Chick Fil A Chicken And Waffles Recipe

Chick Fil A Chicken And Waffles Recipe landed on menus all over the country this August, and my group chat lit up fast. My sister sent three texts before I even opened the app. She asked me straight out: had I tried it yet?

I had not tried it yet. I was still full from the Popeyes chicken sandwich days back in 2019, when I ate one four days straight. My husband started hiding the store receipts after that.

So I told her I would test my own take first, at home. That felt safer than paying nine dollars for a sandwich I could likely match myself. That plan turned into three test batches over one busy August weekend.

My kitchen smelled like a diner for two days straight. My cat would not leave the spot near the stove. This Recipe uses a few tricks from a cook I watch online. It adds fixes from my own notes on a fridge card.

What Is Chick-fil-A Chicken and Waffles?

Chick-fil-A Chicken and Waffles is a real menu item, not a fan rumor. The chain tested a Chicken & Waffles Sandwich in Baltimore and San Antonio from December 2025 through January 2026. Guests liked it enough that the chain brought it nationwide this fall.

The official version comes as a sandwich, not a plated breakfast. Chicken, bacon, and honey butter sit between two maple waffles, with syrup on the side. That differs from a plate of waffles topped with fried chicken, the traditional Southern style.

My homemade version follows the sandwich idea, since that is what Chick-fil-A Chicken and Waffles means on the current menu. I flatten the chicken so it fits neatly between two waffles, just like the original.

The sandwich is not available at every location, and it will not stay past November 14, 2026. Guests can check hours through the chain’s app before heading out. Right now it comes in Original, Spicy, or Grilled filet, with a smaller version at breakfast.

The Best Chicken for This Copycat Recipe

Boneless chicken breast is the right pick for this sandwich. Thighs taste great, too, but their shape does not sit well between two round waffles. Breast meat gives you a flat, even piece that matches the shape of the bread.

Cut each breast in half through the middle, then pound it to about a half inch thick. I use a meat mallet inside a large zip top bag, so the counter stays clean. Even thickness means the chicken cooks evenly throughout.

Pounding also keeps the fried edges from curling up past the waffle. My first test batch had chicken that was too thick in the center. It stayed pale near the middle while the outside turned dark brown in the oil.

You can season the breast to copy any of the restaurant options. Plain flour and a mild dredge gets you the Original filet taste. Add cayenne to the dredge for Spicy. Skip the fry step and grill the chicken instead for the Grilled version.

Ingredients for Chick-fil-A Chicken and Waffles

4 boneless, skinless chicken breasts (about 1 ¾ pounds): The base of the sandwich, cut in half and pounded thin so every piece fries at the same rate. I reach for the Perdue tray at my regular store, and pick breasts close in size.

1 cup dill pickle juice: Gives the chicken that tangy edge Chick-fil-A is known for, and tenderizes the meat while it sits. I save the juice from a jar of Grillo’s dill spears. Do not marinate past 60 minutes, or the texture turns mushy.

½ cup whole milk: Softens the sharp edge of the pickle juice and adds fat back into the brine. Low fat milk works fine in its place, though the brine turns out thinner.

2 large eggs, for the wet dredge: Beaten eggs mixed into the reserved brine help the dry dredge cling to the chicken in an even layer.

¾ cup reserved brine: Pulled straight from the dish the chicken marinated in. It carries pickle flavor into the dredge itself, not only onto the surface of the meat.

1 ¼ cups all-purpose flour, for the dredge: Forms the crisp shell once it hits hot oil. I use Gold Medal, the brand my mother always kept in the pantry.

2 tablespoons cornstarch: Thins out the gluten in the dredge, so the crust turns lighter and shatters more than a straight flour coating. Skip it, and the crust turns out heavier and tougher.

1 teaspoon onion powder: Adds a savory base note under the pickle tang, with no visible flecks of raw onion.

½ teaspoon black pepper: Adds a little background heat, though not enough to compete with the tang from the brine.

1 teaspoon garlic powder: Rounds out the onion powder and keeps the seasoning close to Chick-fil-A’s mild filet profile.

1 scant teaspoon salt, for the dredge: A light hand matters, since the pickle brine already carries plenty of salt into the meat.

Vegetable oil, for frying (about 6 cups): Neutral oil with a high smoke point crisps the crust without burning before the chicken cooks through. I use Crisco, since it holds steady heat in my old cast iron pot.

2 cups all-purpose flour, for the waffles: Builds the base structure of the batter. Use the same brand as your dredge flour, so you only buy one bag.

¼ cup granulated sugar: Helps the outside of each waffle turn golden brown in the iron, and balances the tang from the buttermilk.

1 tablespoon baking powder: The main lift in the batter, giving the waffles their open, airy crumb once they hit the hot iron.

½ teaspoon baking soda: Reacts with the acid in the buttermilk for extra lift and a deeper golden color.

¾ teaspoon salt, for the batter: Keeps the waffles from tasting flat next to the savory chicken and salty bacon.

2 large eggs, for the batter: Beat these smooth before adding to the wet ingredients, so the batter comes together without streaks.

