What Side Dish Goes with Chicken and Waffles?

Crispy fried chicken on top of fluffy waffles drizzled with maple syrup is already a perfect plate. But figuring out what side dish goes with chicken and waffles can turn a good meal into something you’ll actually remember.

The trick is balance. You need something that cuts through the richness, or leans into it the right way.

After years of testing different pairings at brunch spreads and weeknight dinners, I’ve put together 10 side dishes that actually work. We’re talking Southern comfort food classics like collard greens and cheese grits, plus lighter picks like fresh fruit salad that keep the plate from feeling too heavy.

Each option below breaks down the flavor profile, how to make it, and when to serve it, so you can build a soul food spread that fits whatever meal you’re planning.

Best Side Dishes for Chicken and Waffles

Collard Greens

Why It Works with Chicken and Waffles

Collard greens are a soul food staple that cuts right through the richness of crispy fried chicken and sweet maple syrup.

The slightly bitter, earthy flavor balances all that sweetness on the plate. Took me years to figure out that the key is cooking them low and slow with a smoked ham hock or turkey neck. That smoky, savory pot liquor does all the heavy lifting.

If you’re building a proper Southern brunch spread, this is the side that ties everything together.

How to Make It

Strip the tough center ribs from two bunches of collard greens and chop them into strips. Saute garlic and diced onion in olive oil, then add the greens with a cup of chicken broth.

Season with red pepper flakes, salt, and a splash of apple cider vinegar. Cook on low heat for about 45 minutes until tender. Some folks go longer, and honestly, collards only get better with time.

Flavor Profile

Smoky, slightly bitter, and savory. The vinegar adds a tangy brightness that plays well against buttermilk fried chicken and fluffy Belgian waffles drizzled with honey butter.

Best For

Dinner. This is a sit-down, Sunday-evening-with-family kind of side. Works at brunch too if you’re going all out.

Quick Tip

Add a teaspoon of brown sugar to the pot. It mellows the bitterness without making the greens taste sweet. Your mileage may vary, but I always do this.

Mac and Cheese

Why It Works with Chicken and Waffles

Look, starch on starch sounds like overkill. But mac and cheese next to chicken and waffles is one of those combinations that just works.

The creamy, cheesy warmth fills in any gap the main dish leaves behind. If you’ve ever been to a soul food restaurant in the South, you already know these two live on the same plate constantly. The richness of the cheese sauce mirrors the comfort food energy of the entire meal.

How to Make It

Use a mix of sharp cheddar, Monterey Jack, and a little Gruyere if you’re feeling fancy. Make a roux with butter and flour, then slowly whisk in whole milk until it thickens.

Stir in the cheese until smooth. Fold in cooked elbow macaroni and transfer to a baking dish. Top with extra shredded cheddar and breadcrumbs, then bake at 375 degrees for about 25 minutes until bubbly and golden on top.

Flavor Profile

Rich, creamy, and savory with a sharp cheese bite. The golden crust on top adds crunch, which complements the crispy chicken pieces nicely. If you want to explore more pairings for mac and cheese, there are plenty of options beyond this combo.

Best For

Both brunch and dinner. Honestly, anytime. Kids love it, adults love it. No one has ever complained about mac and cheese showing up on a plate.

Quick Tip

Grate your own cheese from a block. Pre-shredded cheese has anti-caking agents that make the sauce gritty. Took me forever to figure out why my cheese sauce kept turning out chalky.

Cheese Grits

Why It Works with Chicken and Waffles

Cheese grits bring a smooth, creamy base to the table that soaks up all the good stuff, the syrup, the chicken drippings, everything.

This is classic Southern cooking at its core. The subtle corn flavor of the grits paired with melted cheddar creates something that feels like a warm hug next to your waffle plate. Grits are one of those sides that don’t compete with the main dish. They just support it quietly.

How to Make It

Bring 4 cups of water (or half water, half milk for extra creaminess) to a boil. Slowly whisk in 1 cup of stone-ground grits and reduce heat to low.

Stir frequently for about 20 to 25 minutes until thick and creamy. Stir in a generous cup of shredded sharp cheddar, 2 tablespoons of butter, and salt to taste. A pinch of garlic powder doesn’t hurt either.

