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Roscoe’s-Style Chicken & Waffles

A comforting homemade dish that brings the flavors of traditional chicken and waffles to your kitchen with a healthier twist.
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Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Waffles
  • 2 cups all-purpose flour (or 1½ cups whole wheat + ½ cup all-purpose)
  • 2 tbsp sugar (or coconut sugar/maple syrup for less refined)
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 2 large eggs
  • 1.75 cups buttermilk (or 1¾ cups milk + 1¾ tbsp lemon juice, let sit 5 min)
  • 0.25 cups melted butter or neutral oil (coconut or olive oil for healthy fat)
  • 1 tsp vanilla extract
Chicken
  • 1.25 lb boneless skinless chicken thighs or breasts (thighs are juicier)
  • 1 cup buttermilk + 1–2 tsp hot sauce (or plain yogurt for marinade)
  • 1 cup all-purpose flour (or 1 cup almond flour for gluten-free)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • Oil for frying (vegetable, peanut, or use an air fryer/oven for healthier option)
Optional Toppings & Quick Maple Butter
  • Maple syrup or honey
  • 2 tbsp butter or maple honey butter (2 tbsp butter + 1 tsp maple syrup, whipped)
  • Pickles or pickled jalapeños (classic Roscoe’s touch)
  • Greens or coleslaw (for acidity/freshness)

Method
 

Preparation
  1. Marinate the chicken: whisk buttermilk + hot sauce in a bowl, add chicken, cover, and chill at least 1 hour or overnight for best flavor.
  2. Make the waffle batter: whisk flour, sugar, baking powder, and salt. In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla. Combine wet + dry until just mixed. Let rest 5–10 minutes.
Cooking the Waffles
  1. Preheat waffle iron and lightly grease. Cook waffles 4–6 minutes each (times vary by iron) until golden and crisp. Keep warm in a 200°F (95°C) oven while finishing chicken.
Cooking the Chicken
  1. Prep dredge: in a shallow dish, mix flour, salt, pepper, smoked paprika, garlic powder, and onion powder.
  2. Dredge the chicken: remove chicken from marinade, let excess drip off, then coat evenly in seasoned flour. For extra crisp, double-dredge: dip back in buttermilk then flour again.
  3. Frying method: heat oil in a heavy skillet or deep-fryer to 350°F (175°C). Fry chicken 3–5 minutes per side for bite-sized/thinner pieces, or 6–8 minutes per side for thicker cuts, until golden and internal temp reaches 165°F (74°C). Drain on paper towels. Tip: don’t overcrowd the pan.
  4. Oven/air-fryer method (healthier): preheat oven to 425°F (220°C). Place coated chicken on a wire rack over a baking sheet, spray lightly with oil, and bake 18–25 minutes until crisp and 165°F inside. For air fryer: 400°F (200°C) for 12–18 minutes, flipping halfway.
Assembly
  1. Assemble: place waffle on plate, add a piece of chicken, a pat of maple butter, and a drizzle of maple syrup. Add pickles or greens if using.
  2. Rest & serve: let chicken rest 3–5 minutes so juices redistribute. Serve immediately.

Notes

For variations such as gluten-free, vegan, or low-carb, refer to the tips provided. Leftovers can be stored separately in airtight containers.