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Chicken & Waffles

Chicken and waffles might not sound like the most natural pairing, but once you try it, you’ll be a believer! Here’s how to make it at home.
Course: Breakfast, Dinner
Cuisine: American
Keyword: chicken, chicken and waffles, waffles
Author: Kasey Schwartz



  • 4 boneless chicken thighs add chicken legs along with thighs for the fried chicken recipe
  • 3 cups canola oil for frying
  • 1 cup cornstarch
  • 1 large egg
  • ½ cup buttermilk
  • 1 ½ cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp chili powder
  • 1 tsp garlic powder


  • 2 cups Bisquick mix
  • 1 ⅓ cups whole milk
  • 2 tbsp canola oil
  • 1 large egg
  • ½ tsp kosher salt


  • Using three shallow containers, fill the first with the cornstarch, the second with the egg and buttermilk (whisked to combine,) and the third with the flour and seasonings.
  • One thigh at a time, dredge first in the cornstarch, then the egg mix, and finally into the flour mix making sure the chicken is fully coated. Set aside on a sheet tray until ready to fry.
  • In a dutch oven, heat the oil until a thermometer reaches 350F. Fry the chicken one at a time, flipping only once if not submerged, until an internal temperature of 160F is reached. Carefully remove and let rest on a rack. Repeat with the remaining chicken thighs.
  • For the waffles, combine all the bisquick ingredients in a mixing bowl and whisk to combine. Ladle into a hot waffle iron and cook until crispy and golden brown, about 4 minutes.
  • Serve with the warmed syrup of your choice and butter.