Why You’ll Love This Recipe
This recipe transforms the traditional chicken and waffles combo into something extraordinary. The red velvet waffles are tender with a hint of chocolate, and the fried chicken adds the perfect crunchy contrast. It’s eye-catching, delicious, and a true crowd-pleaser. Plus, you can make it as fancy or as simple as you like—serve with syrup for breakfast or with cream cheese glaze for a dessert-style brunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken
- Boneless or bone-in chicken pieces (breasts, thighs, or tenders)
- Buttermilk
- Hot sauce (optional)
- All-purpose flour
- Paprika
- Garlic powder
- Onion powder
- Salt and pepper
- Vegetable or canola oil (for frying)
For the Red Velvet Waffles
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Buttermilk
- Eggs
- Melted butter or oil
- Red food coloring
- Vanilla extract
- White vinegar
For the Cream Cheese Glaze (optional)
- Cream cheese, softened
- Powdered sugar
- Milk or cream
- Vanilla extract
Directions
- Marinate the chicken: In a large bowl, combine buttermilk and hot sauce (if using). Add chicken pieces, cover, and refrigerate for at least 2 hours or overnight for the best flavor.
- Prepare the coating: In another bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
- Fry the chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Remove chicken from the buttermilk, dredge in seasoned flour, and shake off excess. Fry in batches for 6–8 minutes per side (depending on size) until golden brown and cooked through. Drain on paper towels.
- Make the waffles: In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk buttermilk, eggs, melted butter, food coloring, vanilla, and vinegar. Combine wet and dry ingredients, mixing just until smooth.
- Cook waffles: Preheat waffle iron and lightly grease it. Pour batter into the waffle maker and cook according to manufacturer’s instructions until crisp and cooked through. Keep warm in a low oven while you finish the batch.
- Make the glaze (optional): Beat cream cheese until smooth, then add powdered sugar, milk, and vanilla. Mix until pourable.
- Assemble: Serve a waffle topped with crispy chicken, and drizzle with maple syrup or cream cheese glaze. Garnish with a sprinkle of powdered sugar or fresh berries if desired.
Servings and timing
This recipe serves 4–6 people.
Prep time: 20 minutes (plus marinating time)
Cook time: 40 minutes
Total time: approximately 1 hour (not including marinating)
Variations
- Spicy kick: Add cayenne pepper or chili flakes to the flour coating for extra heat.
- Oven-fried version: For a lighter option, bake the chicken at 400°F (200°C) for 35–40 minutes until crispy.
- Gluten-free: Use a gluten-free flour blend for both the waffles and coating.
- Vegan version: Use plant-based milk with vinegar for buttermilk, flax eggs, and vegan chicken substitutes.
- Dessert twist: Top with whipped cream, chocolate syrup, or a scoop of vanilla ice cream for a sweet treat.
Storage/Reheating
Store leftover waffles in an airtight container for up to 3 days or freeze for up to 2 months. Reheat waffles in a toaster or oven at 350°F (175°C) for 5–7 minutes until crisp. Keep leftover chicken refrigerated for up to 3 days; reheat in an air fryer or oven to restore crispiness. Avoid microwaving to prevent sogginess.
FAQs
What makes the waffles “red velvet”?
They’re made with cocoa powder, buttermilk, and red food coloring—just like the classic red velvet cake.
Can I use pancake mix for the waffles?
Yes, you can use a plain waffle or pancake mix and add cocoa powder, sugar, and red coloring for a shortcut.
Do I have to marinate the chicken?
Marinating in buttermilk helps tenderize the chicken and adds flavor—it’s highly recommended, but you can shorten it to 30 minutes if needed.
Can I air fry the chicken?
Yes! Air fry at 375°F (190°C) for 20–25 minutes, flipping halfway, until golden and crispy.
What kind of syrup goes best?
Maple syrup pairs beautifully, but honey butter or cream cheese glaze adds a rich, dessert-like flavor.
Can I make the waffles ahead of time?
Absolutely. Make and cool them, then reheat in the oven or toaster before serving.
What type of chicken works best?
Boneless chicken tenders or thighs cook evenly and are easy to serve, but bone-in pieces give a juicier result.
How do I get extra crispy fried chicken?
Double-dip the chicken in buttermilk and seasoned flour, and make sure your oil stays at 350°F for consistent frying.
Can I make the waffles without red food coloring?
Yes, the food coloring is just for appearance—the flavor remains delicious without it.
What should I serve on the side?
Fresh fruit, coleslaw, or a small salad balance out the richness of the dish.
Conclusion
Red Velvet Waffles and Chicken bring a bold, colorful twist to the classic Southern comfort pairing. With crispy, juicy chicken and tender red velvet waffles, every bite is a perfect mix of sweet, savory, and decadent. Whether for brunch, a special celebration, or a soul-food-inspired dinner, this dish is sure to impress and satisfy in the most delicious way.
PrintRed Velvet Waffles and Chicken
Red Velvet Waffles and Chicken is a stunning Southern-inspired dish combining crispy fried chicken with rich, cocoa-infused red velvet waffles. Drizzled with cream cheese glaze or maple syrup, it’s a show-stopping blend of sweet and savory flavors—perfect for brunch or special occasions.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Main Course, Brunch
- Method: Frying and Waffle Iron
- Cuisine: Southern American
- Diet: Halal
Ingredients
- For the Chicken:
- 1 ½ lbs chicken pieces (breasts, thighs, or tenders)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional)
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable or canola oil, for frying
- For the Red Velvet Waffles:
- 2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- 1 ½ cups buttermilk
- 2 large eggs
- ¼ cup melted butter or oil
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- For the Cream Cheese Glaze (optional):
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- In a bowl, combine buttermilk and hot sauce. Add chicken pieces, cover, and marinate in the refrigerator for at least 2 hours or overnight.
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper. Dredge chicken in the seasoned flour, shaking off excess.
- Heat oil in a deep skillet to 350°F (175°C). Fry chicken for 6–8 minutes per side until golden brown and cooked through. Drain on paper towels.
- For waffles: whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl.
- In another bowl, whisk buttermilk, eggs, melted butter, red food coloring, vanilla, and vinegar. Combine wet and dry ingredients until smooth.
- Preheat and grease the waffle iron. Pour in batter and cook according to manufacturer’s instructions until crisp and fluffy. Keep warm in a low oven.
- For glaze: beat cream cheese until smooth, then add powdered sugar, milk, and vanilla until pourable.
- Assemble by placing a piece of fried chicken on top of a waffle. Drizzle with maple syrup or cream cheese glaze. Serve hot.
Notes
- Marinating the chicken in buttermilk ensures tenderness and flavor.
- Keep waffles warm in a 200°F oven while frying the chicken.
- For extra crispiness, double-dip chicken in flour and buttermilk before frying.
- Use gel food coloring for a vibrant red hue.
- Substitute vegan alternatives for a plant-based version.
Nutrition
- Serving Size: 1 waffle with 1 piece of chicken
- Calories: 680
- Sugar: 18g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 11g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
