fried chicken and waffles
Fried chicken and waffles is known as a southern classic, but its roots trace back to Harlem, New York, where the combo was popularized at the Wells Supper Club for jazz musicians showing up after hours; too late for dinner, too early for breakfast. This version leans fully into the sweet/heat contrast with Tabasco honey and whipped honeycomb butter that melts straight into the waffle. A side of chili-salted watermelon keeps everything bright and balanced, so the whole plate hits rich, crispy, spicy, and refreshing all at once.
How to make fried chicken and waffles?
In a large bowl, whisk together buttermilk, pickle juice, 1 tbsp Tabasco, and 1 1/2 tbsp salt. Submerge chicken thighs in the buttermilk brine, cover, and refrigerate for 8 hours. Meanwhile make the honeycomb candy. Line 8x8” baking dish with parchment paper and set aside. In a medium pot whisk together sugar, corn syrup, and water. Boil over medium heat until the temperature reaches 300f, then remove from heat and quickly stir in baking soda. Do not over stir. Then pour it in the prepared baking dish and let cool for at least an hour. To make the waffle batter, whisk together 2 cups of flour, baking powder, 1/4 tsp salt and cinnamon. In a separate bowl, whisk together milk, cream, eggs, vanilla, brown sugar, and melted butter. Add the dry ingredients in and whisk until smooth. Cover and set aside. In a small bowl whisk together honey and 2 tbsp Tabasco. Set aside. Then in a food processor, blend together the room temperature butter and about 1 cup of honeycomb candy. Place the honeycomb butter in a small container and set aside. In a medium bowl, whisk together 2 cups of flour, 1 1/2 tsp salt, paprika, onion powder, garlic powder, and cornstarch. Coat the brined chicken thighs and set aside for 20 minutes. Meanwhile fill a large pot halfway with oil. Heat the oil over medium heat until it reaches 350f. Coat the thighs one more time in the flour mixture. Working with 2 thighs at a time, deep fry them for about 12-15 minutes until the internal temperature reaches 165f. After frying let the chicken rest on a wire rack. Make the waffles using a standard waffle iron. Then cut watermelon into wedges and season to taste with chili powder and salt. Plate the fried chicken, waffle, and watermelon. Put a dollop of honeycomb butter on top of the hot waffle and serve with Tabasco honey.
This recipe makes more honeycomb candy than needed for the recipe. It’s divine eaten as is or by broken into pieces and coating them with milk chocolate. If you don’t want the extra candy only use 1/4 of the ingredients for that step!
Tips
The honeycomb candy will foam once the baking soda gets mixed in. Quickly stir to mix but do not over stir or too many air bubbles will get knocked down and the candy will turn flat.
When frying the chicken periodically check the oil temperature.
This recipe makes more honeycomb candy than needed for the recipe. It’s delicious eaten as is or by broken into pieces and coating them with milk chocolate. If you don’t want the extra candy only use 1/4 of the ingredients for that step!
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