Red Velvet Waffles and Chicken Recipe

By Callie

Introduction

I made red velvet waffles and chicken for the first time on Valentine’s Day morning a couple of years ago because I wanted something that felt festive without being a full-on dessert at 9 AM. I’d seen red velvet waffles floating around online and thought the idea was fun but kind of gimmicky. Then I actually tasted one — the faint cocoa flavor, the gorgeous deep red color, the way the sweetness of the waffle played against the salty, crispy fried chicken — and I took it all back. This combination is seriously good.

The thing about chicken and waffles is that it already works. Sweet maple syrup over savory, well-seasoned fried chicken on top of a warm, fluffy waffle is one of those combinations that shouldn’t make sense but absolutely does. Swapping in a red velvet waffle adds a subtle cocoa undertone and a dramatic color that turns a classic Southern brunch into something that stops people in their tracks. My mother-in-law walked into the kitchen, saw the plate, and said “are those RED?” before I could even say good morning.

The fried chicken here is straightforward — wings dredged in seasoned all-purpose flour and fried to a deep golden, crispy finish. Nothing complicated, just well-seasoned and cooked at the right oil temperature. The waffles use a boxed waffle mix as the base (no shame in that), with cocoa powder, vanilla, and red food coloring stirred in to get that red velvet flavor and color. The whole thing comes together in about 30 minutes, which means it’s totally doable on a weekend morning without turning the kitchen into a disaster zone.

If you love fun, indulgent breakfast recipes, my Cinnamon Roll Pancakes are another weekend brunch hit that looks impressive but is surprisingly simple to pull off.

Why You Will Like This Red Velvet Waffles And Chicken Recipe

• Sweet and savory in every bite — The subtle cocoa sweetness of the red velvet waffles against the crispy, well-seasoned fried chicken with a drizzle of maple syrup is the kind of flavor contrast that’s hard to stop eating.
• Ready in 30 minutes — Using a waffle mix for the base keeps prep fast. The chicken fries in about 14 minutes total. You can have a show-stopping brunch on the table in half an hour.
• It looks stunning — Deep red waffles topped with golden fried chicken is a plate that gets photographed before it gets eaten. It’s naturally impressive without any fancy plating skills.
• Perfect for special occasions — Valentine’s Day, Christmas morning, birthdays, bridal showers, or any morning you want breakfast to feel like an event. This recipe makes ordinary weekends feel like celebrations.
• The fried chicken seasoning is simple but perfect — Garlic powder, onion powder, paprika, salt, and pepper. That’s it. No complicated marinades, no overnight brining. Just solid seasoning that lets the chicken flavor come through.
• Kid-friendly and fun — Emily was absolutely thrilled the first time she saw red waffles. There’s something about colored food that makes kids excited to eat, and the chicken-and-waffle combination is universally popular with younger eaters.
• Works for breakfast-for-dinner too — We make this for dinner at least once a month. There’s no rule that says fried chicken and waffles belong exclusively at the breakfast table.
• Endlessly customizable — Hot honey, buffalo sauce, whipped cream, fresh berries, chocolate chips in the batter. You can take this recipe in so many different directions depending on your mood.

Red Velvet Waffles And Chicken Ingredients

For The Red Velvet Waffles

• 4 cups waffle mix — Any standard boxed waffle mix works. I use Bisquick or Krusteaz. The mix is the base, and the cocoa powder and food coloring transform it into red velvet. If you prefer making waffles from scratch, use your go-to buttermilk waffle recipe as the base.
• 2 eggs, room temperature — Room temperature eggs blend into the batter more smoothly and help the waffles rise better. Pull them from the fridge about 20 minutes before you start, or place them in a bowl of warm water for 5 minutes.
• 1 tbsp cocoa powder — This is what gives the waffles their subtle chocolate flavor. Use unsweetened cocoa powder (like Hershey’s or Dutch-process). One tablespoon is enough for a hint of cocoa without making the waffles taste like a brownie.
• 2 tbsp red food coloring — This is what creates the dramatic red velvet color. Gel food coloring is more concentrated and works better than liquid — you need less and the color is more vivid. For a natural alternative, beet juice or pomegranate juice works, though the color will be more muted.
• 1/8 tsp vanilla extract — A small amount of vanilla rounds out the cocoa flavor and adds warmth.
• Maple syrup for serving — The finishing touch. Real maple syrup (not pancake syrup) makes a noticeable difference in flavor. It’s more complex and less cloyingly sweet.

