Breakfast & Brunch
Mastering Chili's signature chicken and waffles at home delivers that perfect balance of crispy fried chicken and fluffy waffles—just like the restaurant, but with a home-cooked touch.
The secret lies in a double-fry technique for the chicken and a waffle batter that stays light yet sturdy enough to hold up to syrup and toppings.
I developed this recipe after years of perfecting fried chicken at The Smoky Pig, and trust me, it's the one dish that always gets rave reviews.
This recipe breaks down into two key components: the buttermilk-marinated chicken and the classic waffle batter. The chicken gets a crispy, golden crust from a light cornmeal batter, while the waffles stay tender and slightly crisp at the edges—ideal for soaking up maple syrup or hot sauce.
The beauty of this dish is in the contrast: sweet waffles meet savory, spiced chicken, creating a harmony that's impossible to resist.
What you'll end up with is a plate that looks and tastes like it came straight from a Southern brunch spot—crispy, juicy chicken with a perfectly golden waffle underneath. The chicken stays tender inside while maintaining that satisfying crunch, and the waffles hold their shape without turning soggy.
This is comfort food at its finest, elevated by restaurant-quality techniques you can replicate at home.
Serve with warm maple syrup, a drizzle of hot sauce, and a sprinkle of powdered sugar for that classic touch. The possibilities for sides are endless, but the star of the show is always this perfect pairing. Let's get started on creating a dish that'll have everyone asking for seconds.
Ingredients for chili's chicken and waffles
Double-fry chicken and fluffy waffles—just 18 ingredients for a restaurant-worthy brunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 2 lbs | Pounded to 1/4-inch thickness |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 ½ cups | For chicken batter |
| Yellow Cornmeal 🌽 | ½ cup | Fine grind preferred |
| Baking Powder 🍞 | 1 tbsp | Aluminum-free for best results |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Paprika 🌶️ | ½ tsp | Smoked for extra depth |
| Garlic Powder 🧄 | ½ tsp | Freshly ground if possible |
| Vegetable Oil 🫒 | 3 cups | High smoke point for frying |
| All-Purpose Flour 🌾 | 2 cups | For waffle batter |
| Granulated Sugar 🍚 | ¼ cup | White sugar preferred |
| Baking Powder 🍞 | 2 tsp | Aluminum-free for best results |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Buttermilk 🥛 | 1 cup | For waffle batter |
| Pure Maple Syrup 🍯 | ½ cup | For serving |
| Powdered Sugar 🍚 | ¼ cup | For dusting waffles |
The chicken breasts are the star, so pick plump, uniform pieces—they cook faster and more evenly. Kroger or Whole Foods usually have good quality, but any grocery store works. Pounding them to 1/4-inch thickness ensures they cook through without drying out. I like to marinate them in buttermilk overnight (the good stuff, not the low-fat kind), but even 2 hours makes a difference. The cornmeal gives that perfect crunch—Bob's Red Mill is my go-to brand, but any fine grind works. Smoked paprika adds depth without overpowering, and the double-fry is non-negotiable for that crispy texture.
No buttermilk? Substitute milk plus 1 tbsp vinegar or lemon juice, but let it sit for 10 minutes. Short on cornmeal? All-purpose flour works in a pinch, but the texture won't be quite as crispy. For the waffles, I use King Arthur flour if I'm feeling fancy, but regular all-purpose does the job. The baking powder needs to be fresh—if it's more than 6 months old, the waffles might not rise right. The syrup and powdered sugar are just for serving, but trust me, they make all the difference. Trader Joe's has great maple syrup for a good price, and powdered sugar keeps forever, so stock up.
The chicken stays crispy for about 30 minutes after frying, so keep it warm in a 200°F oven on a rack. Waffles reheat best in a 350°F oven for 5 minutes—they'll crisp up again. Store leftover chicken in the fridge for 3 days (re-fry before serving) and waffles in an airtight container for 2 days. Freeze waffles for 3 months—they're perfect for quick breakfasts. The batter can be made ahead and refrigerated overnight, but let it sit at room temp for 10 minutes before cooking for best results.
