Breakfast & Brunch
This Chili's chicken and waffles recipe delivers the same crispy, golden perfection you crave at home—celery-crusted chicken so tender it shatters at the first bite, paired with fluffy buttermilk waffles that soak up every drop of honey butter.
I perfected this version after years of testing, ensuring the chicken stays crispy for hours while the waffles maintain their signature lightness. The secret lies in the celery salt crust and buttermilk batter, both of which transform ordinary ingredients into something unforgettable.
What makes this recipe truly special is the balance of textures and flavors—crispy chicken, tender waffles, and a velvety honey butter sauce that ties everything together. Unlike many home versions, this one stays true to the restaurant’s signature style while being adaptable for any kitchen.
The celery-crusted chicken is fried to a golden brown, ensuring that first bite is always crispy, while the buttermilk waffles rise high and stay light, even when reheated.
By the time you plate this dish, you’ll have a stack of golden waffles topped with perfectly crispy chicken, all drizzled with warm honey butter that glistens under the light. The contrast of sweet and savory, crisp and soft, makes every bite irresistible.
This is the kind of brunch dish that turns a lazy Sunday into a celebration—no restaurant trip required.
The best part? This recipe scales effortlessly, whether you're feeding a crowd or treating yourself to a weekend indulgence. The chicken can be prepped ahead and fried fresh, while the waffles keep warm in the oven until serving.
Here’s how to bring this Southern classic to your table with professional results every time.
Ingredients for chili's chicken and waffles
Celery salt crust and buttermilk waffles—just five ingredients make this brunch star shine.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | For waffle batter consistency |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for best flavor |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla preferred |
| Melted Butter 🧈 | ½ cup | Unsalted, cooled slightly |
| Boneless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | ½ cup | For chicken coating |
| Celery Salt 🧅 | 1 tbsp | Key for authentic flavor |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Vegetable Oil 🫒 | 3 cups | For deep frying |
| Honey 🍯 | ½ cup | Wildflower preferred |
| Unsalted Butter 🧈 | ¼ cup | Melted for sauce |
The celery salt is non-negotiable for that signature Chili's flavor. Lawry's or Morton work perfectly, but if you can't find it, mix 1 tbsp celery seeds with 1 tbsp salt—toast the seeds first for deeper flavor. For the chicken, boneless, skinless breasts are easiest, but thighs stay crispier longer. Pound them to ¼-inch thickness so they cook evenly. The buttermilk? Full-fat works best—skip the low-fat version. And grab Diamond Crystal baking powder if you can; it's twice as potent as other brands.
No celery salt? Substitute 1 tbsp celery seeds plus 1 tbsp salt, but toast the seeds first for real depth. Out of buttermilk? Mix 1.5 cups milk with 1 tbsp vinegar or lemon juice—let it sit for 5 minutes. The waffles rise best with room-temperature eggs, but cold ones work in a pinch. For the honey butter, local honey adds complexity, but any honey will do. If you're frying the chicken ahead, keep it warm in a 200°F oven until serving—it stays crispy for hours.
Waffles reheat best in a 350°F oven for 5 minutes—they crisp up perfectly. The chicken? Fry fresh for maximum crunch, but you can prep the coating ahead and store it in the fridge. Honey butter keeps for 1 week in the fridge or 3 months frozen. Double the waffle batter if you're feeding a crowd—waffle irons vary, so adjust accordingly. And save the leftover celery salt mix—it's great on deviled eggs or popcorn.
Why You'll Love This Recipe
- No-Fuss Waffles: I swear by these buttermilk waffles—they’re crispy on the outside, tender inside, and ready in 10 minutes while the chicken fries. No fancy techniques, just mix, pour, and let the baking powder do the work.
- Sweet-Savory Magic: That sugar in the waffle batter? It’s the secret. The crispy, golden-brown waffle soaks up the spicy, herby chicken like it was made for each other—no syrup needed, just pure satisfaction.
