Quick Recipe Version (TL;DR)

Yield: Serves 4 (8 waffles and ~8 fried chicken pieces)
Prep Time: 30 minutes active (plus 4–24 hours marinating)
Cook Time: 35 minutes
Total Time: 5 hours (includes 4 hours marinating)

Quick Ingredients

1.5 lb boneless, skinless chicken thighs, cut into 8 pieces
Marinade: 1.5 cups buttermilk, 2 tbsp hot sauce, 2 tsp kosher salt
Dredge: 1.5 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp kosher salt, 2 tsp paprika, 1.5 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp baking powder
Frying: 2–3 quarts neutral oil (peanut, canola, or vegetable)
Waffles: 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, 2 large eggs, 1 3/4 cups buttermilk, 1/4 cup melted butter, 1/4 cup neutral oil, 1 tsp vanilla
Hot honey: 1/2 cup honey, 1–2 tsp red pepper flakes, 1 tsp apple cider vinegar, pinch salt
For serving: 4 tbsp salted butter, flaky sea salt, chopped chives (optional)

Do This

1. Marinate chicken in buttermilk, hot sauce, and salt for 4–24 hours.
2. Simmer honey with red pepper flakes and vinegar 2–3 minutes; keep warm.
3. Heat oven to 250°F. Heat frying oil to 325°F in a heavy pot; set a wire rack on a sheet pan.
4. Mix dredge. Shake excess marinade, coat chicken thoroughly; rest 10 minutes on rack.
5. Fry chicken in batches 6–8 minutes to 165°F; drain on rack and season lightly with salt.
6. Preheat waffle iron. Make batter and cook waffles until deeply golden and crisp, 3–5 minutes each.
7. Serve waffles with a pat of salted butter, top with fried chicken, drizzle hot honey, and finish with flaky salt and chives.

Why You’ll Love This Recipe

Buttermilk brine makes the chicken juicy inside with a shatteringly crisp, craggy crust.
Cornstarch and a touch of oil create waffles that stay light and crisp, not soggy.
Hot honey brings balanced sweet heat that ties buttery waffles and savory chicken together.
Clear steps and exact temps help you fry confidently at home.

Grocery List

Produce: Chives or flat-leaf parsley (optional garnish)
Dairy: Buttermilk, eggs, unsalted butter, salted butter
Pantry: Boneless skinless chicken thighs, all-purpose flour, cornstarch, sugar, baking powder, baking soda, honey, red pepper flakes, apple cider vinegar, vanilla extract, kosher salt, flaky sea salt, black pepper, paprika, garlic powder, onion powder, cayenne, hot sauce, neutral frying oil (peanut/canola/vegetable)

Full Ingredients

Buttermilk Fried Chicken

1.5 lb boneless, skinless chicken thighs, cut into 8 evenly sized pieces

Marinade

1 1/2 cups (360 ml) cultured buttermilk
2 tbsp (30 ml) hot sauce (such as Crystal or Frank’s)
2 tsp kosher salt

Dredge

1 1/2 cups (190 g) all-purpose flour
1/2 cup (60 g) cornstarch
2 tsp kosher salt
2 tsp sweet paprika
1 1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp baking powder
Freshly ground black pepper, to taste

For Frying

2–3 quarts (2–3 liters) neutral oil (peanut, canola, or vegetable), for deep frying

Crisp Buttermilk Waffles

2 cups (240 g) all-purpose flour
1/2 cup (60 g) cornstarch
2 tbsp (25 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine salt
2 large eggs
1 3/4 cups (420 ml) buttermilk
1/4 cup (56 g) unsalted butter, melted and cooled slightly
1/4 cup (60 ml) neutral oil
1 tsp vanilla extract

Hot Honey

1/2 cup (170 g) honey
1–2 tsp crushed red pepper flakes (use 1 tsp for mild, 2 tsp for spicy)
1 tsp apple cider vinegar
Pinch of kosher salt

For Serving

4 tbsp salted butter (1 pat per serving)
Flaky sea salt, to finish
Finely chopped chives or parsley (optional)

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl or zip-top bag, whisk the buttermilk, hot sauce, and kosher salt. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours for maximum tenderness and flavor. Remove from the refrigerator 20–30 minutes before frying to take the chill off.

