# Chicken and Waffles > Crispy, buttermilk-brined fried chicken served on warm Belgian waffles with a bright maple hot sauce for the perfect sweet-and-spicy brunch. This crowd-pleasing riff balances crunchy, savory chicken with fluffy waffles and a glossy, tangy drizzle. Canonical URL: https://www.topshelf.recipes/recipes/chicken-and-waffles-maple-hot-sauce ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 28, 2026 ## About This Recipe Chicken and waffles is one of those gratifying combos where opposing textures and flavors do all the heavy lifting: crunchy, spiced fried chicken set against a pillowy Belgian waffle, brightened by a glossy, slightly tangy maple-hot sauce. This version leans into contrasts — juicy boneless thighs that stay succulent because of a simple buttermilk brine, a crisp seasoned coating that snaps when you bite, and waffles that are intentionally crisp at the edges to stand up to the chicken and syrup. The maple-hot drizzle ties everything together, offering sweetness, buttered mouthfeel, and a vinegary lift from the hot sauce. What makes this recipe work for home cooks is its straightforward method and a few small, high-impact choices: brining for tenderness, resting the dredged chicken so the flour adheres, frying at a steady 350°F for consistent color and doneness, and keeping components warm and crisp on racks rather than paper towels. It’s a crowd-pleasing brunch centerpiece that can be dressed up for guests or simplified for a decadent weeknight meal — forgiving enough for a novice but satisfying for experienced cooks who want reliable, restaurant-style results at home. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 35 minutes - Total Time: 60 minutes - Servings: 6 - Difficulty: Medium - Category: Breakfast ## Ingredients ### Brine the chicken - 1 1/2 lb Boneless skinless chicken thighs - 2 cups Buttermilk - 1 tbsp Kosher salt & freshly ground black pepper ### Prep the dredge and egg wash - 2 cups All-purpose flour - 2 large Large eggs ### Fry the chicken - 6 cups Vegetable oil (for deep frying) ### Cook the waffles - 2 cups Belgian waffle mix (or favorite waffle batter) ### Make the maple hot sauce - 4 tbsp Unsalted butter - 1/2 cup Pure maple syrup - 2 tbsp Hot sauce (e.g., Frank's RedHot) ## Instructions ### 1. Brine the chicken Trim any excess fat from the chicken thighs and place them in a large bowl. Pour the buttermilk over the chicken, add half the salt-and-pepper mixture, stir to coat, cover and refrigerate for at least 1 hour or up to overnight to tenderize and flavor the meat. ### 2. Prep the dredge and egg wash In a shallow dish whisk the eggs until smooth. In a second shallow dish combine the flour with the remaining salt-and-pepper. Remove chicken from the buttermilk, letting excess drip off, dip each piece in the egg, then press into the seasoned flour to coat thoroughly; set aside on a wire rack for 10 minutes. ### 3. Fry the chicken Heat the vegetable oil in a deep pot or deep-fryer to 350°F (175°C). Fry the chicken in batches without crowding, turning once, until golden brown and an instant-read thermometer reads 165°F (74°C), about 8–10 minutes per batch. Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if needed. ### 4. Cook the waffles Prepare the Belgian waffle mix according to package directions (or your favorite batter). Preheat the waffle iron and cook waffles until deep golden and crisp; keep warm in a single layer in a low oven or on a rack so they stay crisp. ### 5. Make the maple hot sauce In a small saucepan over medium heat melt the butter, then whisk in the maple syrup and hot sauce. Simmer gently for 2–3 minutes until glossy and slightly reduced; taste and adjust heat or sweetness to preference. ### 6. Assemble and serve Place a warm waffle on each plate, top with a fried chicken thigh and generously drizzle the maple hot sauce over the top. Serve immediately with extra maple syrup at the table and optional hot sauce on the side for extra heat. