Breakfast & Brunch
This Chili's-style chicken and waffles recipe delivers the perfect marriage of crispy fried chicken and fluffy waffles—just like the restaurant, but better. Growing up in small-town Georgia, I learned that Southern comfort food thrives on bold flavors and textures, and this dish embodies that tradition with modern precision.
The secret lies in a juicy buttermilk-brined chicken that stays tender while achieving that golden, shatteringly crisp crust.
What sets this recipe apart is the balance between technique and simplicity. You'll start with a foolproof buttermilk brine for the chicken, followed by a light, airy batter that ensures maximum crunch without heaviness.
Meanwhile, the waffles get their signature crisp edges and tender centers from a precise baking method—no special equipment required. This isn't just breakfast; it's a restaurant-quality experience you can recreate at home.
The magic happens when you plate them together: warm, golden waffles topped with juicy fried chicken, drizzled with warm maple syrup and a touch of hot sauce for that perfect sweet-spicy kick.
The contrast of textures—crispy, tender, and gooey—makes every bite unforgettable. Whether you're serving brunch or a late-night indulgence, this dish delivers Southern soul with a modern twist.
For those looking to adapt, I've included options for air-frying the chicken or making gluten-free waffles without sacrificing flavor. The key is maintaining that crispy texture and juicy interior, no matter how you cook it. Let's get started—your taste buds will thank you.
Ingredients for chili's chicken and waffles
Just 15 ingredients transform into restaurant-quality Southern comfort food.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 2 lb | Pounded to even 1/4-inch thickness |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light batter |
| Cornstarch 🌽 | ½ cup | For extra crispiness |
| Baking Powder 🍞 | 1 tbsp | Aluminum-free preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| White Vinegar 🍶 | 1 tbsp | For tenderizing |
| Vegetable Oil 🫒 | 4 cups | High smoke point |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Maple Syrup 🍁 | ¼ cup | Grade A for best flavor |
| Hot Sauce 🔥 | 2 tbsp | Crystal or similar |
| Unsalted Butter 🧈 | ½ cup | Melted for waffle batter |
| Granulated Sugar 🍚 | ¼ cup | For waffle sweetness |
| Vanilla Extract 🌸 | 1 tsp | Pure extract preferred |
The chicken starts with buttermilk and vinegar—this combo tenderizes while keeping the meat juicy. Trader Joe's sells pre-mixed buttermilk if you're in a rush, but homemade (milk + vinegar) works better. For the flour blend, King Arthur all-purpose is my go-to—it handles both frying and baking beautifully. The secret to crispy chicken? Cornstarch in the batter—it creates that shatteringly crunchy crust without heaviness. Pound the chicken to even thickness (about 1/4-inch) so it cooks uniformly. If you're short on time, Costco rotisserie chicken can be breaded and fried for a shortcut version.
No buttermilk? Milk plus 1 tbsp vinegar does the trick. Running out of cornstarch? Arrowroot powder at the same amount works just as well. For the waffles, gluten-free 1:1 flour replaces regular flour if needed—just add 1/4 tsp xanthan gum. The maple syrup should be Grade A for that rich, golden hue. No hot sauce? Sriracha or Tabasco both work, but Crystal's got that signature tang. Pro tip: Double the batter recipe—waffles reheat beautifully in a toaster or air fryer for late-night cravings.
This dish reheats like a dream—toaster for waffles, air fryer at 350°F for 3 minutes for chicken. Store components separately: chicken in fridge for 3 days, waffle batter up to 2 days. For make-ahead magic, fry the chicken ahead and freeze it—reheat straight from frozen in the air fryer. The waffles? Freeze between parchment paper and toast straight from frozen. Syrup and hot sauce keep indefinitely, so stock up. The whole dish comes together in under an hour—perfect for weekend brunch or a late-night indulgence.
Why You'll Love This Recipe
- One-Bowl Wonder: I swear by this trick—just toss the chicken in buttermilk and flour, then let the cornstarch and baking powder work their magic while you mix up the waffle batter. No separate bowls, no cross-contamination, just one pan, one spatula, and zero stress.
- Crispy-Creamy Magic: That buttermilk marinade turns the chicken into something ridiculously tender, while the flour-cornstarch crust locks in the perfect crunch. Honestly, the contrast with the fluffy waffle is like a hug for your taste buds—salty, sweet, and downright addictive.
- Weeknight Hero: Between us, this is my go-to when I need to feed the family fast. Double the waffle batter, fry up extra chicken, and you’ve got breakfast-for-dinner and leftovers for lunch. My kids grab the leftovers cold—yes, really—and still beg for more.
- Budget Breakfast: Skinless chicken breasts and pantry staples? This is the kind of meal that won’t break the bank. I’ll be real: the first time I made it, I spent $12 total and fed five people. Plus, the waffles freeze like a dream, so you’re always covered.