For The Fried Chicken

• 2 cups vegetable oil (for frying) — You need enough oil to submerge the wings at least halfway. Vegetable oil, canola oil, or peanut oil all work. Peanut oil gives the best flavor for frying if you don’t have nut allergies in the house.
• 8 pieces chicken wings — Whole wings or flats and drums separated. Pat them dry with paper towels before seasoning — dry chicken takes on seasoning better and fries crispier because surface moisture causes splattering and steaming instead of crisping.
• 2 cups all-purpose flour — The dredging flour. It creates the crispy coating. Some people add a tablespoon of cornstarch to the flour for extra crunch — I’ve tried it and it does make a difference if you want a shatteringly crispy crust.
• 2 tbsp salt — This seasons both the chicken directly and the dredging flour. If you’re sensitive to salt, reduce to 1 1/2 tablespoons.
• 1 tbsp black pepper — Freshly ground is best. This is generous seasoning, which is what you want for fried chicken. Under-seasoned fried chicken is a disappointment.
• 2 tsp garlic powder — Adds savory depth without the burn risk of fresh garlic in hot oil.
• 2 tsp onion powder — Works with the garlic powder to create a full, rounded savory flavor.
• 1 tsp paprika — Regular paprika adds color and mild warmth. Smoked paprika gives a deeper, smokier flavor that I really like with the red velvet waffles.

Callie’s Kitchen Note: The first time I fried chicken at home, the oil temperature was all over the place because I didn’t use a thermometer. Some pieces were dark brown and overcooked on the outside with raw meat inside, and others were pale and greasy. A simple clip-on deep-fry thermometer changed everything. Keep the oil at a steady 350 degrees F and the chicken comes out golden, crispy, and cooked through every single time. They cost about 10 dollars and they’re worth every penny.

Substitutions

• Chicken cuts: Boneless chicken tenders or thighs work if you prefer. Tenders cook faster (about 4-5 minutes per side). Thighs are juicier but take a couple of minutes longer.
• Waffle mix alternative: A homemade buttermilk waffle batter works great. Just add the cocoa powder, vanilla, and food coloring to your scratch recipe.
• Natural food coloring: 2-3 tablespoons of beet juice or pomegranate juice replaces the red food coloring. The color is more of a deep pink than bright red, but the flavor isn’t affected.
• Spice it up: Add 1/2 teaspoon of cayenne pepper to the flour dredge for a spicy fried chicken that contrasts even better with the sweet waffles.
• Air fryer option: You can air-fry the chicken wings at 400 degrees F for about 20 minutes (flipping halfway) for a lighter version. The coating won’t be quite as crispy as deep-fried, but it’s a solid alternative.

How To Make Red Velvet Waffles And Chicken

This recipe has two components — fried chicken and waffles — that you can cook almost simultaneously. I start the chicken first since it takes a bit longer, then make the waffles while the chicken fries.

Frying The Chicken

1. Heat the oil. Pour 2 cups of vegetable oil into a deep, heavy-bottomed skillet or Dutch oven. Heat over medium heat until the oil reaches 350 degrees F. Use a deep-fry thermometer to monitor the temperature. The USDA recommends frying at consistent temperatures to help food cook evenly and safely.
2. Season the chicken. While the oil heats, season the chicken wings all over with the salt, black pepper, garlic powder, onion powder, and paprika. Use your hands to rub the seasoning into the meat so it sticks.
3. Dredge in flour. Place the 2 cups of all-purpose flour in a shallow bowl or plate. Press each seasoned wing firmly into the flour, coating all sides evenly. Shake off any excess. For an extra-crispy coating, dip the floured chicken into buttermilk and then back into the flour for a double coat.
4. Fry the wings. Carefully place the wings into the hot oil, working in batches so you don’t overcrowd the pan. Overcrowding drops the oil temperature and leads to greasy, soggy chicken instead of crispy chicken. Fry for about 7 minutes per side, turning once, until the coating is deep golden brown and the chicken reaches an internal temperature of 165 degrees F.
5. Drain and rest. Transfer the fried chicken to a wire rack set over a baking sheet. A wire rack keeps the chicken crispy on all sides — if you rest it on paper towels, the bottom gets steamy and loses its crunch.

Callie’s Kitchen Note: Don’t overcrowd the frying pan. I know it’s tempting to throw all 8 wings in at once to get it done faster, but every time I’ve done that, the oil temperature drops by 30-40 degrees and the chicken comes out greasy and pale instead of golden and crispy. Fry in two batches of 4 wings each. It only takes a few extra minutes and the difference in texture is huge.