Flavor Profile

Creamy, buttery, with a mild corn sweetness and a sharp cheddar finish. Smooth texture contrasts beautifully with the crunch of crispy fried chicken.

Best For

Brunch. Cheese grits belong on a weekend brunch menu, full stop. They also work great for dinner alongside sides like accompaniments for shrimp and grits if you want to mix things up.

Quick Tip

Never dump the grits into the water all at once. Sprinkle them in slowly while whisking, or you’ll end up with lumps that no amount of stirring will fix.

Coleslaw

Why It Works with Chicken and Waffles

Coleslaw brings something this plate desperately needs: crunch and acidity.

Everything else on the plate is rich, sweet, or fried. A cold, tangy coleslaw snaps you out of that heaviness. The cool temperature contrast against hot chicken and warm waffles is honestly what makes it such a smart pick. I didn’t appreciate coleslaw as a side until I started making it myself instead of grabbing the store stuff.

How to Make It

Shred half a head of green cabbage and two large carrots. Toss with a dressing made from mayonnaise, apple cider vinegar, a tablespoon of sugar, celery seed, salt, and black pepper.

Mix well and refrigerate for at least 30 minutes before serving. The slaw gets better as it sits because the cabbage softens slightly and absorbs the dressing.

Flavor Profile

Cool, tangy, and crunchy with a hint of sweetness. The buttermilk version (swap mayo for buttermilk ranch) works too if you want something lighter.

Best For

Dinner. Coleslaw feels more like a lunch or dinner side, especially if you’re serving chicken and waffles as a savory main course rather than a brunch plate.

Quick Tip

Salt your shredded cabbage and let it drain in a colander for 15 minutes before mixing. This pulls out excess water so your slaw doesn’t get soggy and watery.

Sweet Potato Casserole

Why It Works with Chicken and Waffles

Sweet potato casserole hits the sweet and savory spot that makes chicken and waffles so addictive in the first place.

The natural sweetness of the potatoes, amplified by brown sugar and warm spices, creates a side that feels like it belongs on the same table as maple syrup-drenched waffles. And with a pecan or marshmallow topping, you get that textural crunch that rounds out the whole plate.

Most people only make this at Thanksgiving. That’s a waste.

How to Make It

Peel and cube 3 pounds of sweet potatoes and boil until fork-tender, about 15 minutes. Mash with butter, brown sugar, cinnamon, nutmeg, a splash of vanilla, and a pinch of salt.

Spread into a baking dish. Top with a mixture of chopped pecans, flour, brown sugar, and melted butter. Bake at 350 degrees for 25 to 30 minutes until the topping is golden and crunchy.

Flavor Profile

Sweet, warm, and spiced with a crunchy, buttery topping. The candied yams flavor pairs with the honey butter you’d normally put on your waffles.

Best For

Dinner and holiday meals. But seriously, try it with a Sunday brunch spread. You won’t regret it.

Quick Tip

Don’t over-mash the sweet potatoes. Leave some small chunks in there for texture. Completely smooth sweet potato casserole can taste like baby food.

Cornbread

Why It Works with Chicken and Waffles

Cornbread is warm, slightly sweet, and has a crumbly texture that absorbs syrup and chicken juices like a sponge.

Yes, it’s basically adding more carbs to an already carb-heavy plate. But this is comfort food, not a diet plan. Cornbread has been a soul food essential forever, and next to fried chicken and fluffy waffles, it just belongs. The corn flavor adds something different from the waffle batter.

How to Make It

Mix 1 cup cornmeal, 1 cup flour, a tablespoon of sugar, a tablespoon of baking powder, and a teaspoon of salt. In a separate bowl, combine 1 cup buttermilk, one egg, and a quarter cup of melted butter.

Pour the wet into the dry and stir until just combined. Bake in a preheated cast iron skillet at 425 degrees for 20 to 25 minutes. The skillet gives you that crispy, golden crust on the bottom.

Flavor Profile

Mild corn sweetness with a slightly crumbly, tender interior and a crispy outer edge. Goes well with honey butter or a drizzle of hot honey on top.

Best For

Both. Cornbread doesn’t care about the time of day. It’s just as good at a 10 AM brunch as it is at a 7 PM dinner.

