This chicken and waffles sandwich delivers bold flavors, irresistible textures, and a nostalgic nod to your favorite flavor-packed breakfast all in one bite.
Imagine crispy fried chicken with a perfectly seasoned crust, soft and buttery waffles, and an oozy fried egg, all tied together with a drizzle of sweet and spicy hot honey. It’s indulgent yet approachable—a dish your family and friends will keep asking for!
The magic of this recipe lies in the layers of flavor: the crispy, tender chicken pops with a smoky spice mix, the waffles provide a fluffy and slightly sweet base, and the hot honey offers that addictive balance of heat and sweetness. And the best part? It’s versatile enough for a decadent breakfast, an unforgettable brunch, or even a gourmet comfort-food dinner.
My Story Behind This Chicken and Waffles Sandwich
When I first tried a crispy chicken waffle breakfast at a local diner, I was hooked—the contrast of sweet and savory was unlike anything I’d had before.
That experience inspired me to create my own version, but I wanted to take it a step further with a full homemade chicken and waffles sandwich. I spent weeks perfecting the spice blend for the fried chicken, testing different waffle textures, and, of course, mastering that sticky hot honey drizzle.
What sets this hot honey chicken and waffles apart is the attention to detail. From the buttermilk marinade tenderizing the chicken to the touch of cornstarch in the batter for extra crunch, every element plays a role.
I love serving this recipe when I want to impress guests or add a little extra flair to brunch at home, and I’m confident you’ll feel the same!
Ingredients for Chicken and Waffles Sandwich
For the Hot Honey:
- 1 cup honey
- 3 tablespoons habaneros, deseeded and roughly chopped
For the Spice Mix:
- 2 tablespoons paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
For the Chicken:
- 1 1/2 cups buttermilk
- 6 boneless skinless chicken thighs (about 1 1/4 lb.)
- Vegetable or peanut oil, for frying
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- Kosher salt (to taste)
For the Sandwiches:
- 1/2 tablespoon vegetable or peanut oil
- 6 large eggs
- Kosher salt and freshly ground black pepper (to taste)
- 12 cooked waffles
How to Make Chicken and Waffles Sandwich
Prep:
- In a small saucepan over medium heat, combine the honey and habaneros. Bring to a low simmer, then lower the heat and cook for 1 hour, stirring occasionally. Strain the honey into an airtight container. (Store in the fridge for up to 1 month.)
- In a small bowl, whisk together all the spice mix ingredients until thoroughly combined.
Marinate the Chicken:
- In a large bowl, whisk the buttermilk and 2 1/2 tablespoons of the spice mix. Add the chicken thighs and ensure they’re evenly coated. Cover the bowl and let marinate for at least 2 hours (up to 24 hours for maximum flavor).
Fry the Chicken:
- Heat 3/4-inch oil in a cast-iron skillet to 350°F. In a shallow bowl, whisk together the flour, cornstarch, and 2 tablespoons of the spice mix.
- Right before frying, mix a few spoonfuls of the marinade into the dry flour mixture with your hands. This creates those crispy bits in the batter. Coat each chicken thigh thoroughly in the seasoned flour.
- Fry the chicken in batches for 4-5 minutes, or until golden brown and cooked through (165°F internal temp). Place cooked chicken on a wire rack and immediately sprinkle with salt and a pinch of spice mix.
Assemble the Sandwiches:
- Heat oil in a large skillet over medium heat. Crack eggs into the skillet and season with salt and pepper. Cook until whites are set but yolks remain runny, about 2 minutes.
- Place one fried chicken thigh on a waffle, top with a fried egg, and add another waffle on top. Repeat with remaining ingredients. Drizzle each sandwich liberally with hot honey before serving.
My Chef Tips for the Best Chicken and Waffles Sandwich
- Double the hot honey: Store extra hot honey for other dishes. It’s amazing on roasted veggies or pizza.
- Make-ahead waffles: Prep waffles the night before, then reheat in a toaster or oven. Crisp edges make the sandwich even better.
- Spice level control: Want less heat? Sub jalapeños for habaneros in the hot honey.
- Crispy chicken pro tip: Don’t overcrowd the pan when frying. It ensures even cooking and keeps oil at the correct temperature.
- Serving a crowd? Keep everything warm in the oven at 200°F until ready to assemble.
Chicken and Waffles Sandwich FAQs
What type of chicken works best for this recipe?
Boneless, skinless chicken thighs are ideal because they stay tender and moist, even after frying.
Can I make this easy chicken and waffle sandwich recipe healthier?
Yes! Use an air fryer for the chicken and swap out the waffles for whole-grain or gluten-free options.
How do I store leftovers?
Store each component separately. Keep chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness.
What’s the best way to reheat the chicken?
Reheat fried chicken in a 350°F oven for 10-15 minutes to restore its crunchy coating.
Can I use pre-made waffles?
Absolutely! Frozen waffles or fresh ones from your local bakery work in a pinch for this spicy fried chicken waffle sandwich.
Ready to Make This Chicken and Waffles Sandwich?
With its perfect balance of crispy, tender, sweet, and spicy, this chicken and waffles sandwich is a recipe you’ll come back to again and again. Whether you whip it up for weekend brunch or treat yourself on a weeknight, trust me—your taste buds will thank you.
What do you think of this recipe? Will you serve it with extra hot honey or experiment with different waffle styles? I’d love to hear your take—drop a comment below and let me know!
Chicken and Waffles Sandwich
Ingredients
- 1 cup honey
- 3 tablespoons habaneros, deseeded and roughly chopped
- 2 tablespoons paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups buttermilk
- 6 pieces boneless skinless chicken thighs (about 1 1/4 lb.)
- Vegetable or peanut oil for frying
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- Kosher salt (to taste)
- 1/2 tablespoon vegetable or peanut oil
- 6 large eggs
- Kosher salt and freshly ground black pepper (to taste)
- 12 cooked waffles
Instructions
- In a small saucepan over medium heat, combine the honey and habaneros. Bring to a low simmer, then lower the heat and cook for 1 hour, stirring occasionally. Strain the honey into an airtight container. (Store in the fridge for up to 1 month.)
- In a small bowl, whisk together all the spice mix ingredients until thoroughly combined.
- In a large bowl, whisk the buttermilk and 2 1/2 tablespoons of the spice mix. Add the chicken thighs and ensure they’re evenly coated. Cover the bowl and let marinate for at least 2 hours (up to 24 hours for maximum flavor).
- Heat 3/4-inch oil in a cast-iron skillet to 350°F. In a shallow bowl, whisk together the flour, cornstarch, and 2 tablespoons of the spice mix.
- Right before frying, mix a few spoonfuls of the marinade into the dry flour mixture with your hands. This creates those crispy bits in the batter. Coat each chicken thigh thoroughly in the seasoned flour.
- Fry the chicken in batches for 4-5 minutes, or until golden brown and cooked through (165°F internal temp). Place cooked chicken on a wire rack and immediately sprinkle with salt and a pinch of spice mix.
- Heat oil in a large skillet over medium heat. Crack eggs into the skillet and season with salt and pepper. Cook until whites are set but yolks remain runny, about 2 minutes.
- Place one fried chicken thigh on a waffle, top with a fried egg, and add another waffle on top. Repeat with remaining ingredients. Drizzle each sandwich liberally with hot honey before serving.
