Chicken and Waffles

Chicken and Waffles

Crispy buttermilk fried chicken piled onto golden waffles, finished with a drizzle of warm syrup.

Total 9 hr Makes 4 servings Calories 780/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat

This Southern-inspired plate pairs crunchy, well-seasoned fried chicken thighs with light, crisp waffles for a sweet-savory combination that works for brunch or dinner. Buttermilk brining keeps the chicken tender while a double-dredge gives it a craggy, crackling crust. Serve hot with maple syrup and a pat of butter melting into the waffle's grid.

Ingredients

  • 8 boneless skinless chicken thighs
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 cups vegetable oil, for frying
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 eggs
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup, for serving
  • 2 tablespoons unsalted butter, for serving

Method

  1. In a large bowl or zip-top bag, combine the chicken thighs, 2 cups buttermilk, and hot sauce. Cover and refrigerate to brine.

  2. In a wide bowl, whisk together 2 cups flour, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper.

  3. Remove chicken from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour, pressing to adhere. Set on a rack for 10 minutes.

  4. Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches and heat to 350°F.

  5. Fry chicken in batches of 3 to 4 pieces, turning occasionally, until deep golden brown and the internal temperature reaches 165°F, about 12 to 14 minutes per batch.

  6. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep warm while frying remaining batches.

  7. Preheat a waffle iron according to manufacturer instructions.

  8. In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt.

  9. In a separate bowl, whisk together 1 3/4 cups buttermilk, eggs, melted butter, and vanilla extract.

  10. Pour the wet ingredients into the dry ingredients and whisk just until combined; do not overmix.

  11. Ladle batter onto the preheated waffle iron and cook until golden brown and crisp, about 4 to 5 minutes per waffle.

  12. Plate warm waffles topped with fried chicken, a pat of butter, and a drizzle of maple syrup.

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    Chicken and Waffles

    This Southern-inspired plate pairs crunchy, well-seasoned fried chicken thighs with light, crisp waffles for a sweet-savory combination that works for brunch or dinner. Buttermilk brining keeps the chicken tender while a double-dredge gives it a craggy, crackling crust. Serve hot with maple syrup and a pat of butter melting into the waffle's grid.

    9 hr 4 servings 780 cal

    Ingredients

    • 8 boneless skinless chicken thighs
    • 2 cups buttermilk
    • 1 tablespoon hot sauce
    • 2 cups all-purpose flour
    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon cayenne pepper
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • 4 cups vegetable oil, for frying
    • 2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 3/4 cups buttermilk
    • 2 eggs
    • 1/3 cup unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1/2 cup maple syrup, for serving
    • 2 tablespoons unsalted butter, for serving

    Method

    1. 1

      In a large bowl or zip-top bag, combine the chicken thighs, 2 cups buttermilk, and hot sauce. Cover and refrigerate to brine.

    2. 2

      In a wide bowl, whisk together 2 cups flour, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper.

    3. 3

      Remove chicken from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour, pressing to adhere. Set on a rack for 10 minutes.

    4. 4

      Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches and heat to 350°F.

    5. 5

      Fry chicken in batches of 3 to 4 pieces, turning occasionally, until deep golden brown and the internal temperature reaches 165°F, about 12 to 14 minutes per batch.

    6. 6

      Transfer fried chicken to a wire rack set over a baking sheet to drain and keep warm while frying remaining batches.

    7. 7

      Preheat a waffle iron according to manufacturer instructions.

    8. 8

      In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt.

    9. 9

      In a separate bowl, whisk together 1 3/4 cups buttermilk, eggs, melted butter, and vanilla extract.

    10. 10

      Pour the wet ingredients into the dry ingredients and whisk just until combined; do not overmix.

    11. 11

      Ladle batter onto the preheated waffle iron and cook until golden brown and crisp, about 4 to 5 minutes per waffle.

    12. 12

      Plate warm waffles topped with fried chicken, a pat of butter, and a drizzle of maple syrup.