Making The Red Velvet Waffles

6. Preheat the waffle iron. Turn it on and let it heat fully. Lightly grease the plates with cooking spray or a thin brush of melted butter, even if it’s non-stick. This helps the waffles release cleanly and adds a touch of crispness to the exterior.
7. Mix the batter. In a large mixing bowl, prepare the waffle batter according to the box instructions. Then add the 2 eggs, 1 tablespoon of cocoa powder, 1/8 teaspoon of vanilla extract, and 2 tablespoons of red food coloring. Whisk until fully combined and the batter is an even, deep red color with no streaks.
8. Cook the waffles. Pour the recommended amount of batter onto the preheated waffle iron (usually about 1/2 to 3/4 cup depending on your iron size) and close the lid. Cook according to the manufacturer’s instructions — usually 3-5 minutes, until the steam stops and the waffle is firm and slightly crisp on the outside.
9. Keep warm. If you’re making multiple waffles, place the finished ones on a baking sheet in a 200 degree F oven to keep them warm and slightly crispy while you cook the rest.

Assembling The Plate

10. Stack and serve. Place a warm red velvet waffle on a plate. Set 2 pieces of crispy fried chicken on top (or beside, if you prefer). Drizzle generously with maple syrup and serve immediately. The contrast of the warm, fluffy red waffle, the crunchy golden chicken, and the sweet maple syrup is what makes this dish special.

Callie’s Kitchen Note: For fluffier waffles with more lift, try separating the egg whites from the yolks. Add the yolks to the batter as normal, then beat the whites to stiff peaks with a hand mixer and fold them in at the very end. This takes about 3 extra minutes but the waffles come out noticeably lighter and airier. I do this when I’m trying to impress someone. For a regular Saturday morning, I just stir the whole eggs in and the waffles are still great.

Common Mistakes To Avoid

This recipe is pretty straightforward, but these mistakes can affect how the final dish turns out.

Frying at the wrong oil temperature. Too hot and the outside burns while the inside stays raw. Too cool and the chicken absorbs oil and comes out greasy. Use a thermometer and keep the oil at 350 degrees F throughout. Adjust the burner as needed — oil temperature fluctuates when you add cold food.

Overcrowding the frying pan. Adding too many pieces at once drops the oil temperature dramatically. Fry in batches of 3-4 pieces for the crispiest results.

Overmixing the waffle batter. Just like muffins or pancakes, waffle batter should be stirred until just combined. A few small lumps are fine. Overmixing develops the gluten and makes the waffles tough and chewy instead of light and fluffy.

Not drying the chicken before seasoning. Wet chicken doesn’t hold seasoning well and causes oil splattering during frying. Pat each piece dry with paper towels before adding the spices.

Resting fried chicken on paper towels. Paper towels absorb the first layer of oil but then trap steam against the bottom of the chicken, making it soggy. Use a wire rack set over a baking sheet instead — air circulates on all sides and the coating stays crispy.

Storage And Reheating

Refrigerator Storage

Store the waffles and chicken separately in airtight containers in the fridge. Waffles keep for up to 3 days. Chicken keeps for up to 4 days. Storing them separately prevents the chicken’s crispy coating from getting soft from the moisture in the waffles.

Freezing Instructions

Waffles: Let them cool completely on a wire rack, then lay them in a single layer on a baking sheet and flash-freeze for about an hour. Once solid, transfer to a freezer-safe zip-top bag with parchment paper between each waffle. They keep for up to 3 months. Reheat directly from frozen in a toaster or oven.

Chicken: Cool completely, wrap individual pieces in plastic wrap, then place in a freezer bag. Freezes for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating Methods

• Waffles: Pop them in the toaster for the fastest method — 1-2 cycles until warm and crisp. Or reheat in a 350 degree F oven for 5-7 minutes on a baking sheet. The oven method is best if you’re reheating several at once.
• Chicken: An air fryer at 375 degrees F for 5-7 minutes is the best way to get the crispy coating back. No air fryer? Bake at 375 degrees F on a wire rack for 10-15 minutes.
• Microwave: Not recommended for either component. It makes the waffles rubbery and the chicken soggy. If it’s your only option, microwave the chicken for 30 seconds to take the chill off, then finish it in a hot skillet for 2 minutes per side.

Callie’s Kitchen Note: I freeze leftover waffles all the time. They go straight into the toaster from the freezer and come out perfectly warm and crispy in about 2 minutes. It’s actually faster than making toast. Emily grabs a frozen waffle for breakfast on school mornings when we’re rushing, and she has no idea it’s a “leftover.” They reheat that well.

