 1/2 teaspoon kosher salt

How to Make Chicken and Waffles with Hot Honey Butter

Okay, don’t be intimidated! I like to tackle the chicken first since it needs to marinate, then make the waffle batter while it’s soaking. That way, everything comes together hot and fresh. If you want to dive deeper into frying techniques, I’ve got more fried chicken tips here, and for waffle perfection, check out my guide to perfect waffles. You’ve got this!

Step 1: Marinate the chicken. In a large bowl, whisk together the buttermilk, that 1 tablespoon of kosher salt, 1 teaspoon each of garlic powder and onion powder, the hot sauce, and smoked paprika. Add your chicken thighs, making sure they’re completely submerged. Cover the bowl and pop it in the fridge. This is where the magic starts! You can do this for as little as an hour, but if you have the time, let it go for up to 8 hours (or even overnight) for the most tender, flavorful chicken.

Step 2: Make the waffle batter. About 30 minutes before you want to eat, preheat your waffle iron. In a big bowl, whisk the 2 cups of flour, sugar, baking powder, and salt for the waffles. In another bowl, whisk the eggs, milk, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until they’re just combined. A few lumps are totally fine—overmixing is the enemy of fluffy waffles! Let the batter rest for a few minutes while you get the frying station ready.

Step 3: Cook your waffles. Pour batter onto your hot, greased waffle iron and cook according to its instructions until they’re golden brown and crisp. As they finish, transfer them to a wire rack (don’t stack them or they’ll get soggy!) and keep them warm in a 200°F oven. I always sneak a tiny piece to “test” for quality. It’s a tough job, but someone’s gotta do it.

Step 4: Heat the oil and prep the coating. Pour your vegetable oil into a heavy, deep pot or Dutch oven. You want it to be about 2 inches deep. Attach a candy or deep-fry thermometer and heat it over medium-high until it reaches 350°F. While it heats, make your dredge: in a shallow dish, mix the 2 cups of flour, cornstarch, baking powder, and the 2 teaspoons each of garlic powder, onion powder, salt, and pepper. Here’s my pro tip for extra crunch: take a spoon and sprinkle a few drops of the buttermilk marinade into this flour mixture. Use a fork to mix it in and create little clumps—those will give your chicken an incredible, craggy crust.

Step 5: Fry the chicken. Working with one piece at a time, pull a chicken thigh from the marinade, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing the coating onto all sides so it really sticks. Place the coated piece on a plate and repeat with the rest. Let them sit for about 5 minutes—this helps the coating set so it doesn’t fall off in the oil.

Step 6: Fry carefully in batches. Slowly lower a few pieces of chicken into the hot oil. Don’t overcrowd the pot! The temperature will drop, and you’ll end up with greasy chicken. I fry 3-4 pieces at a time. Fry for 8 to 10 minutes, turning halfway, until they’re a deep, golden brown. The key is to keep an eye on the oil temp and try to keep it around 325°F while frying. When they look perfect, transfer them to a wire rack set over a baking sheet—this keeps them crispy on all sides. Always check that the internal temperature has hit 165°F with an instant-read thermometer. Let them rest for a couple minutes.

Step 7: Make the hot honey butter. This is the easiest part! In a small saucepan over low heat, combine the honey, butter, chili powder, and salt. Whisk it until the butter is completely melted and everything is smooth and bubbly. Taste it—if you want more kick, add another pinch of chili powder. I like to keep it warm on the stove until I’m ready to serve.

Step 8: Assemble and devour! Place a warm waffle on each plate, top with a piece or two of that gorgeous crispy chicken, and drizzle (or pour!) the hot honey butter over everything. Serve immediately while it’s all hot and crunchy. It’s absolute heaven. For more brunch inspiration, I’m always saving ideas over on my Pinterest.

Perfect Pairings for Your Meal

This dish is a meal in itself, honestly. But if you’re having people over or just want to round things out, a couple of simple sides can make it feel extra special without much more work.

A Simple Green Salad: A big bowl of fresh greens with a bright, lemony vinaigrette is my go-to. It cuts through the richness perfectly and makes the whole meal feel a bit more balanced.

Pickled Veggies or Slaw: The tangy crunch of quick-pickled red onions or a vinegar-based coleslaw is magic with fried chicken. That sharp bite wakes up your palate between all the savory, sweet, and buttery bites.

Extra Maple Syrup: I know, I know, we have the hot honey butter. But keeping a little pitcher of pure maple syrup on the table lets everyone customize. Some of us (okay, me) love an extra hit of sweetness on those waffle edges.

Fresh Berries or Citrus: A bowl of strawberries, blueberries, or even some orange wedges adds a pop of color and a fresh, juicy element. It’s light, it’s pretty, and it just works.

Storing and Reheating Your Chicken and Waffles

I’ll be honest, this Chicken and Waffles with Hot Honey Butter is absolute perfection fresh. But if you, like me, sometimes make a little too much (on purpose), here’s how to bring those leftovers back to life.

The key is storing everything separately. Keep leftover fried chicken and waffles in different airtight containers in the fridge for up to 2 days. The hot honey butter can go in a little jar in the fridge too.

To reheat, do not microwave the chicken—you’ll lose that crunch! Toss it in an air fryer or a 375°F oven for 5-8 minutes until hot and crispy again. Waffles reheat beautifully in a toaster or toaster oven. Gently warm the honey butter in the microwave or a saucepan. A great meal prep tip? You can make the waffle batter the night before and keep it covered in the fridge—just give it a quick stir in the morning. For more smart tricks like that, I love this guide to meal prep basics.

Chicken and Waffles with Hot Honey Butter FAQs

I get a few of the same questions every time I post this recipe, so I figured I’d answer them right here! These are the little tweaks and swaps that can make this dish work for you.

Can I use chicken breasts instead of thighs?

You can, but I really recommend sticking with boneless, skinless thighs. Breasts can dry out so quickly, especially with frying. Thighs are way more forgiving and stay super juicy and tender inside that crispy crust. They’re just made for this kind of comfort food.

Can I make the waffles ahead of time?

Absolutely! Let them cool completely on a wire rack, then store them in a zip-top bag or airtight container. To reheat, pop them in a toaster or a 350°F oven for a few minutes until they’re warm and crisp again. It’s a total brunch lifesaver.

What can I use instead of buttermilk?

No buttermilk? No problem! For a quick substitute, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it with regular milk until you hit the 1 cup line. Stir it and let it sit for 5 minutes until it looks a little curdled. It works like a charm for the marinade.

Nutritional Information

Just a quick heads-up before you dig in!

I’ve included a nutrition estimate in the recipe card below, but please remember these numbers are just that—estimates. The actual values can change a lot depending on the specific brands you use, exact portion sizes, and even how much oil your chicken absorbs. It’s a guide, not a guarantee!

Before You Go

I really hope you give this Chicken and Waffles with Hot Honey Butter a shot in your own kitchen. It’s such a fun, satisfying meal to make. If you do, I’d love to hear how it turned out for you! Tag me on social or leave a comment below. Happy cooking, friends!

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