Description
This classic Chicken and Waffles recipe combines crispy, flavorful fried chicken with fluffy, golden waffles for a perfect sweet and savory brunch or dinner. The chicken is marinated in a spiced buttermilk mixture for tenderness and flavor, then coated with a crispy seasoned flour crust and fried to perfection. Served with maple syrup and butter, this dish offers a delightful balance of textures and tastes, with an optional kick of hot sauce.
Ingredients
Scale
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
For Frying
- 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, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken thighs or breasts to the marinade, making sure each piece is completely covered. Refrigerate and let marinate for at least 1 hour, preferably overnight for maximum flavor and tenderness.
- Prepare the Coating: In a separate large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. This seasoned coating will give the chicken a crispy and flavorful crust.
- Bread the Chicken: Remove the chicken pieces from the marinade, allowing the excess to drip off. Dredge each piece thoroughly in the flour and cornstarch mixture, pressing firmly to ensure an even and thick coating. Place the breaded chicken on a plate and let it rest for 5 minutes; this helps the crust set for better frying results.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the chicken pieces into the hot oil and fry for 5 to 7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). After frying, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Make the Waffle Batter: Preheat your waffle iron according to the manufacturer’s instructions. In a medium 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 well combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined; avoid overmixing to keep the waffles light and fluffy.
- Cook the Waffles: Pour the batter into the preheated waffle iron and cook according to the device’s instructions until the waffles are golden brown and crisp on the outside.
- Assemble and Serve: To serve, place one waffle on a plate and top with a piece of fried chicken. Drizzle generously with maple syrup and add a pat of butter. For an optional spicy twist, add a dash of hot sauce. Serve immediately while hot and enjoy the perfect blend of sweet, savory, and crispy textures.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- Use a thermometer to maintain the frying oil at 350°F to ensure crispy chicken without burning.
- If you prefer less spicy food, reduce or omit the cayenne pepper in the marinade.
- Make sure not to overmix the waffle batter to keep them tender and light.
- Leftover fried chicken can be reheated in an oven or air fryer to maintain crispiness.
- Gluten-free flour blends can be used as an alternative in both the chicken coating and waffle batter for a gluten-free version.
