Chicken and Waffle Skewers with Hot Honey Dipping Sauce: A Crowd-Pleasing Showstopper

30 INGREDIENTS • 9 STEPS • 1HR 20MINS

Chicken and Waffle Skewers with Hot Honey Dipping Sauce: A Crowd-Pleasing Showstopper

There are few pairings as iconic (and dangerously delicious) as crispy fried chicken and fluffy waffles. But why stop at the classic when you can turn it into a bite-sized skewer dripping with smoky, spicy hot honey? These Chicken and Waffle Skewers bring together buttermilk-brined, golden-fried chicken, fluffy cornmeal waffles, and crunchy pickles, all skewered for maximum snacking potential.

Whether you’re hosting a brunch, tailgate, or late-night feast, these skewers steal the show every time.
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There are few pairings as iconic (and dangerously delicious) as crispy fried chicken and fluffy waffles. But why stop at the classic when you can turn it into a bite-sized skewer dripping with smoky, spicy hot honey? These Chicken and Waffle Skewers bring together buttermilk-brined, golden-fried chicken, fluffy cornmeal waffles, and crunchy pickles, all skewered for maximum snacking potential.

Whether you’re hosting a brunch, tailgate, or late-night feast, these skewers steal the show every time.


How to Make Chicken and Waffle Skewers with Hot Honey Dipping Sauce



Ingredient Insights & Substitutions

  • Pickle Brine in the Marinade – Acts as a natural tenderizer, infusing the chicken with deep, tangy flavor. If you don’t have pickle brine, substitute with a mix of vinegar and a splash of hot sauce.
  • Cornstarch in the Dredge – Helps create an extra-light, shatteringly crispy crust. You can swap with rice flour for a similar effect.
  • Buttermilk in the Waffles & Chicken – Provides fluffiness and tang, keeping the waffles tender and the chicken juicy. If needed, make a substitute with milk + lemon juice (let sit for 5 minutes).
  • Fine Cornmeal in the Waffles – Adds subtle sweetness and crunch while keeping the waffles light. Use yellow or white cornmeal, but avoid coarse grind, which makes them too dense.
  • Hot Honey Dipping Sauce – A sweet-heat masterpiece, balanced with butter for silkiness and smoked paprika for depth. Adjust the cayenne for heat preference or add a splash of apple cider vinegar for extra tang.

Tips & Suggestions

  • For Maximum Crispiness – Let the battered chicken pieces rest for 5-10 minutes before frying to help the coating adhere better.
  • Extra-Fluffy Waffles? – Let the batter sit for at least 20 minutes to allow the baking powder to activate fully.
  • Want to Make It Spicier? – Add an extra teaspoon of cayenne to the dredge or a dash of hot sauce to the marinade.
  • Best Way to Serve? – Keep warm in a low oven (200°F) if serving for a party, and serve extra hot honey on the side for dipping.
  • Make-Ahead Friendly – The chicken and waffles can be cooked in advance, then reheated in a 400°F oven for 5-7 minutes to restore crispiness before assembling.

Frequently Asked Questions



Can I Bake or Air-Fry the Chicken Instead of Frying?

Yes! For a baked version, cook at 425°F for 20-25 minutes, flipping halfway through. For an air fryer, cook at 375°F for 12-15 minutes, shaking halfway.

What’s the Best Way to Store Leftovers?

  • Chicken – Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer to restore crispiness.
  • Waffles – Store in a zip-top bag in the fridge and reheat in a toaster or oven before serving.
  • Hot Honey – Keeps for weeks in a sealed jar at room temperature.

Can I Use a Different Cheese or Topping?

Absolutely! Try topping the skewers with grated Parmesan, crumbled blue cheese, or a drizzle of maple syrup for an extra layer of flavor.

Final Thoughts

These Chicken and Waffle Skewers take Southern comfort food and make it even more fun. Crispy, buttery, sweet, spicy, and insanely snackable, they’re perfect for parties, brunch spreads, or anytime you want a next-level appetizer.

🔥 Crispy, golden, sweet, spicy—these skewers bring all the flavors in every bite!