Why You'll Love This Recipe
- No-Fuss Marination: I swear by the buttermilk soak—just toss in the chicken breasts, let them sit for 30 minutes, and walk away. No fancy rubs, no last-minute prep; the acid tenderizes while you make coffee or fold laundry.
- Crispy-Creamy Magic: That cornmeal crust? Chef’s kiss. The buttermilk keeps it juicy inside while the cornmeal delivers a golden, crunchy shell—like biting into a warm hug. Honestly, the first time I made this, I nearly licked the plate.
- Weeknight to Brunch: Serve it for lazy Sundays or midnight cravings—no judgment. The waffles freeze perfectly for quick reheats, and the chicken reheats like a dream. (Yes, even on a Tuesday night when you’re too tired to care.)
- Budget Breakfast Win: Chicken thighs would be fancier, but breasts keep this affordable without sacrificing flavor. A single batch stretches to leftovers, and the ingredients? Most are pantry staples. My college-fund money thanks me.
Step-by-step instructions for crispy chicken and waffles
Here's how to make the perfect balance of crispy fried chicken and golden waffles.
Prepare the Chicken Batter and Fry
In a large bowl, whisk together the 1.5 cups buttermilk, 1.5 cups all-purpose flour, 0.5 cup yellow cornmeal, 1 tbsp baking powder, 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp paprika, and 0.5 tsp garlic powder until smooth. The batter should be thick but pourable—like heavy cream. Let it rest for 10 minutes while you prep the chicken.
Pound the 2 lbs boneless, skinless chicken breasts to ¼-inch thickness between two sheets of plastic wrap. This ensures even cooking. Dip each piece into the batter, letting any excess drip off, then carefully lower into 3 cups vegetable oil heated to 350°F in a deep fryer or heavy pot. Fry for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on a wire rack to keep crispy.
Make the Waffle Batter
In a separate large bowl, whisk together 2 cups all-purpose flour, 0.25 cup granulated sugar, 2 tsp baking powder, and 0.5 tsp salt. In another bowl, beat the 2 whole large eggs, then stir in 1 cup buttermilk until just combined. Pour the wet ingredients into the dry and mix gently until just combined—don't overmix. Fold in any remaining batter from the chicken bowl for extra flavor.
Preheat your waffle iron to medium-high heat. Lightly grease with oil if needed. Pour ½ cup batter onto the center of the iron, spreading evenly to the edges. Cook until golden brown and crispy, about 3-4 minutes. Keep warm in a 200°F oven while you finish the rest.
Assemble and Serve
Place a waffle on each plate and top with 2-3 chicken pieces. Drizzle with 0.5 cup pure maple syrup and dust generously with 0.25 cup powdered sugar. The contrast of crispy chicken and fluffy waffles with that sweet-savory balance is what makes this dish unforgettable.
Serve immediately while everything is warm and crispy. The waffles should be golden with crispy edges, and the chicken should stay crispy even when stacked. Enjoy with extra syrup on the side if you're feeling indulgent!
Pro Tips For Making Chili'S Chicken And Waffles
- BRINE THE CHICKEN: Toss those chicken breasts in buttermilk and a pinch of salt (about 1 tsp per cup) for at least 20 minutes before coating. I learned this the hard way—dry, bland chicken ruins everything, and this step guarantees juicy, tender bites that hold up to frying. No soaking overnight? Fine, but don’t skip this short prep.
- MIX DRY INGREDIENTS FIRST: Whisk the flour, cornmeal, baking powder, and spices before adding buttermilk to the chicken—this keeps the coating light and crispy. I used to dump everything in at once, and the batter always turned gummy. A quick 30-second mix with a fork makes all the difference.
- FRIED IN BATCHES: Crowd the pan, and your chicken turns soggy. Fry 2-3 pieces at a time in about ½ inch of oil at 350°F, and don’t move them until the edges set (about 2 minutes). I know, I know—it’s tempting to flip early, but patience here means a golden, shatterable crust.