Quick Tip

Preheat your cast iron skillet with butter in the oven before pouring in the batter. That sizzle when the batter hits the hot pan is what gives you the best crust. Don’t skip this step.

Fresh Fruit Salad

Why It Works with Chicken and Waffles

After all that fried, buttery, syrupy richness, a bright fruit salad is like hitting a reset button for your palate.

The natural acidity and sweetness of fresh fruit cuts through the heaviness without adding more fat or carbs to the plate. It also adds color. Let’s be honest, a plate of chicken and waffles is pretty brown and beige. A little visual pop doesn’t hurt.

How to Make It

Combine sliced strawberries, blueberries, cubed mango, and seedless grapes in a large bowl. Toss gently with a squeeze of fresh lime juice and a tablespoon of honey.

Let it sit in the fridge for 15 minutes so the flavors meld. Some people add mint leaves, which actually works surprisingly well.

Flavor Profile

Bright, sweet, tart, and refreshing. The lime juice keeps it from being cloyingly sweet and adds a citrus note that plays nicely against maple syrup chicken.

Best For

Brunch. Fruit salad screams late-morning weekend brunch energy. It’s light, fresh, and looks great on a buffet spread next to your waffle station.

Quick Tip

Don’t cut the fruit too far in advance. Berries especially get mushy and release too much liquid if they sit for hours. Prep 30 minutes before serving, max.

Scrambled Eggs

Why It Works with Chicken and Waffles

Scrambled eggs make the whole plate feel like a complete breakfast. Simple as that.

Chicken and waffles already straddles the line between breakfast and dinner. Adding scrambled eggs pushes it firmly into brunch territory and gives you a protein boost that rounds out the meal. Plus, the soft, creamy texture of well-made eggs contrasts with the crispy chicken coating.

How to Make It

Crack 3 eggs into a bowl, add a splash of milk or cream, and whisk until smooth. Melt butter in a nonstick pan over medium-low heat.

Pour in the eggs and gently push them around with a spatula. Pull the pan off the heat when the eggs are still slightly wet. They’ll finish cooking from residual heat. Season with salt and pepper. That’s it.

Flavor Profile

Buttery, mild, and creamy. They’re a blank canvas that absorbs whatever sauce or syrup drips over from the waffle. Some people add cheese or chives, which works great with the savory side of the plate.

Best For

Brunch exclusively. Scrambled eggs with chicken and waffles at dinner would feel… off. Keep this one for morning and early afternoon meals.

Quick Tip

Low heat is everything. High heat gives you dry, rubbery eggs every single time. Patience turns out soft, custardy eggs that actually melt in your mouth. Well, at least in my experience.

Candied Yams

Why It Works with Chicken and Waffles

Candied yams lean hard into the sweet side of this sweet and savory pairing. And it works because the spiced, caramelized glaze on the yams echoes the maple syrup on the waffles.

This is a classic Southern side that shows up at almost every soul food gathering. The soft, tender texture of slow-cooked yams gives you a break from all the crunch on the rest of the plate. It’s rich, yes. But when you’re eating chicken and waffles, you’re not exactly counting calories.

How to Make It

Peel and slice 3 to 4 large sweet potatoes into thick rounds. Place in a baking dish and top with butter, brown sugar, cinnamon, nutmeg, and a splash of vanilla extract.

Cover with foil and bake at 350 degrees for about 45 minutes. Remove the foil for the last 15 minutes so the glaze thickens and gets sticky. Baste the potatoes with the syrupy liquid halfway through.

Flavor Profile

Sweet, buttery, and warmly spiced with a thick caramel-like glaze. The cinnamon and nutmeg give it a warmth that matches the Southern comfort food vibe of the whole meal.

Best For

Dinner and holidays. This side feels more substantial and is better suited for an evening meal. It also works beautifully on a Thanksgiving or Christmas table alongside dishes like sides that go well with ham.

Quick Tip

Use actual sweet potatoes, not canned. Canned yams are mushy and taste like they’ve been sitting in sugar water for six months. Because, well, they have.

Fried Okra

Why It Works with Chicken and Waffles

Fried okra is one of those sleeper sides that people don’t think about until it’s on the table. Then it vanishes in minutes.

