IHOP Chicken and Waffles Copycat Recipe at Home

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Copycat IHOP Chicken & Waffles Recipe


Copycat IHOP chicken and waffles with crispy fried chicken over a golden waffle, topped with butter and syrup on a rustic table.
Bring home that diner-style sweet and savory bite with crispy buttermilk chicken, fluffy waffles, melting butter, and warm syrup in every forkful.

If you love the sweet-and-savory comfort of IHOP Chicken & Waffles, you’re in the right place. This easy copycat chicken and waffles recipe brings that same cozy diner style to your own kitchen with crispy fried chicken, fluffy golden waffles, and warm syrup on top.

It’s the kind of meal that feels a little indulgent, a little nostalgic, and completely worth making. Whether you want a fun weekend brunch, a breakfast-for-dinner idea, or just want to recreate your favorite restaurant meal at home, this recipe keeps things simple and doable.

Why People Love IHOP Chicken & Waffles

IHOP has been a familiar name in American family dining for decades. Known for pancakes, breakfast platters, and all-day comfort food, the restaurant has built a reputation around warm, filling meals that feel approachable and familiar.

Its Chicken & Waffles stands out because it brings together two cravings in one plate. You get crispy, juicy fried chicken paired with soft, buttery waffles. Then comes the syrup, which soaks into every little square and adds that sweet finish. It’s crunchy, fluffy, salty, sweet, and rich all at once.

That contrast is what makes the dish so iconic. It’s like getting the best parts of breakfast and comfort food dinner on the same fork.

Important note: This is a copycat recipe inspired by IHOP’s dish. We are not claiming this is the restaurant’s exact recipe.

What This Copycat Chicken and Waffles Tastes Like

This homemade version is designed to give you that diner-style bite at home.

  • The chicken: crunchy outside, tender inside, well-seasoned, and juicy.
  • The waffles: fluffy in the center with lightly crisp edges.
  • The finish: warm maple syrup, a little butter, and optional hot sauce for contrast.

If you’ve never made homemade chicken and waffles before, don’t worry. I’ll walk you through it step by step.

Ingredients

Servings: 4

Prep time: 25 minutes

Cook time: 30 minutes

Total time: About 55 minutes

For the chicken:

  • 1 1/2 pounds boneless, skinless chicken tenders or chicken breasts cut into strips
  • 2 cups buttermilk
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper, optional
  • Vegetable oil, for frying

For the waffles:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup melted unsalted butter
  • 1 teaspoon vanilla extract

For serving:

  • Maple syrup
  • Butter
  • Hot sauce, optional
  • Powdered sugar, optional

Approximate Nutrition Per Serving

These numbers are estimates and can vary based on oil absorption, waffle size, and toppings.

  • Calories: 860
  • Protein: 39g
  • Carbohydrates: 68g
  • Fat: 46g
  • Fiber: 2g
  • Sugar: 14g
  • Sodium: 1080mg

How to Make Copycat IHOP Chicken & Waffles

Step 1: Marinate the chicken

In a large bowl, whisk together the buttermilk and egg. Add the chicken strips and stir so they’re fully coated. Cover and refrigerate for at least 20 minutes. If you have more time, let it sit for up to 4 hours for even more tender chicken.

That buttermilk soak helps in two ways. First, it adds flavor. Second, it helps the coating cling better, which means more crunch later.

Step 2: Make the seasoned flour

In another shallow bowl or dish, mix the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne if using. Stir well so the seasonings are evenly spread through the flour.

The cornstarch is a small trick, but it makes a difference. Think of it like giving the crust a little extra snap.

Step 3: Coat the chicken

Take each piece of chicken from the buttermilk mixture and let the extra drip off. Press it into the flour mixture on all sides. For a thicker crust, dip it back into the buttermilk and coat it in flour one more time.

Place the coated chicken on a plate or baking sheet. Let it rest for 5 to 10 minutes. This helps the breading stick when it hits the hot oil.

Step 4: Preheat the waffle iron

While the chicken rests, preheat your waffle maker according to the manufacturer’s directions. Lightly grease it if needed.

Step 5: Mix the waffle batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, milk, melted butter, and vanilla.

Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are fine. Don’t overmix, or the waffles can turn dense instead of light and fluffy.

Step 6: Heat the oil

Pour about 2 inches of vegetable oil into a heavy pot or deep skillet. Heat it to 350°F. Use a thermometer if you can. That’s the easiest way to keep your fried chicken crisp instead of greasy.

Step 7: Fry the chicken

Carefully place a few chicken pieces into the hot oil. Don’t crowd the pan. Fry for about 4 to 6 minutes per side, depending on thickness, until the coating is deep golden brown and the chicken is cooked through.

Move the cooked chicken to a wire rack or paper towel-lined plate.

Food safety tip: Chicken should reach an internal temperature of 165°F in the thickest part. Always check with a meat thermometer.

Step 8: Cook the waffles

Add batter to the waffle iron, close it, and cook until the waffles are golden and crisp on the outside. The exact time depends on your waffle maker, but it’s usually 3 to 5 minutes.

If making several batches, place finished waffles on a baking sheet in a 200°F oven to keep them warm.

Step 9: Assemble and serve

Place a warm waffle on each plate. Top with crispy chicken. Add butter, then drizzle generously with maple syrup. If you like a little heat, add a few drops of hot sauce.

