Description
This classic Southern Fried Chicken and Waffles recipe combines crispy, spicy buttermilk fried chicken with golden, fluffy waffles for the ultimate sweet and savory comfort food. Marinated chicken is dredged in a seasoned flour mixture and fried to perfection, then served atop warm waffles with butter and maple syrup, making it perfect for brunch or a hearty meal.
Ingredients
Scale
For the Fried Chicken
- 4 boneless, skinless chicken thighs or breasts
- 2 cups buttermilk
- 1 teaspoon hot sauce
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Waffles
- 2 large eggs
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
To Serve
- Maple syrup
- Butter
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce, stirring well. Add the chicken pieces, ensuring they are fully submerged, and refrigerate for at least 2 hours or overnight to tenderize and infuse flavor.
- Prepare the Dredging Mixture: In a shallow bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a seasoned coating for the chicken.
- Coat the Chicken: Remove the marinated chicken from the buttermilk, letting the excess drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to adhere the coating evenly.
- Heat Oil and Fry Chicken: Pour vegetable oil into a deep skillet to a depth of about 2 inches and heat it to 350°F (175°C). Carefully fry the chicken in batches to avoid overcrowding, cooking for 6 to 8 minutes per side until they are golden brown and cooked through. Drain the fried chicken on paper towels to remove excess oil.
- Preheat Waffle Iron and Mix Batter: While the chicken is frying, preheat your waffle iron. In a medium bowl, whisk the eggs, milk, melted butter, and vanilla extract together. In a separate bowl, combine the flour, sugar, baking powder, and salt, then gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
- Cook Waffles: Pour the waffle batter onto the preheated waffle iron, following your appliance instructions. Cook until the waffles are golden brown and crisp on the outside, then carefully remove and keep warm.
- Assemble and Serve: Plate the hot waffles and top them with the freshly fried chicken. Serve with butter and drizzle generously with maple syrup for a delicious sweet and savory classic Southern meal.
Notes
- For extra crispy chicken, double-dip by returning the coated chicken to the buttermilk marinade, then dredging again in the flour mixture before frying.
- Add a sprinkle of powdered sugar or a dash of hot honey to the finished dish for a sweet-and-spicy flavor twist.
- Ensure the frying oil is at the proper temperature (350°F) to achieve a crispy crust without absorbing excess oil.
- Do not overmix waffle batter to keep waffles light and fluffy.