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1HR 20MINS

Total Time

$3.31

Cost Per Serving

Ingredients

Servings
6
us / metric
Marinade
Pickle Juice
1 cup
Pickle Juice
Buttermilk
1 cup
Buttermilk
Kosher Salt
1 tsp
Kosher Salt
Montreal Chicken Seasoning
1 tsp
Montreal Chicken Seasoning
optional
Smoked Paprika
1 tsp
Smoked Paprika
Garlic Powder
1 tsp
Garlic Powder
Ground Black Pepper
1 tsp
Ground Black Pepper
Boneless, Skinless Chicken Thigh
2 lb
Boneless, Skinless Chicken Thighs, cut into 1-inch chunks
Dredge
All-Purpose Flour
2 cups
All-Purpose Flour
Corn Starch
1/2 cup
Corn Starch
Garlic Powder
1 Tbsp
Garlic Powder
Kosher Salt
2 tsp
Kosher Salt
plus more for finishing
Smoked Paprika
2 tsp
Smoked Paprika
Cayenne Pepper
1/2 tsp
Cayenne Pepper
optional
Neutral Oil
8 cups
Neutral Oil
for frying
Buttermilk
4 Tbsp
Buttermilk
Cornmeal Waffle
Buttermilk
1 cup
Buttermilk
Butter
1/2 cup
Butter, melted, cooled
Large Egg
2
Large Eggs
All-Purpose Flour
1 1/2 cups
All-Purpose Flour
Fine Ground Cornmeal
1/2 cup
Fine Ground Cornmeal
Granulated Sugar
1 Tbsp
Granulated Sugar
Kosher Salt
1 tsp
Kosher Salt
Baking Powder
1 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Hot Honey
Honey
4 Tbsp
Honey
Butter
4 Tbsp
Butter
Smoked Paprika
1 Tbsp
Smoked Paprika
Cayenne Pepper
1 tsp
Cayenne Pepper
Salt
to taste
Salt
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Cooking Instructions

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step 1
Marinade the chicken: In a large mixing bowl, whisk together Pickle Juice (1 cup), Kosher Salt (1 tsp), Buttermilk (1 cup), Montreal Chicken Seasoning (1 tsp), if using, Smoked Paprika (1 tsp), Garlic Powder (1 tsp), and Ground Black Pepper (1 tsp). Add the Boneless, Skinless Chicken Thighs (2 lb) to the marinade to submerge completely. Cover and refrigerate for at least 1 hour and up to overnight.
step 2
Make the dredge: In a large mixing bowl, whisk together the All-Purpose Flour (2 cups), Corn Starch (1/2 cup), Garlic Powder (1 Tbsp), Kosher Salt (2 tsp), Smoked Paprika (2 tsp), and Cayenne Pepper (1/2 tsp). Set aside until ready to fry.
step 3
Make the waffle batter: In a large mixing bowl, whisk together the Buttermilk (1 cup), melted Butter (1/2 cup), and Large Eggs (2). Add in the All-Purpose Flour (1 1/2 cups), Fine Ground Cornmeal (1/2 cup), Granulated Sugar (1 Tbsp), Kosher Salt (1 tsp), Baking Powder (1 tsp), and Baking Soda (1/2 tsp) and mix until smooth. Let the batter sit for 20 minutes.
step 4
Make the hot honey: In a medium pot over medium heat, add Honey (4 Tbsp), Smoked Paprika (1 Tbsp), Salt (to taste), and Cayenne Pepper (1 tsp) and bring to a boil, and cook for 8 minutes on medium-low heat, until the sauce thickens. Stir in the Butter (4 Tbsp) until melted, the sauce should coat a spoon and be slightly sticky.
step 5
Fry the chicken: In a large stock pot, heat the Neutral Oil (8 cups) to 350°F.
step 6
Slowly drizzle in the Buttermilk (4 Tbsp) into the dredge, clumping together small pieces in the palm of your hand. This will help to get those crispy edges. Remove the chicken from the marinade and let the excess liquid drip off. Place the chicken into the dredge and toss to coat completely.
step 7
Carefully place the chicken into the oil and fry until golden brown and cooked to an internal temperature of 165°F. Remove the chicken to a wire rack set over a sheet tray and season lightly with salt.
step 8
Cook the waffles: Preheat your waffle maker to 350°F and lightly grease with nonstick spray. Pour the batter into the maker and cook until crispy.
step 9
Assemble: Cut the waffles into 1-inch pieces and thread on a skewer alternating with the fried chicken. Serve with the hot honey dipping sauce.
step 9 Assemble: Cut the waffles into 1-inch pieces and thread on a skewer alternating with the fried chicken. Serve with the hot honey dipping sauce.

RECIPES TAG

Breakfast
American
Brunch
Comfort Food
Chicken
Shellfish-Free
Kid-Friendly
Spring
Summer
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