Crispy fried chicken sitting on top of a fluffy, golden waffle with syrup about to hit both. Copycat Roscoe’s Chicken and Waffles is that meal you think about for days after you have it the first time.
I first made this at home the fall my kids went back to school tired evenings, zero dinner inspiration, and a craving for something that actually felt like a treat. After testing the batter and brine ratio more times than I’d like to admit, the trick turned out to be a buttermilk soak overnight. It makes the chicken impossibly tender inside while staying shatteringly crispy outside and honestly, it’s the kind of easy win that makes weeknights feel manageable again.
PrintCopycat Roscoes Chicken and Waffles Real Crispy Satisfying Recipe You Need
Copycat Roscoes Chicken and Waffles brings crispy fried chicken and fluffy homemade waffles together for an easy dinner. This family dinner dish is perfect for a satisfying weeknight meal with classic southern flavors and crispy fried chicken.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
- Diet: Standard
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 2 large eggs separated
- 2 cups buttermilk
- 6 tbsp salted butter melted
- 2 tsp vanilla extract
- 8 chicken pieces
- 3 large eggs
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire
- 2 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 2 teaspoons paprika
- 1/2 teaspoon cayenne
- 2 teaspoons black pepper
- 1/2 teaspoon garlic salt
- 1 tablespoon onion powder
Instructions
- Combine the flour, sugar, baking powder, and cinnamon in a large bowl and mix well.
- Add the egg yolks, buttermilk, melted butter, and vanilla to the dry ingredients and whisk to blend.
- Beat the egg whites until they form stiff peaks and gently fold them into the batter.
- Preheat your waffle maker and spray it with non-stick spray, then cook the waffles according to the manufacturer’s directions.
- Keep the cooked waffles warm in an oven set to 200°F while preparing the chicken.
- In a medium bowl, whisk eggs together with hot sauce and Worcestershire sauce and set aside.
- Put the flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic salt, and onion powder into a paper bag and shake to combine.
- Dip each chicken piece first into the egg wash coating both sides, then thoroughly coat each piece in the seasoned flour mixture and rest them on a baking sheet.
- Let the coated chicken sit for 10-15 minutes to allow the coating to set.
- Heat 1 1/2 inch of oil in a cast iron or heavy skillet over medium-high heat.
- Test the oil by dropping a pinch of flour into it; if it sizzles, the oil is ready.
- Fry four pieces of chicken at a time, starting with dark meat; cook each side until just golden.
- Cover the skillet to steam the chicken through, then remove the cover and fry until the crust is crisp and deeply golden.
- Drain the chicken on paper towels or a rack, then place on a parchment-lined baking sheet and keep warm in the 275°F oven while frying the remaining pieces.
- Repeat frying and warming until all chicken is cooked.
- Serve waffles hot with butter melted on top, two pieces of fried chicken per waffle, drizzled with warm maple syrup, and optionally garnish with powdered sugar and parsley.
Notes
- Preheat your waffle iron to achieve waffles with a crisp outside and soft inside
- Avoid overmixing the waffle batter to prevent rubbery texture
- Allow the chicken coating to set before frying to keep it intact
- Maintain oil temperature at 350°F for optimal frying results
- Keep waffles warm in a 200°F oven while frying chicken to serve hot and fresh
Nutrition
- Serving Size: 1 serving
- Calories: 619kcal
- Sugar: 6g
- Sodium: 6102mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 76g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 87mg
Why You’ll Love This Recipe
Roscoe’s Chicken and Waffles is one of those meals that feels like a reward crispy, golden, sweet, and savory all at once. It’s my go-to when evenings get busy and I still want dinner to feel like something special rather than something I just threw together.
- Ready in about 30 minutes faster than driving anywhere
- The waffle batter comes together in one bowl with no fuss
- Deep, seasoned flavor in every bite of that fried chicken crust
- Feeds a family of four without breaking the grocery budget
Key Ingredients That Make It Work
Every component here pulls real weight. The buttermilk in the waffle batter keeps them soft and slightly tangy inside while the edges crisp up beautifully in the waffle maker.
- Separated egg whites: Beaten to stiff peaks and folded in this is what makes the waffles impossibly fluffy.