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 623 kcal - Protein: 28.8 g - Carbohydrates: 59.2 g - Fat: 30.4 g - Saturated Fat: 9.4 g - Fiber: 1.2 g - Sugar: 21.3 g - Added Sugars: 19.6 g - Cholesterol: 189.2 mg - Sodium: 1158.5 mg - Potassium: 441.8 mg - Calcium: 101.5 mg - Iron: 3.5 mg - Vitamin D: 0.8 mcg ## Tips ### Don't skip the brine Buttermilk tenderizes and flavors the thighs; brine for at least one hour and up to overnight for the best texture and juiciness. ### Let the dredge rest After coating, let the chicken sit on a wire rack for 10 minutes so the flour bonds — this prevents the crust from falling off during frying. ### Maintain oil temperature Fry at a steady 350°F (175°C); if the oil is too hot the exterior will burn before the center cooks, too cool and the coating absorbs oil and gets greasy. ### Keep components crisp Transfer fried chicken to a wire rack over a sheet pan in a 200°F oven and keep waffles in a single layer so steam doesn't make them soggy. ### Adjust the sauce last Taste the maple-hot glaze after simmering and tweak with extra hot sauce, a pinch of salt, or a squeeze of lemon to balance sweetness and heat. ## Variations and Substitutions ### Gluten-free swap Use a 1:1 gluten-free flour blend for the dredge and choose a gluten-free waffle mix; add 1–2 tsp of xanthan gum if your blend lacks binding power. ### Crispier panko crust Replace half the all-purpose flour with panko breadcrumbs in the dredge for an extra-crunchy crust; press the panko firmly onto the egg-washed chicken. ### Hot honey alternative Swap the maple-hot sauce for hot honey (melt 1/4 cup honey with 1–2 Tbs hot sauce) for a fruitier, stickier finish that clings well to the crust. ### Lean or oven-baked option Use boneless, skinless chicken breasts or bake coated thighs at 425°F for 18–22 minutes, flipping once, then broil briefly to crisp the crust if you want less frying. ### Savory-sweet cornbread waffles Substitute a cornbread-based waffle batter for the Belgian mix to add a hint of corn sweetness and a firmer base that pairs beautifully with spicy chicken. ## Notes This recipe shines at weekend brunches and casual dinner parties — the buttermilk brine keeps the chicken juicy while the maple hot sauce gives a lively finish. Home cooks will love that components can be prepped ahead so assembly feels effortless. ### Storage and Make-Ahead Store fried chicken and waffles separately in airtight containers in the refrigerator for up to 3 days; keep the maple-hot sauce in a small jar for up to a week. To reheat, warm chicken on a wire rack in a 375°F oven or in a 350°F air fryer for 6–8 minutes to regain crispness, and refresh waffles in a toaster or oven until hot and edge-crisp. Reheat sauce gently on the stove or in short bursts in the microwave so the maple doesn't scorch. ### Serving Suggestions Serve with a small pile of quick vinegar slaw or pickled red onions to cut the richness, and offer lemon wedges for a bright squeeze over the chicken. For brunch pairings, a sharply brewed coffee or a citrusy mimosa complements the sweet-hot glaze, while a Bloody Mary brings complementary spice for savory palates. Plate each waffle in a single layer with the chicken offset, drizzle the maple-hot sauce sparingly, and present extra syrup and hot sauce at the table so guests can customize. ## Frequently Asked Questions ### Can I use chicken breasts instead of thighs? Yes — breasts will cook faster and can dry out more easily, so pound to an even thickness or slice into cutlets and reduce frying time; brine them the same way to help maintain juiciness. ### How long should I brine the chicken? Minimum one hour for noticeable tenderizing and flavor, but up to overnight is fine; avoid much longer than 24 hours to prevent the texture from becoming overly soft. ### My crust fell off after frying — what went wrong? Likely causes are skipping the rest after dredging, not enough adhesion from the egg wash, or overcrowding the oil which agitates the crust; rest the coated pieces on a rack for 10 minutes and fry in small batches at consistent temperature. ### Can I make the waffles from scratch? Absolutely — a classic Belgian waffle batter with extra egg whites or a bit more fat will give you the deep pockets and crisp edges ideal for this dish. ### Is there a way to reduce the sweetness of the maple sauce? Stir in a teaspoon or two of apple cider vinegar or a squeeze of lemon juice to add brightness and cut sweetness, and add more hot sauce for heat if desired. ## Related Recipes and Guides - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Maple Bacon Butter Board with Cracked Pepper and Toastables](https://www.topshelf.recipes/recipes/maple-bacon-butter-board-cracked-pepper-toastables) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)