Step-by-step instructions for Chili's chicken and waffles recipe
Here's how to achieve that perfect balance of crispy fried chicken and golden waffles—every bite delivers.
Prepare the Juicy Fried Chicken
Begin by pounding the 2 lb boneless, skinless chicken breasts to an even ¼-inch thickness between two sheets of plastic wrap. This ensures even cooking and maximum crispiness. Place the pounded chicken in a bowl and add the 1.5 cups buttermilk, 1 tbsp white vinegar, 1.5 tsp salt, and 1 tsp black pepper. Stir gently to coat the chicken evenly, then let it marinate in the refrigerator for at least 2 hours—this tenderizes the meat and creates the perfect crispy crust.
After marinating, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. This step is crucial—it prevents cold spots that can lead to uneven cooking. Meanwhile, in a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup cornstarch, and 1 tbsp baking powder. This combination gives you that signature crispy, airy coating. Sift the dry ingredients to remove any lumps, ensuring a light, even batter.
Fry the Chicken to Golden Perfection
Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer to monitor the temperature carefully. The oil should be hot enough to sizzle gently when you add the chicken. Working in batches to avoid overcrowding, dredge each piece of chicken in the flour mixture, pressing gently to adhere the coating. Let any excess batter fall off before carefully sliding the chicken into the hot oil.
Fry the chicken for 4-5 minutes per side until it reaches an internal temperature of 165°F and the exterior is a deep golden brown. The key here is patience—don't rush the frying process. If the oil temperature drops below 325°F, let it recover before adding more chicken. Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil and keep it crispy. Tent loosely with foil to maintain warmth while you prepare the waffles.
Make the Sweet Waffle Batter
In a large bowl, whisk together the 2 whole large eggs, 0.25 cup pure maple syrup, 0.25 cup granulated sugar, 1 tsp vanilla extract, and 2 tbsp hot sauce until well combined. The hot sauce adds a subtle kick that balances the sweetness perfectly. In a separate bowl, melt the 0.5 cup unsalted butter and let it cool slightly. Gradually whisk the melted butter into the egg mixture until fully incorporated.
Gently fold in the 1.5 cups all-purpose flour and 0.5 cup cornstarch until just combined—avoid overmixing to keep the waffles light and fluffy. The batter should be thick but pourable. Let it rest for 10 minutes at room temperature before cooking. This resting time allows the gluten to relax, resulting in a tender, crispy waffle texture. Preheat your waffle iron to medium-high heat and lightly grease it with vegetable oil or butter to prevent sticking.
Cook the Waffles to Crispy Golden Bites
Pour ½ cup of the waffle batter onto the preheated waffle iron, spreading it evenly to the edges. Close the lid and cook for 3-4 minutes, or until the waffles are deep golden brown and crispy. You'll know they're ready when the edges pull away from the iron slightly and the surface has a beautiful grid pattern. Repeat with the remaining batter, keeping the cooked waffles warm in a 200°F oven while you finish the batch.
For the ultimate presentation, cut the waffles into squares or leave them whole, depending on your preference. Serve the crispy fried chicken alongside the warm waffles, drizzled with extra maple syrup and a sprinkle of hot sauce if desired. The contrast of the savory, crispy chicken with the sweet, fluffy waffles is what makes this dish so irresistible—each bite delivers that perfect balance of textures and flavors.
Pro Tips For Making Chili'S Chicken And Waffles
- CRISP THE CHICKEN: Use a wire rack over a baking sheet for frying—this lets hot oil circulate under the chicken instead of pooling. I learned this the hard way after flipping soggy cutlets that spent too much time soaking in their own rendered fat.
- BRINE THE BUTTERMILK: Mix the buttermilk with 1 teaspoon of salt and let the chicken soak for at least 4 hours (or overnight). The salt breaks down proteins faster, giving you a thicker, more stable batter that won’t slide off the chicken like a sad pancake.
- SIFT THE DRY MIX: Combine flour, cornstarch, and baking powder in a sieve, then shake over the buttermilk to avoid lumps. I used to just dump everything in and ended up with a batter that clumped like wet cement.
- TEST THE OIL TEMP: Drop a pinch of flour into the oil—it should sizzle and float to the surface within 3 seconds. Too hot? It’ll burn the outside before the inside cooks. Too cool? You’re left with greasy, uncrispy disappointment. (Yes, I’ve done both.)
Essential equipment for this dish
Deep Fryer Essentials
For that signature crispy chicken crust, a deep fryer is my go-to tool—it maintains consistent 350°F oil temperature better than a stovetop pot. I swear by the Ninja Foodi 6-Quart Deep Fryer ($80) because it has precise temperature controls and a built-in basket that prevents overcrowding.
