Easy Kosher Chicken and Waffles Recipe for Shabbat Brunch

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I never thought I’d find myself making chicken and waffles until my cousin Rachel served it at her Shabbat brunch last spring. She’d discovered this Southern comfort food classic during college in Atlanta and figured out how to make it kosher. The combination sounds odd if you’ve never tried it, but there’s real magic in how the crispy fried chicken pairs with fluffy waffles and a drizzle of honey or maple syrup.

The trick to making this work in a kosher kitchen is planning your timing carefully. Since we can’t use buttermilk for the chicken marinade, I use a mixture of soy milk with lemon juice that gives the same tangy flavor and tenderizing effect. For the waffles, I stick with a dairy-free version using vegetable oil instead of butter. This keeps everything pareve, so you can serve it alongside the chicken without any kashrut concerns.

Making Chicken and Waffles Kosher

What makes this recipe particularly weeknight-friendly is that you can bread the chicken pieces the night before and keep them in the fridge. The waffle batter also holds well for a few hours, though I prefer making it fresh right before cooking. The key to crispy chicken is maintaining your oil temperature at exactly 350°F. Too hot and the outside burns before the inside cooks through. Too cool and you’ll end up with greasy, soggy coating.

Keys to Perfectly Crispy Fried Chicken

This dish works beautifully for weekend brunch or even dinner when you want something that feels special but doesn’t require hours in the kitchen. I like to serve it with a simple green salad dressed with lemon vinaigrette to cut through all the richness. The contrast between sweet waffles, savory seasoned chicken, and bright salad makes for a surprisingly balanced meal.

Easy Kosher Chicken and Waffles Recipe for Shabbat Brunch - American recipe
I never thought I'd find myself making chicken and waffles until my cousin Rachel served it at her Shabbat brunch last spring. She'd discovered this Southern comfort food classic during college in Atlanta and figured out how to make it kosher. The combination sounds odd if you've never tried it, but there's real magic in how the crispy fried chicken pairs with fluffy waffles and a drizzle of honey or maple syrup. The trick to making this work in a kosher kitchen is planning your timing carefully. Since we can't use buttermilk for the chicken marinade, I use a mixture of soy milk with lemon juice that gives the same tangy flavor and tenderizing effect. For the waffles, I stick with a dairy-free version using vegetable oil instead of butter. This keeps everything pareve, so you can serve it alongside the chicken without any kashrut concerns. What makes this recipe particularly weeknight-friendly is that you can bread the chicken pieces the night before and keep them in the fridge. The waffle batter also holds well for a few hours, though I prefer making it fresh right before cooking. The key to crispy chicken is maintaining your oil temperature at exactly 350°F. Too hot and the outside burns before the inside cooks through. Too cool and you'll end up with greasy, soggy coating. This dish works beautifully for weekend brunch or even dinner when you want something that feels special but doesn't require hours in the kitchen. I like to serve it with a simple green salad dressed with lemon vinaigrette to cut through all the richness. The contrast between sweet waffles, savory seasoned chicken, and bright salad makes for a surprisingly balanced meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: American, Southern
Calories: 685
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 lbs chicken pieces mix of thighs, drumsticks, and breasts
  • 2 cups unsweetened soy milk
  • 2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 6 cups vegetable oil for frying
For the Waffles
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 3/4 cups unsweetened soy milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
For Serving
  • 1/2 cup maple syrup or honey
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Prepare the Chicken
  1. In a large bowl, whisk together soy milk and lemon juice. Let sit for 5 minutes until it curdles slightly. Add chicken pieces and marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
  2. In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne if using.
  3. Remove chicken from marinade and dredge each piece in the seasoned flour mixture, pressing gently to help coating stick. Place on a wire rack and let sit for 10 minutes while oil heats.
Make the Waffles
  1. Preheat your waffle iron according to manufacturer's instructions.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk eggs, then add soy milk, vegetable oil, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir just until combined. Don't overmix - a few lumps are fine.
  5. Cook waffles according to your waffle iron's instructions until golden brown and crispy. Keep warm in a 200°F oven while frying chicken.
Fry the Chicken
  1. Heat vegetable oil in a large, heavy pot or deep skillet to 350°F. Use a thermometer to maintain temperature.
  2. Carefully add chicken pieces to hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes for larger pieces, 8-10 minutes for smaller pieces, until golden brown and internal temperature reaches 165°F.
  3. Remove chicken to a wire rack set over paper towels. Let drain for 2-3 minutes.
Serve
  1. Place waffles on serving plates and top with fried chicken pieces.
  2. Drizzle with maple syrup or honey and sprinkle with fresh parsley.
  3. Serve immediately while chicken is hot and waffles are still warm.

Notes

The chicken can be breaded up to 24 hours ahead and refrigerated. For extra crispy waffles, separate the eggs and whip the whites to soft peaks, then fold into the batter just before cooking. Leftover chicken reheats well in a 375°F oven for 8-10 minutes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 685
% Daily Value*
Total Fat 35g 45%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 950mg 41%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.
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