Easy Red Velvet Waffles and Chicken Recipe

Introduction:

Let’s talk about red velvet waffles and chicken—because sometimes, breakfast deserves to be a little extra. If you’ve ever found yourself torn between sweet and savory, this dish is your delicious compromise. Imagine fluffy, cocoa-kissed waffles with a ruby-red hue, stacked high and topped with crispy, golden chicken wings that crunch with every bite. It’s brunch with a bold attitude—and it totally works.

This recipe isn’t just a fun twist on the Southern classic; it’s a full-on flavor celebration. Whether you’re treating yourself on a lazy Sunday or wowing your girlfriends at brunch, this dish brings big smiles, full bellies, and that “oh-my-gosh-what-is-this-magic” moment after the first bite.

Why You’ll Love This Red Velvet Waffles and Chicken Combo

• It’s Sweet and Savory Heaven: You don’t have to pick sides. The cocoa in the waffles pairs beautifully with the seasoned crunch of the chicken.
• Brunch Goals? Achieved. This is the kind of dish that makes people think you spent hours in the kitchen (spoiler: you didn’t).
• Totally Customizable: Wings or tenders? Syrup or spicy honey drizzle? You call the shots.
• Instagram-Worthy Color Pop: That red velvet hue? It’s got “brunch queen” written all over it.
• Kid-Approved, Partner-Devoured: Everyone finds something to love, whether it’s the crispiness, the sweetness, or the fact that it’s just so fun to eat.

Craving something sweet to follow this savory masterpiece? Try our ultra-rich Hot Fudge Brownie Bread — it’s gooey, chocolatey, and dangerously easy to love.

Ingredients You’ll Need to make Red Velvet Waffles and Chicken

For the Red Velvet Waffles:

• 4 cups waffle mix (any brand you love works great!)
• 2 medium eggs
• 1 tablespoon cocoa powder – for that signature red velvet depth
• 2 tablespoons red food coloring – because brunch should be bold
• ⅛ teaspoon vanilla extract – just a splash of cozy aroma
• Water or milk (as needed per your waffle mix instructions)

For the Chicken:

• 8–10 chicken wings, split into drums and flats if you like variety
• 2 cups vegetable oil – for that irresistible deep-fry crisp

For the Breading & Seasoning:

• 2 cups all-purpose flour
• 2 tablespoons seasoning salt – flavor packed into every bite
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika – gives a little smoky warmth
• 1 tablespoon black pepper – a kick without the heat

Optional serving ideas: drizzle with maple syrup, honey butter, or hot honey for the ultimate flavor bomb.

Step-by-Step Instructions: From Batter to Crispy Chicken Bliss

 Step 1: Prep Your Chicken

1. Rinse and pat dry your chicken wings. Nobody wants soggy skin.
2. In a large bowl, mix your flour, seasoning salt, garlic powder, onion powder, paprika, and pepper.
3. Coat each wing in the flour mixture until well covered. For extra crunch, double dip: flour → quick water dip → back in the flour.

 Step 2: Fry to Golden Perfection

1. Heat vegetable oil in a deep skillet or fryer over medium-high heat (about 350°F).
2. Carefully add chicken pieces in batches—don’t overcrowd.
3. Fry for about 10–12 minutes, flipping halfway through, until golden brown and cooked through.
4. Place cooked wings on a paper towel-lined plate to drain excess oil.

Step 3: Make the Red Velvet Waffle Batter

1. In a large mixing bowl, combine waffle mix, cocoa powder, eggs, red food coloring, and vanilla.
2. Add water or milk as needed, following your waffle mix directions. Stir until smooth and slightly thick.

Step 4: Cook the Waffles

1. Preheat your waffle iron and lightly grease if needed.
2. Pour batter into the waffle iron and cook according to its settings—usually 3–5 minutes until fluffy and lightly crisp at the edges.
3. Repeat until all batter is used.

 Step 5: Plate & Serve

1. Stack a hot red velvet waffle on a plate, top with 2–3 crispy wings, and drizzle with your favorite syrup or glaze.
2. Snap a pic. You earned it.

Tips & Tricks for the Best Red Velvet Waffles and Chicken

• Double-dip your chicken: Want extra crunch? Dip your chicken in water or buttermilk between two rounds of flouring. The result? Crispy-on-the-outside, juicy-on-the-inside magic.
• Don’t skip the cocoa: It might seem odd in a waffle meant for chicken, but that tiny bit of cocoa powder gives the waffles their signature flavor and color depth. Trust the process!
• Rest your batter: Letting your waffle batter rest for 5–10 minutes helps everything hydrate and settle. The result? Fluffier waffles that hold their shape like champs.
• Temperature check matters: A too-cold waffle iron gives you limp waffles. And frying chicken in oil that’s not hot enough will turn your wings greasy instead of golden. Aim for 350°F for both.
• Hot honey drizzle = next level: Mix a bit of honey with a dash of cayenne or red pepper flakes.
• Freeze leftovers like a pro: The waffles freeze great! Just pop them in a toaster later. Chicken?

My Family’s Favorite Sunday Brunch Story

Let me paint the picture: it’s Sunday morning, the kids are still in pajamas, and the kitchen smells like chocolate cake and fried chicken—because that’s exactly what’s happening. When I make red velvet waffles and chicken, I expected a couple “yums,” maybe a “this is good.”

But instead? Silence.

Not a word—just crunchy bites and syrup-dripping forks.

Then my middle kid, with a mouth still full, goes: “Mom… you should open a restaurant.” Honestly, my heart melted faster than the butter on those waffles.

Now, it’s a tradition. Every birthday, every “yay-we-survived-the-week” moment—it’s this recipe. It turned into one of those meals. The ones that become memory markers.

So yes, this isn’t just food. It’s a family favorite. A little bit sweet, a little bit wild—and 100% made with love.

Frequently Asked Questions About Red Velvet Waffles and Chicken

Can I use a homemade waffle batter instead of boxed mix?

Absolutely! If you’ve got a go-to homemade waffle recipe, just add cocoa powder, red food coloring, and vanilla extract to it to give it that red velvet vibe. It’s flexible, and still fabulous.

Can I use chicken tenders or thighs instead of wings?

Totally! While wings add a fun finger-food factor, boneless tenders or even bone-in thighs work great too. Just adjust your frying time: tenders cook faster, while thighs need a bit more time to get crispy and cooked through.

I don’t deep-fry often. Can I bake or air-fry the chicken?

Yes! To bake: place breaded chicken on a greased rack over a baking sheet and bake at 400°F for about 35–40 minutes, flipping halfway.
To air-fry: spray lightly with oil and cook at 375°F for 18–22 minutes, flipping once. It won’t be as deeply crispy as frying, but still super tasty.

 Can I make this ahead of time?

Definitely. Waffles freeze like champs—just let them cool, then store in freezer bags. Pop them in the toaster to reheat. For chicken, it’s best fresh, but you can refrigerate leftovers and reheat in the oven or air fryer for crunch.

What are some fun toppings besides syrup?

Glad you asked! Try:

• Whipped cream and berries for a dessert twist
• Spicy honey drizzle for a bold contrast
• Maple butter glaze for that classic Southern finish
• Or even a savory white gravy for soul food flair