fried chicken and waffles

Fried Chicken and Waffles with Hot Sauce Maple Syrup

This is the ultimate sweet & savory meal. It may sound like an odd combination, but the sweet waffles taste amazing when they are drenched in the spicy maple syrup and eaten with the crispy fried chicken. This sweet and savory combination is a specialty at the Los Angeles institution Roscoe’s House of Chicken and Waffles. It has become a tradition of ours to go after USC football games at the Coliseum. We are always tired and hungry after a long day of tailgating so we stuff our faces with sweet waffles and crispy, juicy chicken. I had never heard of this combination before eating there and it's definitely something everyone should try.

I use boneless chicken thighs because it is easier to eat then cutting the meat off of the bone and they are still flavorful and tender. Don’t opt out of using the spicy maple syrup it completes the meal. Adding some cinnamon to the waffle batter adds to the contrast of the sweet and savory flavors. 



For the fried chicken:

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

1/8 teaspoon cayenne pepper 

2 pounds boneless, skinless chicken thighs

Vegetable oil, for frying, as needed 

1 cup buttermilk

1 egg

1½ cups all-purpose flour

1 tablespoon cornstarch


For the cinnamon buttermilk waffles:

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoons salt

1 teaspoon ground cinnamon

2 cups buttermilk

½ cup unsalted butter, melted

2 large eggs


For the hot sauce maple syrup:

½ cup maple syrup, warmed

2 teaspoons hot sauce, I use Franks’s Mild Hot Sauce



For the Fried Chicken:

In a small bowl, combine the salt, pepper, paprika, garlic and onion powder. Season the chicken breasts with the mixture and place in a medium bowl. Let the chicken marinate in the spices for at least an hour.  

Fill a large frying pan half way with vegetable oil. Heat the oil to 350°.

Whisk the buttermilk and egg together in a medium bowl. In a shallow bowl stir flour and cornstarch together. Once piece at a time, dip chicken in the buttermilk then dredge in the flour mixture. Fry in the oil until the chicken is golden brown on all sides. Remove the chicken from the oil and place on paper towels to drain the excess oil. 


For the cinnamon buttermilk waffles:

While the chicken cooks, begin to make the waffles. In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In large mixing bowl whisk together the buttermilk, melted butter and eggs until thoroughly combined.  Slowly stir the dry ingredients into the wet ingredients, until just combined.  

Spray waffle iron with vegetable oil cooking spray then spoon the mix into waffle maker until the surface is completely covered and cook until golden brown according to waffle maker instructions. Repeat with remaining waffle batter. 


For the hot sauce maple syrup:

While the waffles cook, whisk the maple syrup and hot sauce together in a small bowl and set aside.


To serve: Place one or two pieces of chicken on top of a waffle and pour spicy maple syrup over the top of both.


Serves 6.

fried chicken and waffles
buttermilk fried chicken
fried chicken and waffles closeup


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