I go absolutely crazy for chicken and waffles. My mom used to make waffles on Sunday mornings before church, and the smell alone was enough to get us out of bed and ready to go. Golden edges, fluffy centers, butter melting into every square—that was comfort food at its finest! This chicken and waffles recipe is savory, crunchy, and so yummy.
This special twist brings in Korean-inspired flavors with tangy kimchi slaw, spicy-sweet maple sauce, and gochugaru. It looks like a long ingredient list at first, but trust me—this one is worth the effort. Make extra. People will circle back for seconds before you know it. The flavors are so bold and satisfying, you’ll leave the table very happy.
Do I have to use chicken thighs, or can I use chicken breasts?
I’m on team chicken thigh when it comes to chicken and waffles. Boneless, skinless chicken thighs are juicy, flavorful, and forgiving during frying. With chicken thighs, it’s easier to get a crispy coating while keeping the meat itself nice and tender. That said, chicken breasts work too if you prefer. I recommend slicing larger breasts into smaller cutlets so they cook evenly and don’t dry out. If you’re making chicken on a waffle for a crowd, thighs are the better choice.
Can I make any part of this recipe ahead of time?
Yep! And if you’re serving brunch without a lot of last-minute scrambling, I highly recommend it. Working on a big recipe in stages makes my time in the kitchen more relaxing. For me, cooking isn’t just about enjoying the finished product—I love the process too. This dish looks ambitious but feels easily manageable with a little prep.
Your kimchi slaw can be made several hours ahead or even the night before. In fact, the flavors will improve after they’ve had a little time to mingle. The chicken marinade can also be prepared in advance so all you need to do is dredge and fry when the time comes. The waffle batter is best made fresh and doesn’t take that long to prepare. The maple sauce can be prepared ahead and chilled until you’re ready to use it.
Can I use an air fryer instead of deep-frying?
Yes—but with one small caveat. Your air fryer will work, but you won’t get quite the same dramatic crispy crust that traditional frying gives you. If you’re using an air fryer, spray the breaded chicken generously with a neutral oil and cook at around 375 °F to 400 °F, flipping halfway through, until the chicken reaches an internal temperature of 165 °F. Personally, I’ll always choose the double-fry method detailed below for brunch guests. For a slightly simpler variation of chicken waffles, the air fryer can be a nice shortcut.
How do I get everything hot at the same time for serving?
This is a great question! My strategy is simple: work backward. Make your slaw and sauce first. Get your waffle batter ready next. Cook the waffles, then keep them in the oven on the lowest possible heat—on a wire rack, not stacked, or they might get too soft. Then finally, fry the chicken! The chicken’s brief resting period between the first and second fry works in your favor too. It gives you a little window to finish any last-minute preparations. Time it right, and everyone gets hot waffles with crispy chicken. Yum!
How do I keep the waffle from getting soggy?
Like I mentioned above, don’t stack freshly cooked waffles. Instead, place them in a warm oven directly on a wire rack so air circulates around them. That keeps the edges crisp. Secondly, assemble just before serving. If you’re entertaining, a build-your-own chicken and waffles buffet is also an option! If you don’t own a waffle maker, you can make the same batter and try this recipe with pancakes instead.
Want to turn it into brunch? Add a cocktail, a dessert, or a simple side dish!
Because this dish is crunchy, spicy, and deeply satisfying, I like pairing it with contrasting sides. A crisp citrus salad would be lovely. Fresh fruit is always welcome. And you can never go wrong with a really good cocktail at brunch! Here are some of my top choices.
Chicken and Waffles Recipe with Kimchi Slaw
This bold take on chicken and waffles features extra crispy fried chicken, spicy gochugaru waffles, tangy kimchi slaw, and a maple drizzle. It’s perfect for homemade brunch!
Ingredients
Instructions
- In a medium bowl, combine the kimchi juice, gochujang, sugar, garlic and ginger. With scissors, trim any fat or sinew from your chicken thighs and soak them in this marinade for 2 to 4 hours. Make sure the container is covered in the refrigerator. Take the chicken out of the refrigerator 30 minutes before frying so it comes up to room temperature.
- Make the kimchi slaw by mixing the cabbage, kimchi, scallions and sesame seeds in a medium bowl. In a separate small bowl, whisk the vinegar, sugar, lime juice, and sesame oil together. Combine this mixture with the slaw. Keep covered in the refrigerator.
- Prepare the waffle batter: In a large bowl combine the flour, sugar, and baking powder. In a separate medium bowl, whisk the egg, milk, butter, miso, gochugaru, scallion, black sesame seeds and sesame oil. Add the wet mixture to the dry mixture and stir well to combine. Do not overmix—small lumps are perfectly fine.
- Preheat oven to its lowest setting.
- In your waffle maker, prepare your waffles. As each one is finished, transfer it to the oven to keep it warm.
- Now it’s time to fry the chicken. In a large cast iron skillet or deep fryer, heat your oil to 325 °F. While it heats up, mix the flour, cornstarch, salt, and pepper in a shallow bowl.
- Dredge the chicken in this flour mixture, return it to the marinade, then dredge it in the flour again. Let the chicken sit for 5 minutes before frying to allow the marinade and breading to bind.
- Fry the chicken in batches for 5 to 7 minutes until the exterior is golden brown and the meat is nearly cooked through. Transfer to a wire rack and let it rest for 5 to 10 minutes. To prevent a mess, you can place the wire rack on a paper towel-lined baking sheet.
- Increase the oil heat to 375 °F and return each piece of chicken to the oil in batches for 1 to 2 minutes each. When the chicken is a deep reddish golden brown, the coating is crisp, and a temperature probe reads 165 °F, it’s done! Drain again on the wire rack.
- In a small bowl, combine all the ingredients for the gochugaru maple sauce. Whisk until smooth.
- Place a piece of chicken on top of a waffle and drizzle it with the maple sauce. Then add some kimchi slaw and garnish with cilantro. Top it off with a fried egg if you want to go all-out!