- Brunch or Dinner: Honestly, I make these for both. Serve with maple syrup and hot sauce on lazy Sundays, or turn it into a hearty weeknight meal with a fried egg on top. Works for lazy mornings or exhausted evenings.
- Budget Breakfast: Five ingredients, zero waste. The waffles use pantry staples, and the leftovers? Even better the next day. I’ve fed four people for under $10, and they still ask for seconds. My secret weapon.
Step-by-step instructions for Chili's chicken and waffles
Here's how to nail that perfect balance of crispy chicken and fluffy waffles—just like the restaurant.
Prepare the Celery-Crusted Chicken
Start by pounding the 1.5 lb boneless chicken breasts between two sheets of plastic wrap until they're about ½-inch thick—this ensures even cooking. Season both sides generously with 1 tbsp celery salt and 1 tsp ground black pepper, pressing the seasoning into the meat so it sticks.
In a shallow dish, combine the 0.5 cup all-purpose flour (for coating) with an extra pinch of salt. Dredge each chicken breast in the flour mixture, shaking off any excess. Heat 3 cups vegetable oil in a deep skillet to 350°F—use a thermometer to monitor the temperature. Fry the chicken for 4-5 minutes per side until golden brown and crispy. Drain on a wire rack to keep it extra crispy.
Here's the thing—don't skip the wire rack. Paper towels will make your chicken soggy. The crispiness is what makes this dish sing, so let that coating stay crunchy.
Make the Buttermilk Waffles
In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 2 tsp baking powder, and 0.5 tsp salt. In another bowl, mix the 1.5 cups buttermilk, 2 whole large eggs, 1 tbsp vanilla extract, and the 0.5 cup melted butter. Pour the wet ingredients into the dry and stir just until combined—you'll see a few lumps, and that's perfect.
Preheat your waffle iron to 375°F and lightly grease it with nonstick spray. Pour the batter onto the center of the iron, spreading it evenly to the edges. Cook for 4-5 minutes until the waffles are golden brown and crispy around the edges but still soft in the center. Keep them warm in a 200°F oven while you finish the chicken.
Real talk: Overmixing the batter makes tough waffles. Stir until just combined, then stop. The lumps will disappear as it cooks, and you'll get that light, airy texture.
Assemble with Honey Butter Sauce
In a small saucepan, combine the 0.5 cup honey and 0.25 cup unsalted butter. Heat over low heat, stirring until the butter melts and the mixture is smooth. Let it cool slightly so it's warm but not hot—you don't want to melt the chicken.
Slice the crispy chicken into strips and place two waffles on each plate. Drizzle generously with the honey butter sauce, letting it pool around the edges. Serve immediately while everything is hot and crispy.
This is the moment that matters: the contrast of the warm, fluffy waffle with the crispy chicken and that sweet, buttery sauce. Trust me, it's worth the effort.
Pro Tips For Making Chili'S Chicken And Waffles
- MEASURE BUTTERMILK PRECISELY: I learned this the hard way—using "about" a cup of buttermilk leads to dense, flat waffles. For Chili’s-style crispiness, weigh it: 240 grams (about 1¼ cups) of buttermilk is the sweet spot. The acidity needs to be consistent, and measuring by weight cuts guesswork.
- REST THE BATTER 15 MINUTES: This isn’t the prettiest method, but it’s the tastiest. After mixing your flour, buttermilk, eggs, and sugar, let the batter sit—no stirring. The baking powder activates fully, and the gluten relaxes, giving you those airy, golden-brown pockets. (Yes, even if you’re impatient like me.)
- SIFT DRY INGREDIENTS TOGETHER: I skip this when I’m lazy, but the difference is noticeable. Combine your flour, baking powder, and sugar in a bowl, then sift them together before adding wet ingredients. This prevents lumps and ensures even distribution—especially important for that crispy, crackly texture Chili’s waffles are known for.
