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If there were ever a Benedict that threw out the rulebook and wrote its own Southern saga, this Carolina-style Chicken and Waffles Eggs Benedict is it. Crispy buttermilk fried chicken, golden cornmeal waffles, and a sunny egg—because runny yolks make everything better—get paired with tangy Havarti cheese and drizzled with hot honey for a Carolina-style upgrade. Hollandaise who?
Crispy, golden fried chicken nestled on a warm, fluffy Buttery Crisp Cornmeal Waffle, drizzled with spicy honey, and topped with a perfectly cooked sunny side-up egg. This dish is comfort food at its best—every bite is a mix of crunchy, buttery, and rich flavors, with just enough heat to keep things interesting.
I first had chicken and waffles at a small diner in North Carolina, where the owner swore by his grandmother’s recipe. The chicken was crisp but juicy, the waffles had a hint of sweetness from cornmeal, and the drizzle of hot honey tied it all together. But there were a couple of surprises that made the dish entirely unique; tangy Havarti cheese and a sunny-side-up egg with a perfectly runny yolk. That first bite was a revelation. After countless attempts at home, tweaking the batter and adjusting the seasoning on the fried chicken, I finally landed on a version that brings it home.
Table of Contents
- Why A Chicken and Waffle Benny Is a Must-Try
- Here’s the Flavor Lowdown
- Must-Have Ingredients for a Chicken and Waffle Benny
- A Buying Guide for Hot Honey
- Recipe Shortcuts
- Ingredient Notes
- How To Make Chicken and Waffles Eggs Benedict
- Beer, Wine and Cocktail Pairings
- How to Serve
- Make-Ahead and Storage Instructions
- Way To Weekend with Brunch Recipes
- Chicken and Waffles Eggs Benedict Recipe
- Frequently Asked Questions
Why A Chicken and Waffle Benny Is a Must-Try
- The perfect balance – Buttermilk-fried chicken’s savory crunch meets the slight sweetness of waffles for an unforgettable contrast.
- Rich yet light – The airy texture of cornmeal waffles offsets the crisp chicken, while a runny egg and honey glaze add layers of indulgence.
- Weekend-worthy – Crispy fried chicken, fluffy waffles, cheese, hot honey, and a perfect sunny egg—because brunch should never make you choose.
- Customizable – With different spice levels, cheese choices, and waffle textures, it’s easy to make it your own.
Here’s the Flavor Lowdown
Crispy, buttery, and golden, this dish is rich with smoky flavors and a touch of sweet heat from the honey. Each bite lingers. Quite possibly my favorite part of this entire profile is the Havarti because it is the “neutral-ness” between everything else going on!
Must-Have Ingredients for a Chicken and Waffle Benny
For the best chicken and waffles, homemade waffles are a game-changer. Sure, frozen works in a pinch, but my cornmeal waffle recipe takes this brunch dish to the next level. Pair it with unbelievably easy fried chicken, and you’ve got the perfect balance of crispy, savory, and sweet.
A Buying Guide for Hot Honey
Choose hot honey that balances heat and natural sweetness, using real chili peppers and raw honey without unnecessary additives. The unique flavor profiles of different peppers can elevate dishes like pizza, fried chicken, cheeses, and desserts. In my images, I am using a local honey. It is unfiltered and made with red chili peppers. I have also often purchased Mike’s Hot Honey.
Recipe Shortcuts
Assemble the Waffle Batter the Night Before – Mix and refrigerate until you are ready to make the waffles. There’s also the “waffle mix” shortcut (same goes for pancakes), where you swap a homemade batter for a store-bought mix and pour it into your Belgian waffle iron for a quick and easy waffle fix. The chicken may also be fried ahead by up to an hour and kept warm in your oven on the lowest setting.
Ingredient Notes
Chicken: use my method for tender and juicy fried chicken using boneless, skinless thighs or breasts.
Substitutes: store-bought deli counter fried chicken tenders.
Waffles: You cannot go wrong with Cornmeal Waffles recipe or this Hale and Hearty Buttermilk Waffles recipe.
Substitutes: your favorite frozen store-bought waffles or waffle mix.
Hot Honey: Look for real chili peppers and raw honey to ensure a genuine flavor without unnecessary additives.
Substitutes: regular honey or maple syrup.
How To Make Chicken and Waffles Eggs Benedict
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Gather the Components
This recipe revolves around assembling its key components. Start by frying your chicken, ensuring you keep it warm as you prepare your waffles.
2
Assemble the Base
Place a waffle (or waffles) on a plate and top each with a piece of crispy fried chicken.
3
Melt The Havarti
Top with a slice of Havarti cheese, and if you prefer it melted, broil for just a few seconds until it softens.
