If you’ve spent any time driving around the outskirts of Atlanta looking for a meal that feels like a hug, you’ve probably heard the name. Nana’s Chicken and Waffles isn’t just a restaurant. It’s a landmark. Located in Conyers, Georgia, this spot has developed a reputation that borders on the fanatical, and honestly, once you see the size of the proportions, you’ll understand why. It's one of those rare places where the hype and the reality actually shake hands and agree to be friends.
Most people discover Nana’s through a viral Instagram reel or a TikTok of a massive waffle overflowing with toppings. That’s the hook. But the staying power? That comes from Chef Kelli Ferrell’s family recipes. We aren't talking about "corporate kitchen" recipes here. We are talking about Maryland and Louisiana influences colliding in a way that makes your doctor nervous but your soul very, very happy.
What People Get Wrong About Nana’s Chicken and Waffles
There is a massive misconception that Nana’s is just another "soul food" joint. It’s not. It’s a specialized brunch concept that leans heavily into a specific brand of Southern fusion. You aren't going there for a side of collard greens and a pork chop at 10:00 PM. You are going there for breakfast elevated to an art form.
Wait times are the other thing people misjudge. If you show up on a Saturday morning thinking you’ll be seated in ten minutes, you’re dreaming. It’s packed. Always. But there’s a reason people are willing to stand around in a parking lot in Conyers for an hour. The food is consistent. In an era where many restaurants are cutting corners on ingredients due to inflation, Kelli Ferrell has seemingly doubled down on the "more is more" philosophy.
The Secret Sauce (Literally) and the Waffle Engineering
Let's talk about the waffles. They aren't those thin, wimpy things you get at a hotel breakfast bar. They are thick. Dense but fluffy. The Banana Pudding Waffle is arguably the most famous item on the menu, and it’s basically a dessert masquerading as a meal. It comes topped with fresh bananas, vanilla wafers, and a whipped cream that doesn't taste like it came out of a pressurized can. It’s sweet. Very sweet. You’ll probably need a nap afterward.
Then there is the chicken.
The seasoning profile is specific. It’s not that "burn your mouth off" Nashville hot style that’s trendy right now. Instead, it’s a savory, salty, crispy coating that stays attached to the bird. There is nothing worse than biting into fried chicken and having the whole skin slide off in one go. Nana’s doesn't have that problem. They use a proprietary blend of spices that Chef Ferrell has hinted traces back to her grandmother—the original "Nana."
- The Cajun Fried Corn: Most people overlook this because they are focused on the poultry. Big mistake. It’s charred, seasoned, and provides a necessary savory counterpoint to the sugar-heavy waffles.
- The Shrimp and Grits: This is the sleeper hit. It’s creamy, utilizes high-quality stone-ground grits, and the spice level is calibrated for flavor rather than just heat.
Why the "Nana" Factor Actually Matters
In the world of modern dining, "authenticity" is a buzzword that usually means nothing. At Nana’s Chicken and Waffles, it’s tied to the owner’s actual heritage. Kelli Ferrell didn't just wake up and decide to open a restaurant; she wrote a cookbook called Cooked with Love and has appeared on the Food Network multiple times (think Guy’s Grocery Games).
She knows her way around a kitchen.
This expertise shows up in the details. It’s in the way the gravy is thickened. It’s in the fact that they don't over-fry the wings until they turn into wood chips. The restaurant pays homage to her family’s roots in Maryland and Louisiana, which explains why you’ll see things like fried lobster tails and poutine-style fries on the menu alongside traditional Georgia staples. It’s a weird geographic mix that shouldn't work, but it does.
The Reality of the Experience
Let's be real for a second.
The restaurant is small. It’s cozy, which is a polite way of saying it’s tight. If you’re looking for a quiet, romantic spot to whisper sweet nothings over a mimosa, this might not be it. It’s loud. It’s vibrant. It feels like a Sunday dinner at your loudest aunt’s house. For some, that’s the draw. For others, it’s a lot to take in before you’ve had your coffee.
Pricing is another point of discussion. You’re going to spend more here than you would at a chain breakfast spot. A meal for two can easily climb toward sixty or seventy dollars once you factor in specialty drinks and sides. But look at the portions. One waffle can easily feed two humans, or one very determined giant. Most people leave with a box.
How to Navigate Nana's Like a Pro
If you want to actually enjoy your visit without the stress, you have to play the game.
- Go on a weekday. Tuesday or Wednesday morning is the sweet spot. You can usually walk right in.
- The "Nana’s To Go" option. If the wait is two hours, just order it to go. There are parks nearby where you can eat your weight in fried dough and chicken without the crowd.
- Don't skip the drinks. Their specialty lemonades and coffees are treated with the same level of intensity as the main courses.
- Check the hours. They are a breakfast and lunch spot. They close in the mid-afternoon. Don't show up at 5:00 PM expecting dinner; you'll be met with a locked door and a very sad stomach.
The Culinary Impact on Conyers
Conyers isn't exactly a global culinary mecca. It’s a quiet suburb. But Nana’s Chicken and Waffles has turned it into a destination. It’s brought foot traffic to the area that wouldn't exist otherwise. It's a "destination restaurant," meaning people are willing to bypass five hundred other chicken places just to get to this specific one.
That says something about the power of a family brand. In an industry where 60% of restaurants fail in their first year, Nana’s has become a staple. They’ve expanded their footprint, done pop-ups, and maintained a level of quality that keeps the local community coming back even when the tourists aren't around.
The menu is a reflection of a specific African American culinary tradition that prioritizes hospitality and abundance. When you see a plate at Nana’s, it looks like someone cares. It’s messy, it’s colorful, and it’s unapologetically heavy.
Final Practical Takeaways for Your Visit
If you are planning to head down to Nana’s Chicken and Waffles, there are a few final things to keep in mind. First, parking can be a bit of a scramble during peak hours, so be patient. Second, the menu is massive. It’s easy to get overwhelmed. If it’s your first time, stick to the basics: a signature waffle (Red Velvet is a fan favorite) and the fried chicken wings.
Actionable Next Steps:
- Download their app or check their social media before you leave the house. They often post about daily specials or if they are closing early for a private event.
- Bring a friend. You’ll want to split things. The "food coma" is real, and having someone to share a savory dish and a sweet dish with is the only way to experience the full spectrum of the menu without needing a stretcher.
- Prepare for the "Gram." Even if you aren't an "influencer," the presentation is designed to be photographed. Make sure your phone is charged if you’re the type who likes to document your meals.
- Look into the cookbook. If you can’t make the trip to Georgia, Kelli Ferrell’s Cooked with Love contains some of the foundational elements that made the restaurant famous, allowing you to attempt that signature crust at home.
Nana's represents the best of Southern hospitality: it’s a bit chaotic, incredibly filling, and built on a foundation of family history that you can actually taste in the food. It’s a reminder that sometimes, the simplest combinations—like chicken and dough—are the ones that leave the biggest impact when done with actual heart.