1 ¾ cups buttermilk: Gives the waffles their tender crumb and a slight tang that plays well against the maple syrup. In place of buttermilk, use regular milk with a scant tablespoon of lemon juice, stirred in and left for 6 minutes.

6 tablespoons unsalted butter, melted and cooled: Adds richness through the whole waffle. Let it cool to room temperature first, or it starts cooking the eggs the moment it hits the batter.

1 ½ teaspoons vanilla extract: My grandmother never made a waffle without it, and I still will not skip this step.

6 slices applewood smoked bacon: Adds the smoky, salty layer between the chicken and the honey butter. I buy Oscar Mayer applewood strips most weeks. Maple flavored bacon works too, for a sweeter finish.

Maple syrup and honey butter, for serving: A drizzle of warm syrup and a spread of honey butter finish the sandwich close to the restaurant version. Hot honey works in place of honey butter, for guests who want spice instead.

Equipment to Make Chick-fil-A Chicken and Waffles

1. Waffle iron: a standard 4-square works
2. Large zip-top bags: for pounding chicken flat
3. Meat mallet: flattens chicken to even thickness
4. Deep pot or Dutch oven: holds the frying oil
5. Instant read thermometer: checks oil and meat doneness
6. Wire cooling rack: drains fried chicken properly
7. Two mixing bowls: for wet and dry ingredients
8. Tongs: turns chicken safely in hot oil

How to Make Chick-fil-A Chicken and Waffles

1. Brine the Chicken: I cut each breast in half, then pound it in a zip top bag to a half inch thick. I whisk pickle juice and milk in a shallow dish, add the chicken, and refrigerate for 45 minutes.

2. Mix the Waffle Batter: While the chicken sits, I whisk the dry ingredients in one bowl. In another, I combine eggs, buttermilk, cooled melted butter, and vanilla. I fold the wet mix into the dry until just combined.

The batter should look thick and a little bumpy, not smooth like pancake batter. Smooth, glossy batter usually means it got overmixed.

3. Fry the Bacon: I cook the bacon strips in a skillet over medium heat, about 6 minutes per side. I cook until deep brown and crisp, then set the strips on a paper towel lined plate.

4. Build the Wet Dredge: I pull the chicken from the brine and let it drip for a minute. In a bowl, I whisk ¾ cup of the reserved brine with two eggs. I add a scant pinch of salt and pepper.

5. Mix the Dry Dredge: In a separate bowl, I stir together the flour, cornstarch, and all the dry spices until the color looks even.

6. Dredge the Chicken: I dip each piece into the wet mixture, letting the extra drip away. Then I press it into the dry mix on both sides, packing the flour on firmly.

Let the coated chicken rest on a plate for 8 to 10 minutes before frying. Skipping this rest is the main reason breading falls off in hot oil. The fix is simple: just wait the full 10 minutes.

7. Heat the Oil: I heat about 2 inches of oil in a Dutch oven to 345 degrees, checking with an instant read thermometer. Getting this number right matters more than any other step in the process.

8. Fry the Chicken: I lower two pieces into the oil at a time. I fry about 5 to 6 minutes per side, until deep golden brown. I rest the fried pieces on a wire rack, not paper towels, so steam does not soften the bottom crust.

The oil sounds different near the end, a lower, steadier bubble instead of a sharp crackle. I still check with a thermometer for 165 degrees at the thickest point.

9. Cook the Waffles: I butter the iron lightly, then add a scant third of a cup of batter per waffle. I spread it just short of the edges. Each waffle cooks about 3 and a half minutes, until deep golden and crisp.

10. Assemble the Sandwich: I stack the chicken and a strip of bacon between two waffles. I add a spoon of honey butter, then finish with warm maple syrup right before serving.

Air Fryer and Oven Methods

The air fryer works well for this chicken, and it cuts the mess down quite a bit. I coat the dredged chicken with a light spray of oil. Then I cook at 375 degrees for about 16 minutes, flipping halfway.

That light spray keeps the crust crisp, since the fryer has no oil bath to fry in. Cooking straight from the fridge, with no oil spray at all, leaves the coating pale and a little dry.

Baking works too, though the crust stays a bit thinner. I bake dredged chicken on a rack over a sheet pan at 400 degrees for about 22 minutes. A griddle works too, without an iron, for a thinner waffle in about 3 minutes per side.

Deep frying gives the closest match to the flavor and crunch of the original Chick-fil-A Chicken and Waffles. Pick that method for the most authentic result.

Perfection Tips for Chick-fil-A Chicken and Waffles

1. Marinate Just Right: Brine left on past 60 minutes turns the chicken mushy, so set a timer instead of guessing.

2. Watch the Oil Temperature: Oil below 330 degrees between batches makes the crust greasy, so let it climb back up first.

3. Fry in Small Batches: Crowding the pot drops the temperature fast and leaves pale, soft spots, so fry two pieces at most.

4. Rest on a Rack, Not Paper Towels: Paper towels trap steam and soften the bottom crust fast, while a rack keeps air moving underneath.

