Description
Crispy, golden fried chicken served atop fluffy waffles with a drizzle of syrup or honey is the ultimate sweet and savory combination. Perfect for brunch, lunch, or dinner, this dish is a crowd-pleaser!
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1 cup (240ml) buttermilk
- 1 teaspoon hot sauce (optional)
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil (for frying)
For the Waffles:
- 2 cups (250g) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups (420ml) milk
- 1/2 cup (115g) unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving:
- Maple syrup or honey
- Butter (optional, for the waffles)
- Hot sauce (optional, for extra spice)
Instructions
1. Prepare the Chicken:
- In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken and marinate in the refrigerator for at least 1 hour, or overnight for best results.
- In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
- Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, pressing to coat well.
2. Fry the Chicken:
- Heat about 1–2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the chicken in batches for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.
3. Make the Waffles:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
- Pour the batter into the preheated waffle iron and cook until golden brown and crisp. Repeat with the remaining batter.
4. Serve:
- Place a piece of fried chicken on top of a waffle. Drizzle with maple syrup or honey, and add butter or hot sauce if desired. Serve warm.
Notes
- For extra crunch, double-dredge the chicken by dipping it back into the buttermilk and flour mixture before frying.
- Keep cooked waffles and fried chicken warm in a 200°F (95°C) oven until ready to serve.
- Substitute buttermilk in the chicken marinade with 1 cup milk + 1 tablespoon vinegar or lemon juice.