4
Fry a Sunny-side-up Egg
Heat olive oil in a skillet over medium heat. Crack an egg into the pan. Place a lid on the pan and reduce heat to low. Cook until the whites are firm, but the yolk remains runny, about 2–3 minutes. Gently place it over the cheese. If sunny-side-up isn’t your jam (you see what I did there, right?) a perfectly poached egg works, too!
5
Season
Shimmy that hot egg directly on top of your stack. Drizzle the dish with hot honey, then finish with a sprinkle of flaky sea salt or smoked sea salt, black pepper, and chopped parsley for the perfect bite.
6
Way to Weekend!
Break into that rich, runny yolk.
Beer, Wine and Cocktail Pairings
For your weekend brunch or breakfast-for-dinner chicken and waffles, choose a libation that elevates the experience. Beer lovers can opt for a crisp pilsner or a slightly sweet Belgian ale to complement the savory, spicy flavors. Wine enthusiasts should try a lightly oaked Chardonnay with its creamy texture and subtle vanilla hints, while cocktail fans will appreciate a bourbon-based Old Fashioned that enhances the spicy honey and crispy chicken. Why not go all out with your libation?
How to Serve
For Easter Brunch, my Chicken and Waffles Eggs Benedict reigns supreme. I set up a buffet with warm waffles, crispy fried chicken, and Havarti in warming trays so guests can build their own plates. Eggs are made to order—sunny-side up for some, (pre) poached for others who like a jammy yolk. Hot honey in squeeze bottles makes for a mess-free drizzle, and a sprinkle of flaky sea salt or smoked sea salt and black pepper ties it all together. To balance the richness, I serve my Strawberry Blueberry Salad with Balsamic Vinaigrette or Mothership Tomato Salad, ensuring there’s something light alongside all the indulgence.
Make-Ahead and Storage Instructions
Making components ahead is key to serving everything hot and fresh at the same time. The waffle batter must be prepped in advance, and the chicken benefits from being coated ahead so it can fry quickly and stay oven-warm without drying out. Waffles can be made early and kept warm, while eggs and Havarti should be at room temp—eggs cook faster, and soft cheese may melt just from the heat of the chicken and egg, skipping the need for broiling.
You probably won’t have leftovers, but if you do, store them in airtight containers in the fridge. To reheat the chicken, place it on a baking sheet in a preheated 375°F oven for about 10-12 minutes until crispy. For the waffles, pop them in a toaster or a low oven (about 300°F) for 5-7 minutes to crisp them back up. This ensures everything stays warm and delicious!
Way To Weekend with Brunch Recipes
Chicken and Waffles Eggs Benedict
Equipment
Ingredients
- 2 cornmeal waffles, see my recipe for cornmeal waffles
- 2 pieces fried chicken, see my recipe for buttermilk fried chicken
- 2 slices Havarti cheese, room temperature
- 1 teaspoon olive oil , may substitute salted butter
- 2 large eggs, room temperature
- hot honey
- flakey sea salt, or smoked flakey sea salt
- cracked black pepper
- parsley, fresh; chopped
Instructions
- Prepping recipe components ahead is paramount. My cornmeal waffle batter must be prepped in advance; however, it is also a good idea to coat the chicken ahead of time. Doing so makes for quick frying, and it may be kept warm in a low oven while the eggs are prepared.
- Place a hot waffle (or waffles) on a plate and top each with a piece of crispy fried chicken. Top with a slice of Havarti cheese, and if you prefer it melted, broil for just a few seconds until it softens.2 cornmeal waffles, 2 pieces fried chicken, 2 slices Havarti cheese
- Add olive oil (or melt butter) in nonstick skillet over medium heat. Crack an egg into the hot oil. Place a lid on the pan and reduce heat to low. Cook until the whites set, leaving the yolk runny, about 2–3 minutes. Carefully slide it onto the cheese.1 teaspoon olive oil, 2 large eggs
- Drizzle the dish with hot honey, then finish with a sprinkle of flaky sea salt and black pepper. Garnish with chopped fresh parsley and additional hot honey.hot honey, flakey sea salt, cracked black pepper
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Place it on a wire rack over a baking sheet in a 200°F (90°C) oven while you finish cooking. Avoid stacking fried chicken pieces, as trapped steam can soften the crispy coating.
Cook the egg over low heat and cover the pan for the last minute to set the whites while keeping the egg yolks soft.
Wow, this is such great comfort food! I really love chicken and waffles, your addition of the egg on top was really fantastic! Thank you for this awesome recipe!
Ned, this version of chicken and waffles is one of my favorites. I am planning a benedict series for summertime focused on coastal bene creations, so stay tuned! Jenny