5. Crisp the Waffles Fully: Waffles pulled early turn soft the moment they meet warm chicken, so cook until steam mostly stops rising.

6. Keep Everything Separate Until Serving: Stacked chicken and waffles, or early syrup, both trap steam, so hold components apart until the plate goes out.

Chick-fil-A Chicken and Waffles Variations to Try

Spicy Honey Version: Add a scant teaspoon of cayenne to the dry dredge, then swap the honey butter for hot honey on top. This works well for a weekend brunch with people who like heat.

Cinnamon Sugar Waffles: Stir a teaspoon of cinnamon and an extra tablespoon of sugar into the waffle batter. The waffles taste closer to dessert, so I save this version for a holiday morning table.

Bacon Jam Swap: Replace the plain bacon strips with a spoonful of bacon jam spread on the inside of each waffle. This adds a deeper, caramelized edge, good for a dinner version of the sandwich.

Buttermilk Ranch Drizzle: Add a thin drizzle of buttermilk ranch dressing next to the honey butter. My nephew asked for this after one bite, so it now shows up whenever he visits.

Grilled Chicken Version: Skip the frying step and grill the marinated chicken instead, about 5 minutes per side. This works for a lighter dinner plate, served with a simple green salad.

Sharp Cheddar Addition: Add a thin slice of sharp cheddar directly onto the warm chicken before it goes onto the waffle. The cheese melts fast from the heat and adds a salty edge.

What Dishes to Try With This Chick-fil-A Chicken and Waffles

Maple syrup and honey butter are the classic pairing here, and both belong on the table at the same time. A small dish of hot honey on the side works well too, for guests who want extra heat.

Fresh fruit adds a cool contrast next to the fried crust and the sweet syrup. Sliced strawberries or orange wedges both work well. A side of hash browns rounds the plate out for a full breakfast.

For lunch or dinner, a simple coleslaw or a few pickle chips cut through the richness. Both pair well with the fried chicken and honey butter. Coffee pairs well at breakfast, while a cold sweet tea suits the sandwich later in the day.

For a full spread, I set out the sandwiches next to hash browns and sliced fruit. Then I add a small bowl of extra honey butter, so people can build their own plate.

Storing, Freezing & Reusing

Cooked chicken keeps well in the fridge for up to 3 days, stored in an airtight container. Keep it separate from the waffles, so the crust does not turn soft from trapped moisture.

Waffles freeze better than the chicken does. Cool them fully, then layer them between sheets of parchment paper in a freezer bag. They hold for up to 2 months this way.

The fried chicken freezes too, for up to 1 month. The crust never comes back quite as crisp after thawing. Wrap pieces individually, then store them together in one bag.

Reheat chicken in the air fryer at 375 degrees for about 6 minutes, which brings back most of the crunch. Warm waffles in a toaster, not the microwave, so they stay crisp. Assemble the sandwich only right before it goes to the table.

For something different, chop the leftover chicken and press it into a waffle iron grilled cheese. Layer it between the leftover waffles with a slice of cheddar. This works well for a fast lunch, using chicken that is 1 to 2 days old at most.

Chick-fil-A Chicken and Waffles Recipe FAQs

1. Why is my fried chicken not crispy?

Oil that has cooled below 325 degrees is usually the cause. Crowding the pot drops the temperature fast, and extra moisture left on the chicken before dredging also softens the crust.

2. Why is the breading falling off my chicken?

Wet chicken skips the coating right past the dredge. Pat the chicken dry after the brine, press the dry dredge on firmly, then let coated pieces rest 8 to 10 minutes.

3. Why is my chicken dry after frying?

Overcooked chicken loses moisture fast, and thin pieces dry out faster than thick ones. Pull the chicken from the oil the moment it reaches 165 degrees at the thickest point.

4. Why is my chicken raw in the middle?

Thick, uneven pieces are the usual cause, along with oil that runs too hot on the outside. Pound the chicken to an even half inch, and keep the oil steady at 345 degrees.

5. Why are my waffles soggy?

Stacking hot waffles traps steam underneath them, and syrup added too early softens the top layer fast. Cool waffles on a rack in a single layer, then add syrup at the table.

6. Why aren’t my waffles fluffy?

Overmixed batter knocks the air back out of the mix. Stir just until dry streaks disappear, and check that the baking powder is fresh, since old powder loses its lift.

7. Can this be made mild or spicy?

Yes, on both ends. Skip any cayenne for a mild version, or double the amount in the dredge and swap plain honey butter for hot honey.

8. Do I need a waffle iron for this recipe?

No. A griddle or nonstick pan makes a thinner waffle without a special iron, cooked about 3 minutes per side, though the pocket shape will not form.

This Chick Fil A Chicken And Waffles Recipe version gets close to original, though it is not an exact copy. The real dredge and marinade ratios stay private. The pickle brine and honey butter combination carries most of the flavor match.

Compared with a traditional Southern plate of chicken and waffles, this sandwich stays sweeter and more portable. It is built for one hand instead of a fork. Both versions share the same fried chicken base, just shaped for a different plate.