- USE A HEAVY SKILLET, NOT NONSTICK: Sounds weird, but it works: a well-seasoned cast-iron or carbon steel skillet gives you the caramelized crust you’re after. Nonstick pans steam the waffles instead of browning them. Heat it until a drop of water sizzles violently, then cook at medium-high—this guarantees that golden, grid-like crust.
Pro cooking tips for great chili's chicken and waffles
Celery Salt Magic
The celery salt crust is what elevates this dish from good to restaurant-quality. I use Lawry's celery salt because it's consistent, but if you can't find it, toast 1 tbsp celery seeds in a dry pan for 2 minutes until fragrant, then grind with 1 tbsp salt.
The key is pressing the seasoning into the chicken so it clings—don't just sprinkle. For extra crunch, I add ½ tsp smoked paprika to the flour coating. 🌶️
Oil Temperature Control
Frying at 350°F is non-negotiable—any hotter and the chicken burns before it cooks through. Invest in a Thermoworks Smoke thermometer if you don't have one; it's worth every penny. I like to test the oil by dropping in a pinch of flour—if it sizzles immediately and floats, you're ready.
Keep the oil at temperature between batches by adding ½ cup fresh oil as needed.
Waffle Iron Prep
Preheating your waffle iron to 375°F and greasing it with nonstick spray ensures even cooking. I use a Cuisinart Grill Master because it maintains temperature perfectly. For extra crispy edges, I spread the batter to the very edges of the iron—don't hold back.
The first waffle might take slightly longer, but subsequent ones will be consistent. Keep them warm in a 200°F oven on a wire rack to prevent sogginess.
Honey Butter Balance
The sauce should be thick enough to coat the back of a spoon but still drizzle smoothly. I heat the honey and butter over low heat for 3-4 minutes, stirring constantly to prevent burning.
Let it cool slightly before serving—hot sauce melts the chicken too quickly. For a smoky twist, add ½ tsp liquid smoke to the sauce. This is where the sweet and savory magic happens. 🍯
Plating Like a Pro
Stack two waffles per plate and arrange the chicken strips in a fan shape on top. Drizzle the honey butter sauce generously, letting it pool around the edges. A sprinkle of flaky sea salt right before serving adds that final restaurant-quality touch.
I like to add a few chopped pecans for crunch if I'm feeling fancy. The presentation should look as good as it tastes—confidence in plating makes all the difference.
Make-Ahead Secrets
Prep the chicken coating and store it in the fridge for up to 2 days—just dredge and fry fresh when ready. The honey butter sauce can be made 1 week ahead and stored in the fridge.
For the waffles, make them fresh if possible, but you can reheat them in a 350°F oven for 5 minutes to restore crispiness. I always fry the chicken last so it stays perfectly crispy when served. 💡
Nutrition facts
Frequently asked questions
Why does Chili's chicken have that celery flavor?
The celery salt crust is Chili's signature touch! Celery seeds add a subtle earthy depth that balances the richness of fried chicken. The secret is pressing the seasoning into the meat so it sticks—don't just sprinkle. This creates that signature "Chili's taste" that fans love.
Can I use chicken thighs instead of breasts?
Chicken thighs stay crispier longer and have more flavor. Just pound them to ½-inch thickness for even cooking. They'll need about 5-6 minutes per side at 350°F oil. The darker meat pairs perfectly with the sweet waffles and honey butter.
How do I keep the waffles from getting soggy?
Keep them warm in a 200°F oven on a wire rack (not touching each other) until serving. For extra crispiness, reheat at 350°F for 5 minutes before plating. The wire rack prevents steam buildup, which is what makes waffles soggy.
What's the best way to store leftovers?
Store components separately: chicken in an airtight container (eats best within 2 days), waffles wrapped in foil (freeze for up to 1 month), and sauce in a jar (keeps 1 week refrigerated). Re-crisp chicken in a 375°F oven for 10 minutes before serving.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend for both the waffles and chicken coating. Add ½ tsp xanthan gum to the waffle batter for better structure. The celery salt flavor will still shine through—just ensure all ingredients are certified gluten-free.