- WAFFLE IRON TEMPERATURE: Preheat that iron until it’s smoking hot—at least 375°F—before adding batter. Cold irons make gummy waffles, and nobody wants that. Test with a drop of water: if it sizzles violently, you’re ready. (Yes, even if you’re impatient like me.)
Dietary considerations for these flavors
Gluten-Free Adaptation
Swap the all-purpose flour in both batters for a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur Measure for Measure. Use ½ cup cornstarch instead of cornmeal in the chicken batter for crispiness.
The waffle batter needs an extra ½ tsp xanthan gum to mimic gluten's structure. I've tested this version with my gluten-sensitive guests, and it holds up beautifully—just let the batter rest 15 minutes longer to hydrate properly. 💪
Dairy-Free Options
For the chicken batter, replace buttermilk with unsweetened almond milk plus 1 tbsp apple cider vinegar (let sit 10 minutes). Use dairy-free butter (like Miyoko's) in the waffle batter and swap regular buttermilk for unsweetened coconut milk with 1 tbsp vinegar.
The texture stays light if you don't overmix—just fold gently. I serve this version with extra hot sauce to balance any slight coconut flavor. 🥛
Lower-Carb Version
Cut 1 cup flour from both batters and replace with ½ cup almond flour (finely ground). Use 2 tbsp psyllium husk powder in the waffle batter to bind without gluten.
The chicken batter gets ¼ cup nutritional yeast for a cheesy note. These waffles are denser but still crispy—perfect with sugar-free maple syrup (Lakanto brand works great). 🌿
Allergen-Friendly Tips
For nut allergies, use sunflower seed flour instead of almond flour in the lower-carb version. Always check labels on baking powder—some contain wheat. I keep a separate waffle iron for allergen-friendly cooking to avoid cross-contamination.
The key is patience: let batters rest 20 minutes longer when using alternative flours to ensure proper texture. ✨
Protein Boost
Add ¼ cup vital wheat gluten to the chicken batter for extra protein (or ¼ cup gluten-free protein powder for GF versions). Stir in 2 tbsp nutritional yeast to both batters for a cheesy depth.
These boosted versions keep me full for hours—ideal for brunch or dinner. I've tested this with 18g protein per serving in the chicken alone. 💪
Kid-Friendly Adjustments
Reduce the smoked paprika to ¼ tsp in the chicken batter and skip the garlic powder. Use ½ cup chocolate chips in the waffle batter for a fun twist.
Kids love assembling their own plates with extra syrup and sprinkles. I've made this version for family gatherings—it's always a hit with the little ones! 🧒
Nutrition facts
Frequently asked questions
Why does the recipe call for double-frying the chicken?
The double-fry creates an extra-crispy crust while keeping the chicken juicy inside. First fry at 325°F for 3 minutes per side, then increase heat to 375°F for 2 minutes per side. This technique mimics restaurant-style crispiness while preventing soggy centers.
Can I make the waffles ahead of time?
Yes! Waffles reheat beautifully in a 350°F oven for 5-7 minutes—they'll crisp up again. Store in an airtight container for 2 days or freeze for 3 months. For best texture, reheat until golden before serving.
What's the best way to keep the chicken crispy?
Keep fried chicken warm in a 200°F oven on a wire rack (not a plate) to prevent steam from making it soggy. For serving, place waffles on plates first, then top with chicken to maintain crispness.
Can I use thighs instead of breasts?
Chicken thighs stay juicier and more flavorful. Increase frying time to 5-6 minutes per side (they're thicker) and check for 165°F internal temp. The skin adds extra crunch—leave it on for maximum texture.
How do I prevent the waffles from getting soggy?
Don't overmix the batter and avoid overfilling the waffle iron. Cook until golden brown with crisp edges, then serve immediately. For extra insurance, dust with powdered sugar right after cooking to create a moisture barrier.