Savory Cornbread Waffles with Fried Chicken Recipe for the Best Comfort Meal

Introduction

The crunch of crispy fried chicken paired with the warm, buttery goodness of cornbread waffles—does it get any better than this? Honestly, this recipe is the epitome of southern comfort food done right. It’s the kind of meal that feels indulgent and cozy, perfect for a weekend brunch or a hearty dinner.

I first stumbled upon the idea of combining cornbread waffles with fried chicken during a lazy Sunday morning when I wanted something special but didn’t want to spend hours in the kitchen. After a few tweaks and tests, I found the perfect balance of savory, slightly sweet cornbread waffles and juicy, golden fried chicken. Trust me, this recipe is equal parts satisfying and easy to make!

Whether you’re cooking for your family, hosting friends, or simply treating yourself, these savory cornbread waffles with fried chicken will bring smiles to every table. Pour over some maple syrup or hot honey for a finishing touch, and you’ve got a dish that’s irresistible. Let’s get started!

Why You’ll Love This Recipe

• Southern Comfort in Every Bite: The combination of cornbread waffles and fried chicken is a match made in culinary heaven.
• Easy to Make: Both components come together surprisingly quickly, making this a great recipe even for busy weekends.
• Perfect for Any Occasion: Whether it’s brunch, dinner, or a special gathering, this dish steals the show every time.
• Customizable: Add toppings, spice up your batter, or try different marinades for the chicken to suit your taste.
• Deliciously Balanced Flavors: The light sweetness of the cornbread perfectly complements the savory fried chicken.
• Fun to Eat: These waffles are crispy enough to hold up to syrup, gravy, or honey without getting soggy!

What makes this recipe extra special is the twist on traditional chicken and waffles. Instead of plain waffles, we’re using cornbread waffles for a heartier, more flavorful base. Plus, the fried chicken is seasoned to perfection, bringing a bold flavor that’s sure to impress.

It’s not just a meal—it’s an experience. With every bite, you’ll feel the comforting nostalgia of a classic southern dish, reimagined in the best way possible. Get ready to fall in love with this recipe!

What Ingredients You Will Need

This recipe uses simple ingredients that pack tons of flavor. You probably already have most of them in your pantry or fridge!

• For the Cornbread Waffles:
• 1 cup (125g) all-purpose flour
• 1 cup (150g) yellow cornmeal
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 1/4 cups (300ml) buttermilk
• 1/4 cup (60g) unsalted butter, melted
• For the Fried Chicken:
• 4 boneless, skinless chicken thighs
• 1 cup (125g) all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large egg
• 1/4 cup (60ml) milk
• Vegetable oil, for frying
• Optional Toppings:
• Maple syrup
• Hot honey
• Chopped fresh parsley
• Sliced jalapeños

Feel free to swap out the milk in the batter for almond milk if you prefer dairy-free, or add a little shredded cheese to the waffle mixture for extra richness.

Equipment Needed

• Waffle iron (any standard size will work)
• Large mixing bowls
• Whisk
• Frying pan or deep fryer
• Tongs (for flipping chicken)
• Wire rack and baking sheet (for draining fried chicken)
• Measuring cups and spoons

If you don’t have a waffle iron, no worries! You can use a pancake griddle and make cornbread pancakes instead. For frying the chicken, a cast-iron skillet works beautifully, but any sturdy pan will do.

Preparation Method

1. Prepare the Waffle Batter: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, buttermilk, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 5-10 minutes.
2. Season the Chicken: In a small bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another bowl, whisk the egg and milk together. Dip each chicken thigh into the egg mixture, then coat it evenly in the seasoned flour. Repeat for all pieces.
3. Fry the Chicken: Heat about 1 inch of vegetable oil in a frying pan over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken thighs and fry for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a wire rack placed over a baking sheet to drain excess oil.
4. Cook the Waffles: Preheat your waffle iron and lightly grease it with cooking spray or melted butter. Pour about 1/3 cup (or as needed for your waffle iron) of batter onto the waffle iron. Cook according to your waffle iron’s instructions, usually 4-5 minutes, or until golden brown and crispy. Repeat with the remaining batter.
5. Assemble and Serve: Place a warm cornbread waffle on a plate, top with a piece of fried chicken, and drizzle with your favorite topping like maple syrup or hot honey. Garnish with parsley or jalapeños if desired, and enjoy!

