How To Cook The Crispiest Fried Chicken And Waffles

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When Derek and I lived in North Carolina, there was a super popular restaurant that everyone raved about that served fried chicken and waffles. Derek and I went with some out of town guests once, and while it did live up to they hype, it was fairly expensive, so we took it on ourselves to recreate it in the comfort of our own home.

Our Major Mistake:
I don't know how this recipe hasn't made the blog previously, but this meal has been one of our go-to meals for almost five years now. It's just that good. Learning to make good fried chicken came with a lot of trial and error though. The biggest problem being chicken that although deep fried, wasn't very crispy, and the outside breaded shell would come off in mushy strips almost as soon as it came out of the oil... not so pleasant.

The Secret Ingredient:
Turns out that the secret weapon to fix this issue was Argo® Corn Starch. Previously, we'd been using just all purpose flour, seasoned with spices. We quickly learned that if we wanted the outside of our chicken to have that incredibly light and super crispy texture that you get at restaurants, you need to incorporate Argo® Corn Starch into your mixture, as well. You can get the crispiest chicken with Argo® Corn Starch! 

Corn starch is often used as a thickening agent for sauces and soups and is commonly used in Asian cooking for stir-fries. However, when used in your batter to fry chicken, it will leave you with an audibly crunchy and beautifully browned exterior while sealing in the juices of the chicken. Argo® Corn Starch makes your fried chicken better! Just add corn starch to your batter to get the perfect crispy coating. There are many uses of Argo® Corn Starch including being a binding agent in desserts. Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations.

How to Serve Your Crispiest Chicken:
Since we like to serve this as a meal with chicken and waffles, you'll need to prepare your favorite waffle recipe, and then make the chicken to go on top. Our favorite way to eat this is with a sriracha-mayo drizzled on the top. Simply do two parts mayo, mixed with one part sriracha, and stir it together. You won't be sorry!

1 1/2 cups all purpose flour
1/4 cup Argo® Corn Starch
1 tablespoon garlic salt
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon red pepper flakes
2 cups milk
1lb thin sliced boneless skinless chicken breast

Pour enough oil into a heavy bottom pot on the stove so that if fills up about 1 inch of the pot. Heat the oil until it reaches 350º. In a large bowl, mix together all the dry ingredients. In a separate bowl, add the milk.

Dip your chicken into the milk, then completely cover with the flour/cornstarch mixture. Then place it back into the milk, and then back into the flour mixture again. Repeat the process with all of your chicken.

Once you're ready to cook your chicken, using metal tongs, place your chicken into the hot oil. Allow it to cook for 10 minutes, flipping each piece halfway, or until an internal thermometer reaches 165º.

When your chicken is cooked, using your metal tongs, transfer it to a paper towel lined plate to allow the excess oil to run off, and then serve on top of waffles with a drizzle of sriracha-mayo!
Be sure to visit Argo® Corn Starch for more inspiration. 

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  1. What a great idea! I've never made fried chicken before because I was too intimidated----you've inspired me!

    Happy day friend!

  2. Hi Paige

    I am new in here. I have heard about chicken and waffle, but I never tried it. It looks very delicious. I am just curious does it blend well with waffle? Because I usually view waffle as a dessert dish, and adding chicken on it is something else. I will gladly give it a try, and let you know about it. For chicken, can I just bake instead of deep fry? Will it make the taste different?

    Thank you

    1. Sorry if I asked such question. I am not from United State, so I dont know that much about American cuisines. We usually use waffle with chocolates or ice cream, bur using chicken is very new to me.

    2. Sorry I am just seeing your comment! Chicken and waffles does blend well together as long as you have the textures correct, if anything gets mushy, it loses it's appeal for sure! I haven't tried baking instead of frying so I can't tell for sure, but it may work, you'd have to try and see!