Every year on October 20 we get to embrace one of the most irresistible comfort-food combos: crispy fried chicken matched with sweet, fluffy waffles. This “sweet meets savory” pairing has a rich American heritage and is the perfect excuse to fire up your kitchen.
Here at ParchmentPaper.com, we’re not just celebrating the dish — we’re sharing how using parchment paper can lock in juicy chicken, crisp edges, and effortless cleanup. Below is a blog-post style recipe, story and tips you can share with your readers or kitchen-crew.
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🎉 Why October 20 is Chicken & Waffles Day
According to holiday-tracker sites, National Chicken and Waffles Day is observed annually on October 20, and it was officially founded by Roscoe’s House of Chicken ’n Waffles in 2021.
The combo itself has roots going back decades — the soul-food version in Harlem in the 1930s, and even earlier dish versions among the Pennsylvania Dutch.
It’s a dish that brings comfort, nostalgia and a little brunch-luxury into your home kitchen.
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🍗 + 🧇 Parchment-Paper Chicken & Waffles: A Recipe Worth Sharing
Here’s how to roll it out for your audience — with an emphasis on how parchment paper can help at each step.
Ingredients
4 boneless chicken thighs (or 4 drumsticks if you prefer)
1 cup buttermilk
1 tsp paprika
½ tsp garlic powder
Salt & pepper to taste
1 cup all-purpose flour
Oil for frying (or you can oven-bake)
For waffles:
2 cups waffle-mix (or your favourite batter)
1½ cups milk
2 eggs
½ cup melted butter
1 tsp vanilla extract
Maple syrup and melted butter for serving
Optional: hot-honey drizzle or a pinch of chili powder for heat
Equipment & Parchment Paper Tip
Use a large rimmed baking sheet lined with parchment paper.
Why parchment? It prevents sticking, allows chicken juices to drip cleanly, and makes cleanup fast. Plus when you’re baking or resting chicken after frying, it gives a flat non-stick surface.
For waffles, you can also set them on parchment-lined trays so they stay crisp without sticking or getting soggy underneath.
Instructions
1. Marinate the chicken: In a bowl, whisk buttermilk with paprika, garlic powder, salt and pepper. Add the chicken and let it marinate for at least 30 minutes (or up to a few hours in the fridge).
2. Preheat & prep sheet: Preheat your oven to 425 °F (if oven-baking) or heat oil in a deep skillet for frying. Line a rimmed sheet with parchment paper — this will hold the chicken after cooking.
3. Coat the chicken: Dredge marinated chicken in flour (season flour with a bit of salt & pepper). Shake off excess.
4. Cook the chicken:
Frying: Heat oil (~350-375 °F), fry chicken until golden brown and cooked through (~12-15 minutes depending on piece size).
Oven-baking: Place chicken on the parchment-lined sheet, bake ~25-30 minutes or until crisp and internal temperature reaches 165 °F.
After cooking, place chicken on the lined tray to rest — the parchment helps maintain crispness and prevents sticking.
5. Make the waffles: While chicken cooks (or afterwards), mix waffle batter and preheat your waffle iron. Once ready, cook waffles until golden and crisp. Transfer cooked waffles to a parchment-lined tray and keep warm in the oven if needed.
6. Assemble the dish: Place a waffle on a plate, top with the crispy chicken, drizzle with maple syrup (and optional hot honey), add a pat of butter. Serve immediately.
7. Bonus tip: If you’ve got lots of chicken or making in advance, you can sheet-pan the cooked chicken (on parchment) in a warm oven (200 °F) to stay crisp while you finish waffles and plating.
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Why This Approach Works for Your Kitchen & Site
Less Fuss & Cleanup: Using parchment paper means little to no stuck bits, easier tray cleanup and fewer worries about scrap-off mess.
Consistent Crispness: Resting chicken on parchment preserves the crust rather than letting it steam on the tray.
Scalable for Brunch: Whether it’s a small home brunch or a larger cook-up for friends, the tray + parchment setup works well for multiple pieces.