Description
This classic Southern comfort dish combines crispy fried chicken with fluffy, golden waffles for a perfect sweet and savory meal. Marinated in buttermilk and seasoned with a blend of spices, the chicken is fried to crispy perfection, while the waffles are made from a rich batter with buttermilk and vanilla for a tender texture. Served with maple syrup, butter, and optional hot sauce, this recipe makes a satisfying brunch or dinner for four.
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
For the Chicken Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 cups vegetable oil (for frying)
For the Waffles
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
To Serve
- Maple syrup
- Butter
- Hot sauce (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until fully combined. Add the chicken pieces and ensure they are submerged in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor and tenderness.
- Prepare the Coating: In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. This mixture will help create a crispy crust when frying the chicken.
- Bread the Chicken: Remove the chicken from the marinade, allowing the excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure an even and thick coating. Place the coated chicken on a plate and let rest for 5 minutes to allow the crust to set.
- Fry the Chicken: Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces to the hot oil. Fry each side for 5 to 7 minutes or until golden brown, crispy, and fully cooked through (internal temperature should reach 165°F/74°C). Remove chicken and drain on paper towels.
- Make the Waffles: Preheat your waffle iron according to the manufacturer’s instructions. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined; avoid overmixing to keep waffles light and fluffy.
- Cook the Waffles: Pour the batter into the preheated waffle iron in an even layer. Cook the waffles according to your waffle iron’s instructions, usually for 3-5 minutes, until they are golden brown and crisp on the outside.
- Assemble and Serve: Place a hot waffle on each plate, top with a piece of fried chicken, and drizzle generously with maple syrup. Add a pat of butter on top for extra richness and, if desired, a splash of hot sauce for a spicy kick.
Notes
- For best flavor, marinate the chicken overnight.
- Maintain oil temperature between 350°F and 360°F for perfect frying; too low and the chicken will be greasy, too high and it may burn.
- You can substitute chicken breasts for thighs depending on preference; thighs tend to be juicier.
- Do not overmix waffle batter to ensure tender waffles.
- Serve immediately for the best texture between crispy chicken and warm waffles.
