When I first tried making chicken and waffles the old-fashioned way, my kitchen turned into a grease-splattered mess — soggy chicken, limp waffles, total disappointment. Then I started experimenting with my air fryer. After testing this recipe three ways (and burning a few waffles in the process), I finally found the perfect balance. The result? Golden, honey-kissed chicken with a cornbread waffle so crisp it crackles when you cut into it. My air fryer completely changed the way I do brunch at home.
Why This Air Fryer Chicken and Waffles Works
The secret lies in the science of airflow and moisture. At 400°F (204°C), the circulating heat crisps the triple-dredged chicken in just 12 minutes — six minutes per side — while locking in every drop of juice. The buttermilk batter reacts with baking soda for extra lift, and a drizzle of honey right after frying caramelizes into a sticky glaze. Compared to stovetop frying, there’s no oil splatter, no heaviness — just that perfect crunch. After testing it side-by-side with oven-baked versions, the air fryer batch always came out crispier, faster, and far less greasy.
Air Fryer Chicken and Waffles
Equipment
- Air fryer
- Waffle Maker
- Mixing bowls
- Tongs
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken thighs
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 3 tsp smoked paprika divided
- 1 tsp onion powder
- ½ tsp salt
- ⅛ tsp black pepper
- 1 egg
- ½ cup buttermilk
- 1 tsp baking powder
- 1 tsp baking soda
- Cooking spray
- 2 tbsp honey
For the Cornbread Waffles:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 3 tbsp sugar
- ¼ tsp salt
- 1 egg
- 1 cup buttermilk
- ¼ cup vegetable oil
- Maple syrup optional, for serving
Instructions
- Preheat air fryer to 400°F (204°C) for 5 minutes.
- Prepare chicken: Pat thighs dry and slice in half. In one bowl, mix flour, cornstarch, 2 tsp paprika, onion powder, salt, and pepper. In another, whisk egg, buttermilk, baking powder, and baking soda.
- Coat chicken: Dip each piece in flour, then wet mix, then flour again for a thick, crunchy coating.
- Air fry: Spray basket with oil, add chicken in a single layer (avoid overcrowding). Cook 6 minutes per side, spraying again when flipping. Chicken should be golden and reach 165°F (74°C) internally.
- Glaze: Immediately drizzle with honey and sprinkle remaining paprika while hot.
- Make waffles: While chicken cooks, whisk dry and wet waffle ingredients separately, then combine. Pour batter into a preheated waffle maker and cook until crisp and golden.
- Serve: Stack chicken over warm waffles and finish with maple syrup, if desired.
Notes
- Air fryer models vary; adjust time by ±2 minutes as needed.
- Avoid overlapping chicken to ensure even crisping.
- Store leftovers up to 2 days; reheat at 375°F (190°C) for 4 minutes.
- For a spicy twist, add cayenne or hot honey drizzle.
Nutrition
For more cozy Southern favorites, try my Air Fryer Fried Oreos, Air Fryer Lemon Bars, or Air Fryer Baked Apples. Each one brings that same golden, crisp air fryer magic to your table.