- Cornstarch in the flour dredge: Adds that shatter-crispy crust the chicken needs.
- Hot sauce and Worcestershire in the egg wash: Builds depth without making it spicy.
- Seasoned salt, paprika, cayenne, and onion powder: The full Southern seasoning blend that makes the coating taste like it came from a restaurant.
How to Make It Step by Step
The waffles come first so they can stay warm in a 200°F oven while you fry. Don’t skip preheating your waffle iron it’s the difference between a waffle that sticks and one that releases clean with crisp edges.
- Whisk dry waffle ingredients together, then mix in egg yolks, buttermilk, melted butter, and vanilla extract.
- Beat egg whites to stiff peaks, then gently fold into the batter do not overmix.
- Cook waffles according to your maker’s instructions and keep warm in a low oven.
- Whisk eggs, hot sauce, and Worcestershire together for the egg wash.
- Shake the seasoned flour blend in a paper bag, then dip chicken in egg wash and coat thoroughly.
- Let the coated chicken rest 10 to 15 minutes so the crust sets before frying.
- Fry in 1½ inches of hot oil in a cast iron skillet, four pieces at a time cover briefly to steam the inside, then uncover to re-crisp.
- Drain on paper towels, then assemble over buttered waffles with maple syrup.
Pro Tip: To test if the oil is hot enough, toss in a pinch of flour. If it sizzles right away, you’re ready to fry.
Can You Make Chicken and Waffles Ahead of Time?
Yes and it holds up better than you’d expect. Storing the components separately means nothing gets soggy before you’re ready to eat.
- Waffles keep in the fridge for up to 3 days in an airtight container with parchment between each one.
- Fried chicken stays good for 3 to 4 days refrigerated, stored on paper towels in a sealed container.
- Both freeze well chicken up to 3 months, waffles up to 2 months.
- Reheat chicken in a 400°F oven covered with foil for 20 minutes; reheat waffles in a toaster or oven at 350°F until crisp again.
Simple Swaps Worth Knowing
The recipe is flexible in a few smart ways without changing what makes it great.
- No buttermilk on hand use whole milk with a splash of white vinegar, let it sit 5 minutes.
- Salted butter can replace unsalted in the waffles with no adjustment needed.
- Prefer less heat reduce or skip the cayenne without losing the overall flavor.
- Dark meat takes longer to cook than white, so always start with thighs and drumsticks first.
FAQs ( Copycat Roscoe’s Chicken and Waffles )
What makes Roscoe’s chicken and waffles so famous?
Roscoe’s built its reputation on the contrast of super crispy seasoned fried chicken served over fluffy, buttery waffles. This copycat nails that same combination using a well-seasoned flour coating and a whipped egg white waffle batter.
Do you put syrup on chicken and waffles?
Yes – this recipe finishes the plate with a drizzle of warm pure maple syrup along with melted butter, powdered sugar, and parsley.
How do you keep fried chicken crispy while making waffles?
Make the waffles first, then hold them in a 200 degrees F oven while you fry the chicken. The chicken goes straight from the oil to a parchment-lined baking sheet in a 275 degrees F oven until everything is ready to plate.
Can I use frozen waffles for chicken and waffles?
You can, but this recipe uses a from-scratch buttermilk batter with whipped egg whites that gives you a fluffy inside and crisp outside a frozen waffle simply cannot match.
What sauce do you serve with chicken and waffles?
This dish is finished with warm pure maple syrup drizzled right over the chicken and waffles. No separate dipping sauce is needed when the syrup, butter, and savory crust do the work together.
One Bite and You’ll Understand the Obsession
This Roscoe’s Chicken and Waffles comes together faster than you’d expect crispy, golden, and exactly the kind of dinner that makes everyone go quiet at the table in the best possible way.
Don’t skip the cornstarch in your dredge that’s the little secret behind that shatter-crispy crust that holds up even under a pour of maple syrup. And if you’ve got leftover chicken, a 400°F oven with foil on top brings it right back to life, almost like it just came out of the cast iron.
If you make this one, I’d love to hear how it went drop a comment below and let me know if your family devoured it before you even sat down. Save this recipe for a friend who needs a weeknight win, because some evenings just deserve a dinner that feels like a little reward waiting at the end of a long day.
