Buttermilk Fried Chicken & Cornbread Waffles with Hot Honey Butter

Buttermilk fried chicken. Cornbread waffles. Hot honey butter. And a rare bottle of sparkling rosé from the Sonoma Coast. This video brings Southern comfort to a new level of refinement. Watch as I walk through every element of this elegant comfort food plate, and I finish it with a crisp, dry glass of 2018 Ultramarine Rosé from Hirsch Vineyard. This is a wine pairing rooted in contrast: richness and heat balanced with bubbles and lift.

A Southern classic with a California twist, this dish layers juicy, spice-marinated fried chicken on top of crispy cornbread waffles and finishes with sweet, fiery hot honey butter. The cornbread waffles get extra texture from charred corn, sharp cheddar, and scallions, making them more than just a base — they’re a star of their own. Served together, it’s indulgent comfort food elevated with freshness and balance, perfect for brunch or dinner with a crisp sparkling wine or dry rosé.

Buttermilk Fried Chicken (Boneless Thighs Preferred)

Ingredients

• 4 boneless, skin-on chicken thighs, pounded evenly (bone-in optional; adjust time)

• 2 cups buttermilk

• 1 tbsp kosher salt

• 2 tsp smoked paprika

• 2 tsp garlic powder

• 1½ tsp onion powder

• 1 tsp dried thyme

• 1 tsp cayenne pepper

• ½ tsp black pepper

Dredge:

• 1½ cups all-purpose flour

• ½ cup cornstarch

• 1½ tsp kosher salt

• 1 tsp baking powder

• 2 tsp smoked paprika

• 1 tsp cayenne pepper

• ½ tsp white pepper

• 1 tsp garlic powder

• ½ tsp mustard powder

• ½ tsp MSG (optional)

Finishing Dust:

• 1 tbsp brown sugar

• ½ tsp cayenne

• ½ tsp smoked paprika

• Pinch kosher salt

For Frying:

• Neutral oil (peanut, canola, etc.)

Instructions

1. Marinate: Pound thighs evenly. In a bowl, combine buttermilk, salt, and spices. Add chicken and marinate at least 12 hours (overnight preferred).

2. Optional Oil Prep: Warm frying oil with garlic and thyme for 10 minutes to infuse. Strain.

3. Dredge: Mix dredge ingredients in a large bowl. Remove chicken from marinade (keep excess on), coat thoroughly, and press to adhere. Shake off excess.

4. Rest: Place dredged thighs on a wire rack for 20–30 minutes to set coating.

5. Fry: Heat oil to 350°F. Fry boneless thighs 5–6 minutes (165°F internal). Bone-in thighs: 7–8 minutes.

6. Dust (Optional): Sprinkle finishing dust on hot chicken. Rest on wire rack.

Cornbread Waffles

Ingredients

• 1 cup all-purpose flour

• ½ cup medium-grind yellow cornmeal

• 1 tbsp cornstarch

• 1 tbsp sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ¾ tsp kosher salt

• 2 large eggs

• 1 cup buttermilk

• ¼ cup water

• 6 tbsp browned butter, melted

• ½ cup charred corn

• ¼ cup shredded sharp cheddar

• 2 tbsp chopped scallions

Instructions

1. Preheat waffle iron at least 10–15 minutes.

2. Whisk flour, cornmeal, cornstarch, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk eggs, buttermilk, water, and browned butter.

4. Combine wet and dry just until mixed (do not overmix).

5. Adjust with a splash of water if too thick; rest 5 minutes.

6. Grease waffle iron, fill, and cook until golden, 6–8 minutes.

7. Hold finished waffles in a 250–300°F oven on a rack.

Hot Honey Butter

Hot Honey

• ½ cup honey

• 1 tsp red pepper flakes

Instructions: Warm honey with pepper flakes 3–5 minutes (do not boil). Strain.

Hot Honey Butter

• ½ cup unsalted butter, softened

• 2–3 tbsp strained hot honey

• 1 tsp cider vinegar

• Pinch flaky sea salt

Instructions: Mix butter with hot honey, vinegar, and salt until smooth. Serve soft or chilled.

Wine Pairing

This sweet-savory-spicy combo is fantastic with bubbles:

• California sparkling rosé — balances heat and richness with crisp red fruit.

• Prosecco — playful sweetness to complement hot honey butter.

• Dry Riesling — citrusy lift against fried chicken’s crunch and waffle richness.