Brown Sugar Chicken and Waffles

Craving the ultimate comfort food mash-up? Our brown sugar chicken and waffles recipe takes this classic duo to new heights of deliciousness.

Forget ordinary fried chicken. We’ve perfected a brown sugar-infused batter that creates a sweet-and-savory crust that’s impossibly crispy and utterly irresistible. Pair that with our fluffy, golden waffles, and you’ve got a combination that’s nothing short of magic on a plate.

Don’t be intimidated by the idea of homemade fried chicken. Our simple recipe makes sure you’ll achieve that perfect crunch every time, while our waffle recipe produces light, airy results that are the ideal base for your crispy chicken.

Whether you’re whipping up a decadent weekend brunch or satisfying a comfort food craving, this brown sugar chicken and waffles recipe is guaranteed to impress. Get ready to experience a flavor explosion that’ll make your taste buds dance

Ingredients for brown sugar fried chicken and waffles

For the Chicken:

1 chicken, broken down into 8 pieces
1 cup buttermilk
1 tbsp Tabasco sauce
1 tsp white vinegar
Salt and pepper to taste
1-2 cups flour
2 tbsp brown sugar
1 tsp chili powder
1/2 tsp cayenne pepper
Oil for frying

For the Waffles:

Substitutions

Gluten-Free Flour: Replace all-purpose flour with a gluten-free blend to accommodate dietary restrictions.
Dairy-Free Buttermilk: Use almond milk mixed with lemon juice as a substitute for traditional buttermilk.

How to Make Brown Sugar Chicken and Waffles

Marinate the Chicken: In a bowl, whisk buttermilk, Tabasco, and vinegar. Place chicken in a resealable bag, pour over the marinade, and refrigerate for 4 to 8 hours.
Prepare the Waffles: Follow your favorite Buttermilk Waffles recipe and keep them warm in a 300°F oven.
Prepare for Frying: Heat oil in a large Dutch Oven. Mix flour with salt and pepper in a shallow dish. Combine brown sugar, chili powder, and cayenne in another bowl.
Dredge and Fry Chicken: Remove chicken from marinade, dredge in flour, and fry until golden and cooked through about 15 minutes. Drain on a wire rack.
Coat with Brown Sugar Mixture: Toss hot chicken in the brown sugar mixture, then return to the rack to set.
Serve: Place crispy chicken on warm buttermilk waffles, drizzle with syrup if desired, and serve immediately.

Girl Carnivore Chicken and Waffles Recipe Tips

Ensure your frying oil is at the correct temperature (350°F) to prevent the chicken from absorbing too much oil and becoming greasy. Use a candy or oil thermometer for the most accurate results.
Coat the chicken with the brown sugar mixture while it’s still hot to help the sugar adhere and create a more robust flavor profile. We used a paper bag to shake the brown sugar over the chicken for easy clean up.

Brown Sugar Chicken and Waffles | Kita Roberts GirlCarnivore.com

How to Serve Brown Sugar Chicken and Waffles

Serve this decadent dish as a brunch highlight or a satisfying dinner. It pairs wonderfully with maple syrup or your favorite hot sauce for an extra kick.

A side of coleslaw, fried green tomatoes, or a light green salad can balance the richness of the meal.

How to Store and Reheat Brown Sugar Chicken and Waffles

Store leftover chicken and waffles separately in the refrigerator for up to three days.

To reheat: Preheat an oven to 350 degrees F and arrange chicken on a foil-lined baking sheet. Reheat the chicken in the oven until crispy again, about 10 minutes. Waffles can be toasted for best results.

More breakfast recipe ideas

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Whip up irresistible brown sugar chicken and waffles, featuring crispy fried chicken with a sweet-savory glaze atop fluffy, golden waffles. This recipe guides you through creating perfectly seasoned chicken and light, airy waffles.

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Marinate the Chicken

Whisk the buttermilk, Tabasco, and vinegar together.
Place chicken in a resealable bag and pour the buttermilk over top.
Allow to marinate 4 to 8 hours in fridge.

Fry the chicken

Prep your waffles and keep them warm in an over set to 300 degrees F.
Heat the oil in a large Dutch Oven.
Arrange the flour in a shallow dish and whisk in a little salt and pepper.
Arrange a baking sheet with a grate set in the middle for drying.
Whisk the brown sugar, chili powder, and cayenne in a small bowl and set aside.
Remove each piece of chicken from the buttermilk and allow the excess to drain off.
Dredge in the flour and make sure to coat all sides.
Carefully place a few pieces as a time in the fry for about 15 minutes, until cooked through and golden.
Carefully remove chicken to the wire rack for a moment
Using tongs, toss in the bowl with the brown sugar mix to coat.
Place back on the rack to dry.
Repeat as needed for each piece.
Serve over the buttermilk waffles with a little syrup on the side.