If you're frying on the stovetop, a Dutch oven like the Lodge 5.5-Quart ($50) works perfectly, but use a thermometer (like Thermoworks Smoke) to monitor oil temp—it’s non-negotiable for crispiness. 🔥
Waffle Iron Must-Haves
A high-quality waffle iron makes all the difference—look for one with non-stick, cast-iron plates for even cooking and crisp edges. My top pick is the Cuisinart Griddler ($60), which heats up fast and gives those golden-brown grids. For a budget-friendly option, the Hamilton Beach 26025 ($30) delivers solid results.
Always preheat your iron for 5 minutes before cooking, and lightly grease it with butter or oil to prevent sticking. Pro tip: Use a waffle iron with adjustable thickness settings if you want to experiment with thinner or thicker waffles. ✨
Breading Station Setup
Creating the perfect breading station keeps your workflow smooth and prevents messy batters. Use a large, shallow dish (like a 9x13-inch baking pan) for the flour mixture and a separate bowl for the buttermilk marinade.
I like to set up a two-bowl station: one for the wet ingredients (buttermilk, eggs, etc.) and one for the dry batter. A fine-mesh sieve (like the OXO Good Grips) helps sift the flour and cornstarch for a light, airy coating.
Keep a paper towel nearby to blot excess oil from fried chicken before serving. 💡
Oil Temperature Tools
Never guess your oil temperature—precision is key for crispy, not greasy, chicken. Invest in a digital thermometer like the Thermoworks Smoke ($30) or the Taylor Precision Kitchens ($25). These tools give you instant, accurate readings so you can maintain 350°F consistently.
If you’re frying in batches, keep a small pot of oil on standby to reheat between batches. I also recommend a slotted spatula (like the OXO Good Grips) to lift chicken without breaking the coating. 🌡️
Make-Ahead Storage
Prep ahead with the right storage tools. Use airtight containers (like Rubbermaid Brilliance) to store fried chicken in the fridge for up to 3 days—keep it separate from other foods to avoid absorbing odors.
For waffles, store the batter in a sealed container in the fridge for up to 2 days (stir before using). When reheating, I love the Ninja Foodi Air Fryer ($100) to crisp up waffles in 3 minutes at 350°F or revive chicken in 5 minutes.
Label everything with masking tape and a marker to track freshness. ❄️
Serving Presentation
Elevate your plating with a few simple tools. A large serving platter (like the Le Creuset Stoneware) keeps everything warm and looks restaurant-worthy. For drizzling syrup and hot sauce, use small squeeze bottles (like IKEA’s 365+ line) for clean, controlled lines.
A tongs set (like OXO Good Grips) makes it easy to serve crispy chicken without squishing the waffles. For extra flair, add fresh berries or whipped cream—just keep it simple to let the flavors shine. 🍽️
Nutrition facts
Frequently asked questions
Can I make this recipe with chicken thighs instead of breasts?
Chicken thighs work beautifully—they stay juicier and have more flavor. For best results, use 2 lb bone-in, skin-on thighs (about 4 pieces) and skip pounding. The skin adds extra crispiness, but remove it before frying if you prefer. Adjust cooking time to 6-7 minutes per side since thighs cook slower than breasts.
How do I keep the waffles crispy when serving?
Freshly made waffles stay crispy for about 15-20 minutes at room temperature. To reheat, place them in a 350°F oven for 3-4 minutes or use an air fryer for 2 minutes. For extra crunch, sprinkle powdered sugar on top right after cooking—it adds a textural contrast. Serve immediately with warm syrup to maintain that restaurant-style experience.
Can I make this gluten-free or dairy-free?
Yes! For gluten-free waffles, replace all-purpose flour with a 1:1 gluten-free blend (like Bob's Red Mill) plus ¼ tsp xanthan gum. For dairy-free, use unsweetened almond milk + 1 tbsp vinegar instead of buttermilk, and coconut oil instead of butter. The chicken batter can use a gluten-free flour mix, but the texture may be slightly less crisp.
Why did my chicken turn out greasy instead of crispy?
Greasy chicken usually means the oil wasn't hot enough. Always maintain 350°F using a thermometer—never guess! Another common mistake is overcrowding the fryer, which lowers the oil temperature. Fry in small batches (2-3 pieces at a time) and let the oil recover between batches. Also, blot excess oil on paper towels before serving.
What's the best way to store leftovers?
Store fried chicken in an airtight container for up to 3 days in the fridge. Reheat in a 375°F oven for 10 minutes or air fryer for 5 minutes to restore crispiness. Waffle batter keeps for 2 days in the fridge—stir well before using. For longer storage, freeze batter in ice cube trays and cook straight from frozen.