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Chicken and waffle breakfast sandwiches bring together the best comfort foods into one bite layered with crispy chicken, fluffy waffles, gooey egg yolk, and a spicy hot honey drizzle. If you want a satisfying brunch dish that feels indulgent but completely doable at home, this is it.
I made this the first time for a slow Saturday breakfast and ended up serving it for dinner that night too. My family insists it is the ultimate treat meal whenever we need something special.
Ingredients
- Honey: adds natural sweetness and sticky texture for the spicy hot honey choose a good quality local honey for the best flavor
- Fresh habaneros: bring fiery heat to the honey deseed them if you want slightly less spice
- Paprika: gives the spice mix its deep smoky profile go for smoked paprika for extra complexity
- Freshly ground black pepper: makes the chicken and eggs more aromatic and bold
- Garlic powder and onion powder: offer savory background notes supermarket powders work fine but fresher the better
- Dried oregano and celery salt: enhance the overall flavor balance seek out fragrant dried herbs for an added touch
- Cayenne: offers extra kick use more if you crave extra heat
- Buttermilk: tenderizes the chicken and lets the spices infuse throughout always shake or stir before measuring to keep it creamy
- Boneless skinless chicken thighs: stay moist and flavorful pick thighs over breasts for juicier results
- All purpose flour and cornstarch: create a crispy outer crust
- Vegetable or peanut oil: will take high heat and fry the chicken perfectly opt for peanut oil if you love a richer taste
- Large eggs: add a runny yolk layer to each sandwich use fresh eggs for the best texture
- Kosher salt and freshly ground black pepper: season each layer
- Cooked waffles: provide the base and top choose your favorite homemade recipe or any high quality frozen waffle
Step-by-Step Instructions
- Make the Hot Honey:
- Combine honey and habaneros in a small saucepan over medium heat. Bring it to a gentle simmer and keep it there do not let it boil. Once simmering, turn heat to low and let cook for one hour stirring occasionally. Strain out the habaneros, then transfer honey to an airtight container. Store in fridge if prepping ahead and rewarm gently to loosen.
- Prepare the Spice Mix:
- In a bowl thoroughly whisk together paprika, black pepper, garlic powder, onion powder, oregano, celery salt, and cayenne. Blend until color is even and the aroma is strong.
- Marinate the Chicken:
- In a large bowl combine buttermilk and a generous scoop of the spice mix. Add chicken thighs and use your hands to turn them so every piece is well coated. Cover and refrigerate at least two hours and as long as overnight. The longer you marinate, the juicier and more flavorful the chicken.
- Dredge and Fry the Chicken:
- Pour enough oil into a wide heavy skillet so it comes up three quarters of an inch. Heat oil to 350 degrees. While oil heats whisk flour cornstarch and more spice mix in a shallow bowl. Then just before frying, add a couple spoonfuls of the buttermilk marinade and toss it in with your hands creating some shaggy clumps in the flour so you get a crunchy batter. Dredge thighs in flour mixture pressing firmly to coat. Fry in batches for four to five minutes per side until deeply golden and the inside reaches 165 degrees. Rest finished pieces on a rack and season with salt and a final dusting of spice mix.
- Cook the Eggs:
- Heat a little oil in a skillet over medium. Crack in eggs one at a time and season with salt and pepper. Let them set until the whites are solid but the yolk stays loose about two minutes. Tilt the pan gently to keep the yolk centered.
- Assemble the Sandwiches:
- Lay a hot waffle down add a crispy chicken thigh top with a warm egg and close with another waffle. Cut in half and drizzle with hot honey while everything is piping hot. Serve right away for the best crunch and gooey texture.
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The hot honey is my favorite part I love swirling it in extra habanero slices when making it for myself and my family has started requesting we keep a jar on hand for all kinds of dishes. The aroma of the spice mix and chicken frying always draws everyone to the kitchen and it has become an early morning ritual.
Storage Tips
Any leftover fried chicken cools best on a rack and can be kept in a sealed container in the fridge up to three days. Recrisp it in the oven at 375 degrees for about ten minutes. Leftover hot honey can be used as a drizzle on roasted veggies cornbread or even breakfast sausage.
Ingredient Substitutions
If you do not have buttermilk mix one cup milk with one tablespoon lemon juice and let sit five minutes. Swap in smoked paprika or chipotle powder for a smokier sandwich. For less heat, choose milder peppers instead of habanero or omit the spice from the honey.
Serving Suggestions
Pair each sandwich with a crisp side salad or classic breakfast potatoes to make brunch even more satisfying. For a savory sweet twist offer fresh berries or melon on the side. These sandwiches are also fun to serve with iced coffee or sweet cream lattes for a full brunch experience.
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Cultural Roots of Chicken and Waffles
Chicken and waffles have mixed roots in both Southern and Pennsylvania Dutch cuisine both serving some version of the sweet and savory combination for over a century. This modern breakfast sandwich pairs crunchy fried chicken with the classic American diner waffle giving each bite that nostalgic diner comfort.
Recipe FAQs
- → How can I make waffles extra crispy for the sandwich?
Use a hot waffle iron and let the waffles cook until deeply golden. Placing cooked waffles on a wire rack keeps them crisp before assembling.
- → What type of chicken works best for this breakfast sandwich?
Boneless, skinless chicken thighs stay juicy and tender when fried, making them ideal for stacking between waffles.
- → Can I use a different type of honey for the hot honey?
Yes, your favorite variety of honey works well. The key is infusing it with fresh habaneros for that signature heat and sweetness.
- → What’s the secret to flavorful crispy chicken?
A long buttermilk marinade with the spice mix adds moisture and flavor, while the flour-cornstarch coating brings the crunch.
- → How do I keep fried chicken juicy?
Marinate the thighs and fry just until the internal temperature reaches 165ºF. Rest on a wire rack to maintain crispness without steaming.
- → Can I make the hot honey ahead?
Absolutely! Store the hot honey in an airtight container in the fridge for up to one month and reheat gently to serve.