Let me tell you, the first time I decided to combine the Southern charm of crispy fried chicken and fluffy waffles with the decadent allure of red velvet, my family was skeptical. “Red velvet… with chicken?” my husband raised an eyebrow. But the moment those vibrant, crimson waffles hit the iron, their aroma mingling with the sizzling, seasoned chicken, skepticism turned into eager anticipation. The verdict? An absolute triumph! The slight tang and subtle cocoa of the waffles proved to be an unexpectedly perfect counterpoint to the savory, spicy crunch of the chicken. It’s now a requested showstopper for special brunches, weekend treats, and even a fun, unconventional dinner. The kids adore the color, and the adults appreciate the sophisticated yet comforting flavor explosion. This isn’t just a meal; it’s an experience, a delightful dance of sweet, savory, tender, and crisp that will have everyone asking for seconds.

The Ultimate Red Velvet Waffles and Chicken: A Culinary Masterpiece

This recipe breaks down how to create the most stunning and delicious Red Velvet Waffles paired with perfectly seasoned, crispy Fried Chicken. It’s a combination that sounds adventurous but delivers an unforgettable taste sensation.

Ingredients: Crafting Your Red Velvet & Crispy Chicken Delight

This recipe is divided into two main components: the Red Velvet Waffles and the Crispy Fried Chicken.

For the Red Velvet Waffles (Yields 6-8 waffles):

Dry Ingredients:
- 2 ½ cups (300g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder (natural, not Dutch-processed)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
Wet Ingredients:
- 2 large eggs, lightly beaten
- 2 cups (480ml) buttermilk, at room temperature
- ½ cup (113g) unsalted butter, melted and cooled slightly (or ½ cup neutral oil like canola or vegetable)
- 2 tablespoons red gel food coloring (adjust to desired vibrancy; gel is preferred for intensity)
- 1 tablespoon white vinegar (or apple cider vinegar)
- 2 teaspoons pure vanilla extract

For the Crispy Fried Chicken (Serves 4-6):

Chicken & Marinade:
- 3 lbs (approx. 1.3-1.4 kg) bone-in, skin-on chicken pieces (a mix of thighs, drumsticks, wings recommended; or 8 boneless, skinless thighs)
- 2 cups (480ml) buttermilk
- 1 tablespoon hot sauce (e.g., Frank’s RedHot or your favorite)
- 1 teaspoon salt
- ½ teaspoon black pepper
Seasoned Flour Dredge:
- 3 cups (360g) all-purpose flour
- ½ cup (65g) cornstarch (for extra crispiness)
- 2 tablespoons paprika (sweet or smoked)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt (or to taste, consider salt in marinade)
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust to desired heat level)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Frying:
- 4-6 cups (0.95-1.4L) neutral frying oil (e.g., peanut, canola, vegetable, or shortening)

Optional Cream Cheese Glaze for Waffles:

4 oz (113g) cream cheese, softened
¼ cup (57g) unsalted butter, softened
1 cup (120g) powdered sugar, sifted
1 teaspoon vanilla extract
1-2 tablespoons milk or cream (to reach desired consistency)

Instructions: Bringing Your Red Velvet Waffles and Chicken to Life

Follow these steps carefully for a flawless and delicious outcome. It’s best to start with the chicken marinade, then prepare the waffle batter while the chicken marinates or rests.

