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Crispy Air Fryer Nashville Hot Chicken & Waffles Recipe

If you crave crispy, spicy fried chicken without the hassle of a deep fryer, this air-fried Nashville hot chicken is the perfect solution. Served over homemade buttermilk waffles and finished with a quick maple-butter sauce, it’s a favorite for brunch or “breakfast for dinner.” I first developed this recipe for my husband in 2019, and it’s become a regular at our table.

Syrup being poured onto chicken and waffles.

If you enjoy classic breakfast dishes, try my other recipes like Oat Flour Pancakes, Whole Wheat Banana Pancakes, Blueberry Waffles, and Brioche French Toast Casserole.

A plate of chicken and waffles on a green linen.

Key Ingredients

Ingredients for air fryer chicken thighs.
Ingredients in waffles.
  • Chicken thighs — bone-in, skin-on give the juiciest, crispiest results; use boneless if you prefer but shorten the cook time.
  • Buttermilk — tenderizes and flavors the chicken; whole milk plus a splash of vinegar works as a substitute.
  • Spices — cayenne and chili powder control the heat; adjust to taste.
  • Maple syrup — use pure maple for the best flavor in the maple-butter sauce.

Variations

  • No waffle iron? Toast frozen waffles, make pancakes, or use toasted brioche.
  • Oven method: Bake at 400°F on a sheet pan fitted with a cooling rack for 25–30 minutes until crispy and 165°F inside.
  • To reduce heat, lower the cayenne and chili powder or omit the hot spices in the sauce.

Instructions

Chicken thighs in buttermilk brine.
  1. Marinate chicken with salt, pepper, and buttermilk for at least 1 hour, preferably overnight. Preheat the air fryer to 375°F.
Chicken thighs coated with flour mix before cooking.
  1. Combine flour and spices in a bowl, then dredge each piece of chicken to coat thoroughly.
  2. Arrange chicken in a single layer in the air fryer basket. Cook 25–30 minutes, flipping once halfway through, until the internal temperature reaches 165°F and the coating is golden and crisp.
Waffle ingredients in a bowl before mixing.
  1. Add all waffle ingredients to a large bowl.
Waffle batter in a glass bowl.
  1. Whisk until the batter is smooth.
  2. Preheat the waffle iron and spray it with cooking spray. Add about 1/4–1/3 cup batter per waffle and cook until lightly browned. Repeat until all batter is used.

Sarah’s Top Tips

  • Lightly spray the chicken with oil before and during air frying to maximize crispiness.
  • Avoid overcrowding the basket so hot air can circulate and the skin crisps evenly.
  • Skin-on thighs hold the coating better; skinless pieces may need a binder to help the flour stick.
  • Air fryer models vary—use an instant-read thermometer and aim for 165°F rather than relying solely on time.
A plate of waffles with fried chicken.

Storage & Reheating

  • Storage: Keep leftovers refrigerated for 2–3 days.
  • Reheat chicken: Air fry at 375°F for 4–5 minutes to restore crispiness.
  • Reheat waffles: Warm in the air fryer at 350°F for 1–2 minutes or use a toaster.

Serving Suggestions

Serve 1–2 waffles topped with 1–2 pieces of hot chicken and drizzle generously with the maple-butter sauce. Add pickles on the side for a classic Nashville touch, or pair with roasted vegetables or sweet potato cubes for a heartier plate.

More Breakfast and Brunch Recipes to Try

  • Crispy Air Fryer Butternut Squash (Easy Fall Side Dish)
  • Air Fryer Frozen Brussels Sprouts
  • Maple Brussels Sprouts
  • Easy Air Fryer Sweet Potato Cubes in 20 Minutes

Did you make this recipe? Leave a rating and a comment below — I’d love to hear how it turned out. Thank you!

4.31 from 13 votes
Air fryer chicken on top of waffles with syrup.

Air-Fried Hot Chicken and Waffles

Enjoy Nashville-style hot chicken and waffles from home: spicy, crisp chicken thighs made in the air fryer, served over buttermilk waffles with maple-butter sauce.
Prep Time 20 mins
Cook Time 30 mins
Marinating Time 1 hr
Total Time 1 hr 50 mins

Ingredients

Chicken

  • 4 bone-in, skin-on chicken thighs
  • Salt and black pepper to taste
  • 1 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 2 teaspoons fresh thyme (or 1/2 teaspoon dried)
  • 1/2 teaspoon cayenne

Waffles

  • 1 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 eggs
  • 2 tablespoons maple syrup
  • 1 cup milk
  • Cooking spray

Maple Butter Sauce

  • 2 tablespoons butter
  • 1/2 cup maple syrup
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder

Instructions

Chicken

  1. Marinate chicken in buttermilk with salt and pepper for at least 1 hour or overnight. Preheat the air fryer to 375°F.
  2. Mix the flour and spices in a medium bowl. Dredge each piece of chicken until well coated.
  3. Place chicken in the air fryer basket and cook 25–30 minutes, flipping halfway, until the internal temperature reaches 165°F and the coating is crisp.

Waffles

  1. Combine waffle ingredients in a bowl and whisk until smooth.
  2. Preheat the waffle iron, spray with cooking spray, add 1/4–1/3 cup batter per waffle, and cook until golden. Repeat.

Maple Butter Sauce

  1. In a small saucepan over medium-low heat, melt butter and stir in maple syrup, cayenne, and chili powder. Heat until combined, then remove from the heat.

Assembly

  1. Plate 1–2 waffles, top with 1–2 pieces of chicken, and drizzle the maple-butter sauce over everything. Serve immediately.

Sarah’s Tips

  • Use boneless thighs or tenders to reduce cook time.
  • No waffle maker? Toast frozen waffles or use toasted brioche.
  • Spray the chicken with oil and avoid crowding the basket for the best crisp.
  • Store leftovers in the fridge for 2–3 days and reheat in the air fryer to retain crispness.

Tools for This Recipe

  • Air fryer
  • Waffle maker
Serving: 1
|
Calories: 763 kcal
|
Carbohydrates: 91 g
|
Protein: 41 g
|
Fat: 27 g

Nutrition info is an estimate and will vary by ingredients, brands, and portion sizes.