Cooking Tips & Techniques

• Don’t Overmix the Batter: Stir until the ingredients are just combined. Overmixing can lead to dense waffles.
• Keep Your Waffles Warm: If you’re cooking multiple waffles, place them on a wire rack in a 200°F (95°C) oven to keep them warm and crispy.
• Check Oil Temperature: Use a thermometer to ensure your frying oil stays at 350°F (175°C). Too hot, and your chicken will burn; too cool, and it’ll absorb too much oil.
• Double-Check Chicken Doneness: Use a meat thermometer to ensure the chicken’s internal temperature reaches 165°F (74°C).
• Let the Batter Rest: Resting the waffle batter for 10 minutes allows the cornmeal to absorb the liquid, resulting in a fluffier texture.

Variations & Adaptations

• Spicy Version: Add extra cayenne pepper to the chicken seasoning and mix a dash of hot sauce into the waffle batter.
• Gluten-Free Option: Use a gluten-free all-purpose flour in both the waffle batter and chicken coating.
• Cheesy Cornbread Waffles: Add 1/2 cup (60g) shredded cheddar cheese to the waffle batter for a rich, cheesy flavor.
• Vegetarian Alternative: Swap fried chicken with crispy tofu or sautéed mushrooms for a plant-based twist.
• Seasonal Toppings: In the summer, serve with fresh peach slices; in the fall, drizzle with spiced maple syrup.

Serving & Storage Suggestions

Serve the cornbread waffles and fried chicken warm, straight from the waffle iron and frying pan. A drizzle of maple syrup or hot honey ties the flavors together beautifully. Pair with collard greens, mac and cheese, or a crisp green salad for a complete meal.

To store leftovers, keep the waffles and fried chicken in separate airtight containers in the refrigerator for up to 3 days. Reheat the waffles in a toaster or oven at 350°F (175°C) for 5-7 minutes to restore crispiness. The chicken can be reheated in the oven or air fryer for 8-10 minutes at the same temperature.

Nutritional Information & Benefits

While this dish is certainly indulgent, it offers a balance of protein and carbs to keep you satisfied. The cornbread waffles are made with wholesome cornmeal, providing fiber and a touch of sweetness. Fried chicken is a great source of protein, and you can opt for a skinless version to reduce fat content.

For those following dietary restrictions, the recipe can easily be adapted to suit gluten-free or dairy-free lifestyles. Just be sure to double-check all ingredient labels for allergens.

Conclusion

Savory cornbread waffles with fried chicken are more than just a meal—they’re a celebration of comfort food at its finest. The golden waffles paired with crispy chicken create a harmony of flavors and textures that everyone will love.

Make this recipe your own by experimenting with toppings, seasonings, or even serving it family-style for a fun dining experience. Personally, this dish always brings back memories of cozy weekends and big smiles around the table.

Give it a try, and let me know how it turns out! Share your creations in the comments below, and don’t forget to pin this recipe to save it for later. Happy cooking!

FAQs

Can I use a pancake griddle instead of a waffle iron?

Absolutely! You can cook the batter like pancakes on a griddle. The texture won’t be as crispy but will still be delicious.

What oil is best for frying chicken?

Vegetable oil or peanut oil works best for frying chicken because they have a high smoke point.

Can I make the waffles ahead of time?

Yes, you can make the waffles ahead and reheat them in the oven or toaster to crisp them up again.

How can I make this recipe healthier?

Use skinless chicken and bake it instead of frying. You can also use whole wheat flour or almond flour in the waffle batter.

What’s the best way to serve this dish for a crowd?

Keep the waffles warm in the oven and fry the chicken in batches. Set up a toppings bar with syrup, hot honey, and garnishes for guests to customize their plates.

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