Southern Fried Chicken and Waffles 

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Southern Fried Chicken and Waffles

The dish southern fried chicken and waffles is a true American fusion food with roots in African American culinary traditions, blending elements from both the Southern United States and Northern soul food scenes.

Origins Overview:

 Fried Chicken:

Southern-style fried chicken has its roots in West African cooking traditions, where seasoned, deep-fried poultry was common. Enslaved Africans brought these methods to the American South, where it merged with Scottish frying techniques (the Scots traditionally fried chicken without seasoning). Over time, the Southern version became a highly seasoned, crispy staple of African American cuisine.

 Waffles:

Waffles have European origins (especially Belgium), but by the 18th century, they were commonly eaten in the U.S., particularly in Pennsylvania Dutch communities. Originally sweet or served with gravy, waffles were often considered a breakfast or brunch item.

 Fusion of Chicken & Waffles:

There are two major origin stories for chicken and waffles as a combined dish:

  1. Harlem, New York (1930s):

The most widely accepted origin comes from Harlem’s jazz era. After late-night gigs, musicians sought out hearty meals — fried chicken was a popular dinner, and waffles were often still being served from breakfast. The combination became popular at Wells Supper Club, a famous Harlem restaurant, making it a soul food icon.

  1. Earlier Southern Traditions:

Some food historians note that as early as the late 1800s, Southern plantation kitchens sometimes served fried chicken over waffles — particularly on Sundays or special occasions. This version may have been more savory, served with gravy instead of syrup.

 Modern Day:

Today, chicken and waffles are a beloved soul food classic, found everywhere from diners to gourmet brunch menus. They reflect the creativity, resilience, and cultural blending of African American culinary heritage.

Ingredients

For the Fried Chicken:

  • 4 bone-in chicken thighs (or mix of thighs, drumsticks, breasts)
  • 2 cups buttermilk
  • 1 tbsp hot sauce (optional)
  • 2 cups all-purpose flour
  • 1 tbsp cornstarch (for extra crispiness)
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper (optional)
  • Vegetable oil (for frying)

For the Waffles:

  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 ¾ cups milk or buttermilk
  • ⅓ cup melted butter or oil
  • 1 tsp vanilla extract

Toppings (Optional):

  • Butter
  • Maple syrup
  • Hot honey
  • Fresh herbs or powdered sugar

Instructions

Step 1: Marinate the Chicken

  1. Combine the chicken, buttermilk, and hot sauce in a bowl or zip-top bag. Refrigerate for at least 4 hours or overnight.

Step 2: Prepare the Dredge

  1. In a large bowl, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne.

Step 3: Fry the Chicken

  1. Heat about 2 inches of oil in a heavy skillet (cast iron is best) to 350°F (175°C).
  2. Remove chicken from marinade, shake off excess, and dredge in the seasoned flour mixture.
  3. Fry in batches for 12–15 minutes until golden brown and cooked through (internal temp 165°F).
  4. Drain on a wire rack or paper towels.

Step 4: Make the Waffles

  1. Preheat your waffle iron.
  2. In a large bowl, mix the dry ingredients.
  3. In another bowl, whisk together eggs, milk, melted butter, and vanilla.
  4. Combine wet and dry ingredients—don’t overmix.
  5. Cook waffles in the preheated waffle iron until golden brown.

Step 5: Serve

  1. Place a waffle on each plate, top with a piece of fried chicken.
  2. Add a pat of butter, drizzle with maple syrup or hot honey, and dig in!

 Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good breakfast and chicken pages. 

Southern Fried Chicken and Waffles