That first bite should give you everything at once: crunch, warmth, sweetness, and a little savory richness.

Tips for the Best Chicken and Waffles

  • Use buttermilk if possible. It helps tenderize the chicken and adds classic flavor.
  • Let the breaded chicken rest before frying. This helps the coating stay put.
  • Keep oil around 350°F. If the oil gets too cool, the chicken can get oily. Too hot, and the outside browns before the inside cooks.
  • Don’t overmix the waffle batter. A light hand makes fluffier waffles.
  • Serve right away. Chicken and waffles are best hot and fresh.

Easy Time-Saving Options

Need to make this easy chicken and waffles recipe even simpler? Here are a few shortcuts that still taste great.

  • Use chicken tenders: They cook faster and are easy for beginners.
  • Use a waffle mix: If you’re short on time, a boxed waffle mix works fine.
  • Try the air fryer: Spray breaded chicken lightly with oil and air fry at 400°F for about 10 to 14 minutes, flipping halfway, until it reaches 165°F.
  • Use frozen waffles: This won’t be quite the same as homemade, but it makes a fast weeknight version.

Sometimes dinner is about doing what works. No shame in a shortcut that gets food on the table.

Allergy-Friendly and Preference-Based Modifications

One thing I love about making restaurant favorites at home is how easy it is to adjust them for different needs. If someone at your table has allergies or food preferences, here are some simple ways to make this recipe work.

Gluten-free option

  • Use a gluten-free all-purpose flour blend for both the chicken coating and the waffles.
  • Check that your baking powder and hot sauce are gluten free.
  • Use cornstarch as listed to help keep the chicken crisp.

Dairy-free option

  • Use unsweetened dairy-free milk in the waffles, such as almond milk or oat milk.
  • Replace the butter with melted dairy-free butter or neutral oil.
  • For the chicken marinade, use dairy-free plain yogurt thinned with a splash of dairy-free milk, or use a dairy-free buttermilk substitute made with plant milk and a little lemon juice.

Egg-free option

  • For the waffles, try a store-bought egg replacer or use flax eggs.
  • For the chicken marinade, skip the egg and just use buttermilk or your dairy-free substitute.

Lower-spice option

  • Leave out the cayenne and reduce the black pepper slightly.
  • Serve hot sauce on the side instead of adding heat to the chicken coating.

Extra-spicy option

  • Add more cayenne to the flour mixture.
  • Drizzle the finished chicken with hot honey or spicy maple syrup.

Vegetarian idea

  • Use crispy breaded cauliflower or plant-based chicken-style tenders.
  • Cook according to package directions or air fry until hot and crisp.

Vegan version

  • Use plant-based chicken tenders or battered cauliflower.
  • Make vegan waffles with plant milk, vegan butter, and an egg substitute.
  • Serve with maple syrup and vegan butter.

Paleo-inspired option

  • Use almond flour and tapioca starch for the chicken coating.
  • Swap waffles for grain-free paleo waffles made with almond flour and eggs.
  • Use a natural syrup alternative that fits your needs.

If you’re cooking for a group, setting up a little topping station can help everyone build their own plate. It makes brunch feel fun and takes the pressure off.

What to Serve with Chicken and Waffles

This dish is rich and filling, so lighter sides work really well.

  • Fresh fruit
  • Scrambled eggs
  • Hash browns
  • Coleslaw
  • A simple green salad for a sweet-and-savory dinner twist

Storage and Reheating

If you have leftovers, store the chicken and waffles separately.

  • Chicken: Store in an airtight container in the fridge for up to 3 days.
  • Waffles: Store in the fridge for up to 3 days or freeze for longer storage.

To reheat chicken: Warm in a 375°F oven or air fryer until hot and crisp. Make sure it reaches 165°F.

To reheat waffles: Toast them or warm them in the oven until heated through.

The microwave works in a pinch, but the oven or air fryer gives you a much better texture.

Frequently Asked Questions

Can I use chicken breasts instead of tenders?

Yes. Just slice them into even strips so they cook evenly.

Can I make the waffles ahead of time?

Yes. Keep them warm in a low oven, or make them ahead and reheat in a toaster.

Can I bake the chicken instead of frying it?

Yes, though the texture will be a bit different. Bake on a greased wire rack over a sheet pan at 425°F until the chicken reaches 165°F, usually about 18 to 22 minutes depending on thickness.

What syrup works best?

Classic maple syrup is the go-to, but hot honey or maple butter can be amazing too.

Final Thoughts

This copycat IHOP Chicken & Waffles recipe is warm, crispy, fluffy, and full of comfort. It’s one of those meals that makes an ordinary morning feel special. And honestly, it’s just plain fun to eat.

If you make this recipe, I’d love to hear how it turned out for you. Did you go classic with syrup and butter, or add your own spin? Leave a comment and share your version. And if you know someone who loves breakfast comfort food recipes, send this their way.

Disclaimer

This is a copycat recipe inspired by IHOP Chicken & Waffles. It is not the official recipe, and no knowledge of the actual restaurant recipe is implied. IHOP is a registered trademark of its respective owner, and this post is for informational and entertainment purposes only.

Simply Copycat Recipes is also an Amazon Affiliate. This means we may earn from qualifying purchases made through affiliate links at no extra cost to you.

Location: Georgetown, IN, USA

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