Red Velvet Waffles And Chicken Variations

The base recipe is a great starting point, and it adapts easily to different flavors and occasions.

• Hot honey drizzle — Replace the maple syrup with hot honey (honey mixed with a few dashes of cayenne pepper or hot sauce). The sweet heat against the crispy chicken and cocoa-flavored waffle is unbelievable. This is my preferred way to eat this dish now.
• Buffalo chicken version — After frying, toss the chicken wings in buffalo sauce and serve on the waffle with a drizzle of ranch. The tangy heat of the buffalo sauce against the sweet waffle creates a whole different flavor experience.
• Chocolate chip waffles — Fold 1/4 cup of mini chocolate chips into the waffle batter for an extra hit of chocolate. This leans into the dessert-for-breakfast vibe and kids go absolutely wild for it.
• Holiday peppermint version — Add 1/4 teaspoon of peppermint extract to the waffle batter and sprinkle crushed candy canes on top. Drizzle with a white chocolate sauce. Festive, fun, and perfect for Christmas morning.
• Summer peach edition — Top the waffles with sliced fresh peaches, a sprinkle of cinnamon, and a drizzle of honey instead of maple syrup. Skip the chicken for a lighter, warm-weather version, or keep it for the full sweet-and-savory experience.
• Dairy-free version — Use a dairy-free waffle mix (or substitute almond milk or oat milk in a from-scratch recipe). The fried chicken is already dairy-free as written. Everything else stays the same.
• Low-carb / keto version — Use an almond flour-based waffle batter with cocoa powder and a keto-friendly sweetener. For the chicken, swap all-purpose flour for a mix of almond flour and crushed pork rinds for a grain-free coating that still gets crispy.

Serving Suggestions

What To Serve Alongside

Red velvet waffles and chicken is a complete meal on its own, but a few sides round out the table. Fresh berries — strawberries, blueberries, or raspberries — add a bright, fresh contrast to the richness. A dollop of vanilla-infused whipped cream on the waffle makes it feel even more special. Scrambled eggs or a simple fruit salad work well for a bigger brunch spread.

Presentation Tips

Stack the waffle on a plate and lean 2 pieces of fried chicken against the side for that classic Southern restaurant look. Drizzle maple syrup from a small pitcher at the table so guests can add as much as they want. A dusting of powdered sugar on the waffle adds a bakery touch. For a brunch buffet, set out a platter of waffles and a separate platter of fried chicken and let people build their own plates.

Occasion Ideas

Valentine’s Day breakfast (the red color makes it perfect), Christmas morning, birthday brunch, baby shower, bridal shower, Mother’s Day breakfast in bed, Juneteenth celebration, game day brunch, or any Saturday when you want breakfast to feel like an event. This is also a top-tier breakfast-for-dinner option.

Beverage Pairings

Strong black coffee or espresso stands up to the richness of the fried chicken and the sweetness of the waffles. A citrusy mimosa or sparkling lemonade cuts through the heaviness with effervescence and acidity. For a non-alcoholic option, a cold glass of fresh-squeezed orange juice or a berry smoothie adds freshness.

Red Velvet Waffles And Chicken FAQ

Recipes You May Like

If you loved this red velvet waffles and chicken, here are a few more fun breakfast and brunch recipes:

• Cinnamon Roll Pancakes — Fluffy pancakes with a cinnamon swirl and cream cheese glaze. Another show-stopping sweet breakfast that looks impressive and tastes even better.
• Nashville Hot Chicken — If you loved the fried chicken in this recipe, the Nashville hot version takes the seasoning up several notches with cayenne-spiked oil. Incredible on its own or as a spicy swap in this waffles-and-chicken combo.
• Best Fluffy Buttermilk Pancakes — A classic buttermilk pancake recipe that’s perfectly fluffy every time. Great for mornings when you want something a little simpler but still homemade.

Conclusion

Red velvet waffles and chicken is one of those recipes that sounds wild until you taste it, and then it just makes perfect sense. The cocoa-kissed, deep red waffles add a subtle sweetness and a dramatic pop of color. The crispy, well-seasoned fried chicken brings salty, savory crunch. And a generous drizzle of maple syrup ties the whole thing together in that classic sweet-meets-savory way that Southern cooking does so well.

I make this for almost every special occasion breakfast, and it never fails to get a reaction. Even on an ordinary Saturday, it makes the morning feel like a celebration. Give it a try, play around with the hot honey or buffalo sauce variations, and let me know in the comments which way you served it. I’d love to hear.

Pin this recipe to your brunch or special occasion board on Pinterest so it’s ready when you need it.

Happy cooking!

Callie

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