Step 2: Make the hot honey

In a small saucepan, combine honey, red pepper flakes, vinegar, and a pinch of salt. Bring to a gentle simmer over low heat for 2–3 minutes, then turn off the heat and let steep while you cook. Keep warm or rewarm briefly before serving so it flows easily.

Step 3: Set up for success

Heat the oven to 250°F and place a wire rack over a rimmed baking sheet to keep chicken and waffles crisp. Pour 2–3 quarts of oil into a heavy Dutch oven or deep pot (fill about 2–3 inches deep). Clip on a deep-fry thermometer and heat oil to 325°F over medium heat.

Step 4: Dredge the chicken

In a wide bowl, whisk together flour, cornstarch, salt, paprika, garlic powder, onion powder, cayenne, baking powder, and black pepper. Working one piece at a time, lift chicken from the marinade, letting excess drip back, then press firmly into the dredge to coat every surface. For an extra-crispy crust, dip back into the buttermilk and dredge a second time. Set coated pieces on a rack and let rest 10–15 minutes; this helps the crust adhere.

Step 5: Fry the chicken

Fry in batches without crowding, maintaining 325°F. Cook 3–4 pieces at a time for 6–8 minutes total, turning occasionally, until deep golden brown and the thickest part reaches 165°F. Transfer to the rack, sprinkle lightly with salt, and keep warm in the 250°F oven while you fry the remaining pieces. Skim any loose bits from the oil between batches to prevent burning.

Step 6: Make the waffle batter and cook

Preheat your waffle iron. In a large bowl, whisk flour, cornstarch, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, melted butter, oil, and vanilla. Pour wet into dry and whisk just until combined; a few small lumps are fine. Let the batter rest 5 minutes. Lightly oil the waffle iron if needed, then cook waffles until deeply golden and crisp, 3–5 minutes each (or until steam subsides). Place cooked waffles directly on the oven rack to stay crisp; do not stack.

Step 7: Plate and drizzle

Place two waffle quarters or one whole waffle on each plate and top with a pat of salted butter. Add 2 pieces of fried chicken. Drizzle generously with warm hot honey and finish with a pinch of flaky sea salt and a sprinkle of chives or parsley. Serve immediately.

Pro Tips

Use a thermometer. 325°F oil yields a tender interior and a well-developed, craggy crust; 165°F internal temp for chicken is non-negotiable.
Cornstarch and baking powder in the dredge create light, crisp crinkles that hold up to honey.
Let coated chicken rest before frying to lock on the crust and reduce floury spots.
For ultra-crisp waffles, avoid overmixing and keep them in a low oven on a rack, not stacked.
Season hot-from-the-oil chicken lightly with salt so the flavor blooms on the crust.

Variations

Nashville-leaning heat: Add 1–2 tsp cayenne to the dredge and a splash of hot sauce to the hot honey for extra fire.
Gluten-free: Use a 1:1 gluten-free all-purpose blend for both dredge and waffles; check that baking powder is gluten-free.
Air fryer option: Lightly spray dredged chicken with oil and air fry at 375°F for 18–22 minutes, flipping halfway, until 165°F and golden.

Storage & Make-Ahead

Marinate chicken up to 24 hours. Hot honey keeps in a jar at room temperature for 1 month. Cooled waffles freeze up to 2 months; reheat at 375°F on a rack for 5–7 minutes. Leftover fried chicken keeps 2–3 days refrigerated; re-crisp at 400°F on a rack for 12–15 minutes. Keep honey warm and drizzle after reheating for best texture.

Nutrition (per serving)

Approximate: 1100 calories; 43 g protein; 120 g carbohydrates; 58 g fat; 2.5 g fiber; 2100 mg sodium. Values will vary with oil absorption and waffle iron size.

Buttermilk Fried Chicken and Waffles with Hot Honey