Fried Chicken and Waffles with Hot Sauce Maple Syrup
This is the ultimate sweet & savory meal. It may sound like an odd combination, but the sweet waffles taste amazing when they are drenched in the spicy maple syrup and eaten with the crispy fried chicken.
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This fried chicken and waffles recipe brings together everything you crave in a brunch dish — crispy, juicy buttermilk fried chicken paired with light, cinnamon-spiced waffles and a drizzle of spicy maple syrup. Inspired by Los Angeles’ iconic Roscoe’s House of Chicken and Waffles, it’s the ultimate balance of sweet, savory, and heat. For more comforting brunch favorites, try gingerbread waffles with sugared cranberries or everything bagel buttermilk waffles.
Why You’ll Love This Recipe
- Sweet-meets-savory perfection. Buttermilk fried chicken and cinnamon waffles come together in an irresistible contrast.
- Customizable heat. Adjust the hot sauce maple syrup to your spice preference — mild, medium, or fiery.
- Brunch showstopper. Ideal for weekend brunch, breakfast-for-dinner, or impressing guests with a Southern-inspired classic.
Key Ingredients in This Recipe
- Chicken – I recommend using boneless chicken thighs. In this recipe it’s easier to eat then cutting the meat off of the bone and they are still flavorful and tender. I find that for fried chicken using some form of chicken thighs are best because they remain extra juicy! For a quick shortcut you can substitute the fried chicken for chicken tenders.
- Spices – I marinate the chicken in a combination of paprika, onion powder, garlic powder and cayenne before it’s dredged and fried to add an extra layer of flavor to the recipe.
- Buttermilk – Buttermilk is used to make both the fried chicken as well as the waffles. The buttermilk tenderizes the chicken and helps to adhere the flour breading to the chicken. It also makes for fluffy and flavorful waffles.
- Cinnamon – Adding a touch of cinnamon adds a unique twist to these buttermilk waffles that seamlessly complements the savory fried chicken.
- Hot sauce – I recommend choosing a vinegar based hot sauce to combine with the maple syrup like Tabasco or Crystal brands.
- Maple syrup – Combining hot sauce and maple syrup is similar to the popular combination of hot honey. Be sure to use real maple syrup in this recipe and not pancake syrup (which is mainly corn syrup). Maple syrup is a labor intensive product which is why it’s so expensive but a little goes a long way!
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Keep fried chicken crispy by placing cooked pieces on a wire rack set over a baking sheet — never directly on paper towels. This prevents steam from softening the crust.
Swaps and Substitutions
- Chicken: Use chicken tenders or boneless breasts for a leaner option. Store-bought fried chicken works in a pinch.
- Waffles: Try cornbread waffles or whole wheat waffles for a heartier base.
- Hot Sauce: Substitute with chili crisp, sriracha, or even a smoky chipotle sauce for different flavor profiles.
- Maple Syrup: If you’re out, honey or agave syrup can be combined with hot sauce for a similar balance.
How to Keep the Chicken Warm
If cooking for a crowd, keep the chicken warm in the oven while the waffles cook. Heat oven to 250ºF (130ºC) and arrange the chicken on a baking sheet. Keep warm in the oven until ready to serve.
How to Make Fried Chicken and Waffles (Step-by-Step)
In a small bowl, combine the salt, pepper, paprika, garlic, onion powder and cayenne. Season the chicken breasts with the mixture and place in a medium bowl. Let the chicken marinate in the spices for at least an hour. Fill a large cast iron pan, Dutch oven or heavy bottomed pan halfway with vegetable oil. Heat the oil to 350ºF (180ºC).
Whisk the buttermilk and egg together in a medium bowl. In a shallow bowl stir flour and cornstarch together. Once piece at a time, dip chicken in the buttermilk then dredge in the flour mixture.
Fry in the oil until the chicken is golden brown on all sides. Remove the chicken from the oil and place on paper towels or a wire rack to drain the excess oil
While the chicken cooks, begin to make the waffles. In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
In large mixing bowl whisk together the buttermilk, melted butter and eggs until thoroughly combined
Slowly stir the dry ingredients into the wet ingredients, until just combined.
Spray waffle iron with vegetable oil cooking spray then spoon the mix into waffle maker until the surface is completely covered and cook until golden brown according to waffle maker instructions. Repeat with remaining waffle batter.
While the waffles cook, whisk the maple syrup and hot sauce together in a small bowl and set aside.
Place one or two pieces of chicken on top of a waffle and pour spicy maple syrup over the top of both.
How to Serve Fried Chicken and Waffles with Hot Sauce Maple Syrup
- Classic brunch style: Stack waffles high, top with crispy chicken, and drizzle generously with spicy maple syrup.
- Breakfast-for-dinner: Serve alongside creamy coleslaw or mac and cheese for a Southern-inspired comfort meal.
- Mini version: Make chicken-and-waffle sliders using mini waffles or waffle quarters for party appetizers.