Part 1: Preparing the Crispy Fried Chicken

Marinate the Chicken (Minimum 2 hours, ideally 4-6 hours or overnight):
- In a large bowl or a resealable plastic bag, combine the chicken pieces, buttermilk, hot sauce, 1 teaspoon salt, and ½ teaspoon black pepper.
- Ensure all chicken pieces are well-coated.
- Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably 4-6 hours, or even overnight for maximum tenderness and flavor.
Prepare the Seasoned Flour Dredge:
- In a large, shallow dish or another large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, remaining salt, black pepper, cayenne pepper, thyme, and oregano. Mix thoroughly to ensure even distribution of seasonings.
Dredge the Chicken:
- Remove chicken pieces from the buttermilk marinade one at a time, allowing excess buttermilk to drip off. Do not pat them dry; the remaining moisture helps the flour adhere.
- Transfer each piece to the seasoned flour mixture, ensuring it’s completely coated. Press the flour firmly onto the chicken to help it stick. For extra crispy chicken, you can double-dredge: dip back into the buttermilk (or a separate egg wash if preferred) and then back into the flour.
- Place the dredged chicken pieces on a wire rack set over a baking sheet. Let them rest for 15-20 minutes at room temperature. This helps the coating set and adhere better during frying, resulting in a crispier crust.
Heat the Frying Oil:
- Pour the frying oil into a large, heavy-bottomed pot (like a Dutch oven) or a deep fryer to a depth of at least 2-3 inches. Make sure the pot is no more than halfway full to prevent overflow.
- Heat the oil over medium-high heat until it reaches a temperature of 325-350°F (160-175°C). Use a deep-fry thermometer for accuracy. If the oil is too hot, the outside will burn before the inside is cooked. If too cool, the chicken will absorb too much oil and become greasy.
Fry the Chicken:
- Carefully place the chicken pieces into the hot oil, skin-side down (if applicable), ensuring not to overcrowd the pot. Fry in batches if necessary to maintain oil temperature.
- Fry for about 6-8 minutes on the first side, until golden brown and crispy.
- Using tongs, carefully flip the chicken pieces and continue to fry for another 6-10 minutes on the other side, depending on the size and thickness of the pieces. The chicken is done when it’s deep golden brown, crispy, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part, avoiding the bone.
- Adjust the heat as needed to maintain a steady oil temperature.
Drain and Rest the Chicken:
- Once cooked, remove the chicken from the oil using tongs and place it on a clean wire rack set over a baking sheet to drain excess oil. This keeps the bottom crispy. Do not place on paper towels directly, as this can make the crust steam and soften.
- If frying in batches, you can keep the cooked chicken warm in a preheated oven at 200°F (93°C) while you finish the rest.

Part 2: Making the Red Velvet Waffles

Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. Make a well in the center.
Combine Wet Ingredients:
- In a separate medium bowl, whisk together the lightly beaten eggs, buttermilk, melted butter (or oil), red gel food coloring, white vinegar, and vanilla extract until well combined and the color is uniform.
Make the Batter:
- Pour the wet ingredients into the well of the dry ingredients.
- Gently fold the ingredients together with a spatula or whisk until just combined. A few small lumps are okay; be careful not to overmix, as this can lead to tough waffles. The batter will be thick and vibrant red.
Cook the Waffles:
- Lightly grease your preheated waffle iron with non-stick cooking spray or a little melted butter (if your iron requires it).
- Pour the recommended amount of batter onto the center of the hot waffle iron (this varies by machine, typically ½ to ¾ cup per waffle).
- Close the lid and cook according to your waffle iron’s instructions, usually for 3-5 minutes, or until the waffle is cooked through, slightly crisp on the outside, and steaming stops.
- Carefully remove the cooked waffle and place it on a wire rack to keep it crisp while you cook the remaining batter. Avoid stacking hot waffles, as this will make them steam and soften. You can keep them warm in a single layer on a baking sheet in a 200°F (93°C) oven.

Part 3: Making the Optional Cream Cheese Glaze (if using)

In a medium bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.
Gradually add the sifted powdered sugar and beat until well combined.
Stir in the vanilla extract.
Add milk or cream, one tablespoon at a time, beating until the glaze reaches your desired drizzling consistency.

Nutrition Facts

Servings: This recipe yields approximately 4-6 servings (assuming 1-2 pieces of chicken and 1-2 waffles per person).
Calories per serving (approximate): This is a decadent dish. A conservative estimate for one large waffle and two pieces of mixed fried chicken (e.g., one thigh, one drumstick) would be in the range of 900-1200 calories per serving, without glaze or syrup.
- Red Velvet Waffle (1 medium-large): Approx. 350-450 calories.
- Fried Chicken (2 pieces, mixed): Approx. 550-750 calories.
- Cream Cheese Glaze (2 tablespoons): Approx. 100-150 calories.
- Maple Syrup (2 tablespoons): Approx. 100 calories.

Disclaimer: Nutritional information is an estimate and can vary significantly based on specific ingredients used, portion sizes, and cooking methods (especially oil absorption in frying).

Preparation Time

Chicken Preparation & Marination:
- Active Prep Time: 20-30 minutes
- Marination Time: 2 hours minimum (ideally 4-6 hours, or up to overnight)
- Resting Time (after dredging): 15-20 minutes
- Frying Time: 20-30 minutes per batch (total frying time depends on batch size)
Waffle Preparation:
- Active Prep Time: 15-20 minutes
- Cooking Time: 3-5 minutes per waffle (total time depends on waffle iron and number of waffles)
Cream Cheese Glaze (Optional):
- Active Prep Time: 5-10 minutes

Total Estimated Active Time (excluding marination/resting): Approximately 1 hour to 1 hour 30 minutes.
Total Estimated Time (including minimum marination): Approximately 3.5 – 4 hours.

