From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Country Fried Chicken & Waffles
Crispy, juicy chicken on fluffy golden waffles — the perfect sweet and savoury combination for brunch or dinner.
Bobbie's tips: buttermilk makes the chicken extra tender; double dredge for a thicker, crunchier crust; use a wire rack after frying to keep it crispy; don't overmix the waffle batter; keep waffles warm in a 200°F (95°C) oven while cooking the chicken. Store cooked chicken and waffles separately in airtight containers for up to 3 days; reheat the chicken in a 350°F (175°C) oven. Nutrition per serving from Bobbie's card: about 650 calories, 32 g fat, 62 g carbohydrates, 36 g protein, 890 mg sodium. The ingredient list doesn't name the frying oil; we added “oil, for frying” because her method calls for ½ inch of oil.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup buttermilk
- 1 tbsp hot sauce (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- Oil, for frying (about ½ inch in the skillet)
Waffles
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 1¾ cups buttermilk
- ¼ cup melted butter
- 1 tsp vanilla extract
Maple butter (optional)
- ½ cup unsalted butter, softened
- 2 tbsp pure maple syrup
- ½ tsp cinnamon (optional)
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Method
- 1
Marinate the chicken: place the chicken in a bowl with the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt and pepper. Cover and refrigerate for at least 1 hour (or up to overnight for best flavour).
- 2
Prepare the coating: in a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper and cayenne (if using).
- 3
Dredge the chicken: remove the chicken from the buttermilk, letting excess drip off. Coat well in the flour mixture, pressing so it sticks. For extra crunch, dip back in buttermilk and coat again.
- 4
Fry the chicken: heat ½ inch of oil in a large skillet to 350°F (175°C). Fry the chicken 3–5 minutes per side, or until golden brown and cooked through (165°F / 74°C). Drain on a wire rack.
- 5
Make the waffle batter: in a large bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk, melted butter and vanilla. Combine wet and dry ingredients until just mixed.
- 6
Cook the waffles: preheat the waffle iron. Pour in batter and cook according to your waffle maker's instructions until golden and crisp.
- 7
Make the maple butter: mix the softened butter, maple syrup and cinnamon (if using) until smooth.
- 8
Assemble: place a warm waffle on a plate. Top with crispy country fried chicken and a generous dollop of maple butter. Drizzle with warm maple syrup.
- 9
Serve and enjoy: serve immediately while warm. Add extra syrup, powdered sugar, and a sprinkle of parsley if desired.
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From Bobbie's “Bobbie's Recipe Cards (batch 7)”. Written up by Bobbie's Kitchen · Updated 26 October 2026