- Garnish idea: Add a sprinkle of flaky salt or fresh thyme for a restaurant-style finish.
How to Store Fried Chicken and Waffles with Hot Sauce Maple Syrup
- Fried Chicken: Cool completely before refrigerating. Store in an airtight container for up to 3 days. Reheat in a 350ºF oven until crisp.
- Waffles: Freeze leftover waffles in a single layer, then store in a resealable bag for up to 1 month. Reheat in a toaster or oven.
- Hot Sauce Maple Syrup: Store in a sealed jar at room temperature for up to 1 week; rewarm before serving.
FAQ – Frequently Asked Questions
Can I bake the chicken instead of frying it?
Yes! Coat as directed, then bake on a wire rack set over a baking sheet at 400ºF (200ºC) for 25–30 minutes, flipping halfway through.
What kind of hot sauce works best?
A vinegar-based hot sauce like Tabasco or Crystal keeps the syrup bright and balanced, but you can experiment with your favorite.
How do I keep my waffles crispy?
Place finished waffles on a wire rack in a 200ºF (95ºC) oven while cooking the rest — stacking them directly causes sogginess.
Can I make this ahead of time?
Yes. Fry the chicken and cook the waffles ahead, then reheat both in the oven before assembling. Mix the syrup fresh just before serving.
More Recipes to Try
If you’re obsessed with all things waffles, give one of these recipes a try next!
- Gingerbread Waffles with Sugared Cranberries
- Bananas Foster Whole Wheat Waffles
- Yeasty Overnight Waffles
- Everything Bagel Buttermilk Waffles
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Fried Chicken and Waffles with Hot Sauce Maple Syrup
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Ingredients:
For the fried chicken:
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken thighs
- Vegetable oil, for frying, as needed
- 1 cup buttermilk
- 1 egg
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
For the cinnamon buttermilk waffles:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
For the hot sauce maple syrup:
- ½ cup maple syrup, warmed
- 2 teaspoons hot sauce, (I use Franks’s Mild Hot Sauce or Tabasco®)
Instructions:
For the Fried Chicken:
- In a small bowl, combine the salt, pepper, paprika, garlic, onion powder and cayenne. Season the chicken breasts with the mixture and place in a medium bowl. Let the chicken marinate in the spices for at least an hour.
- Fill a large cast iron pan, Dutch oven or heavy bottomed pan halfway with vegetable oil. Heat the oil to 350ºF (180ºC).
- Whisk the buttermilk and egg together in a medium bowl. In a shallow bowl stir flour and cornstarch together. Once piece at a time, dip chicken in the buttermilk then dredge in the flour mixture.
- Fry in the oil until the chicken is golden brown on all sides. Remove the chicken from the oil and place on paper towels or a wire rack to drain the excess oil.
For the cinnamon buttermilk waffles:
- While the chicken cooks, begin to make the waffles. In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- In large mixing bowl whisk together the buttermilk, melted butter and eggs until thoroughly combined.
- Slowly stir the dry ingredients into the wet ingredients, until just combined.
- Spray waffle iron with vegetable oil cooking spray then spoon the mix into waffle maker until the surface is completely covered and cook until golden brown according to waffle maker instructions. Repeat with remaining waffle batter.
For the hot sauce maple syrup:
- While the waffles cook, whisk the maple syrup and hot sauce together in a small bowl and set aside.
For serving:
- Place one or two pieces of chicken on top of a waffle and pour spicy maple syrup over the top of both.
Notes:
Keep fried chicken crispy by placing cooked pieces on a wire rack set over a baking sheet — never directly on paper towels. This prevents steam from softening the crust.
Nutrition:
Calories: 1148kcal | Carbohydrates: 106g | Protein: 45g | Fat: 60g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 2135mg | Potassium: 878mg | Fiber: 3g | Sugar: 24g | Vitamin A: 639IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 8mg
DID YOU MAKE THIS?
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So good! I served with a buffalo aioli from a different website. Awesome!
I’m so glad you enjoyed it!! Oh that sounds like a great addition!
This was amazing! I made it with chicken breast that I cut up in strips! Everything came together well and the flavors were so harmonious! Yummy!
Thank you so much Talea!! So glad you enjoyed the recipe, that makes me so happy to hear!
I want to try cornbread waffles. How do you think that would work?
Always worth a test! Sounds like it could be delicious!
Assuming these pictures are originally yours, I understand a local business from my location is using them to promote their restaurant. Just thought I’d let you know, I tried to trace them to see if they happened to be stock images but I always came back to this blog.
Hi Edgar – thank you so much for bringing this to my attention! Yes, these are all my original photos and I have not given any restaurants permission to use them for any marketing materials. Do you mind sending me an email at cookingwithcocktailrings@gmail.com with the name/ location of the restaurant so I could get in contact with them and sort it out? Thank you so much for looking out for me, I really appreciate it.
Where is the 1/8th tsp of cayenne used?
It goes in the flour mixture with the salt, pepper, paprika, garlic and onion powders!