How to Serve Your Red Velvet Waffles and Chicken

This dish is all about presentation and indulgent pairings. Here are some ideas:

Classic Stack:
- Place one or two warm Red Velvet Waffles on a plate.
- Top with one or two pieces of crispy Fried Chicken.
Syrup Sensation:
- Drizzle generously with high-quality maple syrup. The warm, earthy sweetness is a classic contrast.
Cream Cheese Dream:
- Drizzle with the homemade Cream Cheese Glaze for an authentic red velvet cake experience.
Butter Me Up:
- A pat of salted butter melting over the hot waffles adds another layer of richness.
Garnish for Glamour:
- Dust lightly with powdered sugar.
- Add a few fresh berries (raspberries or strawberries) for a pop of color and freshness.
- A sprinkle of chopped pecans or walnuts for added crunch.
- A sprig of fresh mint.
Side Dish Companions (for a full Southern feast):
- Collard greens
- Macaroni and cheese
- A simple side salad with a light vinaigrette to cut through the richness.
For a Spicy Kick:
- Serve with an extra side of your favorite hot sauce or a spicy honey drizzle.

Additional Tips for Red Velvet Waffle and Chicken Perfection

Don’t Overmix Waffle Batter: For light and fluffy waffles, mix the wet and dry ingredients until just combined. A few lumps are perfectly fine. Overmixing develops gluten, leading to tougher waffles.
Maintain Oil Temperature for Chicken: Use a thermometer! If the oil is too hot, the chicken exterior will burn before the inside is cooked. If it’s too cool, the chicken will absorb excess oil and become greasy. Aim for a steady 325-350°F (160-175°C).
Rest Dredged Chicken: Allowing the dredged chicken to sit on a wire rack for 15-20 minutes before frying helps the coating adhere much better, resulting in a crispier, more intact crust.
Gel Food Coloring is Key for Waffles: For that iconic deep red velvet color without altering the batter’s consistency too much, gel food coloring is far superior to liquid. Add it to the wet ingredients for even distribution.
Keep Components Warm Properly: To serve everything hot and at its best:
- Place cooked waffles in a single layer on a baking sheet in a 200°F (93°C) oven.
- Place fried chicken on a wire rack over a baking sheet (to maintain crispiness) in the same low oven.

FAQ: Your Red Velvet Waffle and Chicken Questions Answered

Q1: Can I make the waffle batter ahead of time?
A1: Yes, you can prepare the waffle batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. The baking powder and soda might lose a little potency over time, so the waffles might not be quite as fluffy as freshly made batter, but they will still be delicious. Give it a gentle stir before using.

Q2: Can I bake the chicken instead of frying it for a healthier version?
A2: Absolutely! While you won’t get the same super-crispy crust, baked chicken can still be delicious. After dredging, place the chicken on a wire rack set on a baking sheet. Spray generously with cooking oil spray. Bake at 400°F (200°C) for 40-50 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crisp. Flip halfway through.

Q3: What’s the best oil for frying chicken?
A3: Neutral oils with a high smoke point are best. Peanut oil is a classic choice for its high smoke point and neutral flavor. Canola, vegetable, corn, or safflower oil also work well. Shortening can also be used for a very traditional flavor and crispness. Avoid olive oil for deep frying as its smoke point is too low.

Q4: Why is buttermilk used in both the chicken marinade and waffle batter?
A4: Buttermilk is a magic ingredient!
* For Chicken: The acidity in buttermilk helps to tenderize the chicken, making it moist and juicy. It also helps the flour dredge adhere better.
* For Waffles: Buttermilk adds a pleasant tang that is characteristic of red velvet. Its acidity also reacts with baking soda to create a light, fluffy texture. It contributes to moisture and richness.

Q5: Can I use liquid food coloring instead of gel for the waffles?
A5: You can, but you’ll need significantly more liquid food coloring to achieve a vibrant red, which can potentially add a slightly bitter taste and alter the batter’s consistency by adding too much liquid. Gel food coloring is much more concentrated, so a smaller amount provides intense color without these drawbacks. If using liquid, start with 2-3 tablespoons and adjust, but be mindful of the potential taste impact.

Red Velvet Waffles and Chicken Recipe