The light cornmeal coating gives it a crispy crunch similar to the fried chicken itself, but in smaller, snackable bites. It adds a vegetable component to the plate without feeling like you’re eating “healthy.” That matters when the rest of your meal is fried chicken on a waffle covered in syrup.

How to Make It

Slice fresh okra into half-inch rounds. Toss with buttermilk, then dredge in a mixture of cornmeal, flour, salt, pepper, and a pinch of Cajun seasoning.

Fry in batches in about an inch of vegetable oil at 375 degrees until golden brown, roughly 3 to 4 minutes per batch. Drain on paper towels and season with a little extra salt immediately.

Flavor Profile

Crispy, savory, and slightly earthy with a mild Cajun seasoning kick. The cornmeal crust adds a corn-forward crunch that pairs naturally with both the chicken and the cornbread-like notes you sometimes find in waffle batter.

Best For

Dinner. Fried okra feels like a supper side, the kind of thing you’d pick up at a soul food restaurant to round out your plate alongside something like sides for chicken wings.

Quick Tip

Don’t overcrowd the pan. If you dump all the okra in at once, the oil temperature drops and you end up with soggy, greasy pieces instead of crispy ones. Work in small batches. It’s worth the extra few minutes.

FAQ on What Side Dish Goes With Chicken And Waffles

What is the best side dish for chicken and waffles?

Collard greens are the top pick. Their smoky, slightly bitter flavor balances the sweetness of maple syrup and the richness of fried chicken. Cheese grits and mac and cheese are close runners-up for a full Southern comfort food spread.

What vegetables go well with chicken and waffles?

Green beans, fried okra, and sauteed collard greens all work. Each adds a different texture and cuts through the heaviness of the plate. Corn on the cob is another solid option during summer months.

What do you serve with chicken and waffles for brunch?

Scrambled eggs, fresh fruit salad, and cheese grits are the classic brunch trio. They keep the meal feeling like a proper weekend breakfast without making the table too heavy or complicated.

What goes with chicken and waffles for dinner?

Go with heartier sides like mac and cheese, candied yams, or braised collard greens. These soul food staples turn chicken and waffles into a full dinner plate that feels complete and satisfying.

Is coleslaw good with chicken and waffles?

Yes. The cool, tangy crunch of coleslaw provides a refreshing contrast to hot crispy fried chicken and sweet waffles. A buttermilk or apple cider vinegar dressing works best for this pairing.

What fruit goes with chicken and waffles?

Strawberries, blueberries, and sliced mango are the best picks. Toss them into a quick fruit salad with lime juice and honey. The natural acidity balances the rich, sweet, and savory flavors on the plate.

What sauce goes best with chicken and waffles?

Hot honey is the current favorite. It adds heat and sweetness in one drizzle. Classic maple syrup, honey butter, and hot sauce like Frank’s RedHot are all traditional choices that work every time.

Can you serve cornbread with chicken and waffles?

Absolutely. Cornbread’s mild sweetness and crumbly texture complement the waffle without competing with it. Bake it in a cast iron skillet for a crispy crust. Add honey butter on top for extra flavor.

Are grits a good side for chicken and waffles?

One of the best. Creamy cheese grits with sharp cheddar and butter add a smooth, savory base to the plate. They soak up syrup and chicken drippings beautifully. A true Southern cooking essential.

What do restaurants serve with chicken and waffles?

Most spots, including places like Roscoe’s House of Chicken and Waffles, serve sides like potato salad, coleslaw, mac and cheese, or greens. Some brunch restaurants add scrambled eggs and breakfast potatoes to the plate.

Conclusion

Picking what side dish goes with chicken and waffles comes down to what kind of meal you’re building. A laid-back Sunday brunch calls for different sides than a full soul food dinner spread.

Savory options like cheese grits, braised greens, and baked mac and cheese lean into that Southern comfort food tradition. Lighter picks like coleslaw and fresh fruit keep things balanced when the plate gets heavy.

Don’t overthink it. Match a crunchy side with something creamy. Pair sweet with savory. That’s the formula.

The best part about this dish is how flexible it is. Whether you’re cooking for a holiday gathering or a quick weekend brunch at home, there’s a side on this list that fits.

Trust your gut, taste as you go, and build a plate you’d actually want to eat.