Description
Enjoy the perfect blend of savory and sweet with this Fried Chicken and Waffles recipe. Crispy fried chicken sits atop fluffy waffles, creating a comforting dish ideal for any meal of the day. Drizzle with maple syrup for an irresistible finish!
Ingredients
Scale
- 4 pieces of bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- Maple syrup
- Butter (optional)
- Fresh fruit (optional)
Instructions
- In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor and tenderness.
- In another bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This will be your seasoned flour for coating the chicken.
- In a large, deep skillet or Dutch oven, pour in enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the flour mixture into it; if it sizzles, it’s ready.
- Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour, pressing down to ensure a good coating. Shake off any excess flour and set the coated chicken aside on a wire rack.
- Carefully place the chicken pieces in the hot oil, skin side down. Do not overcrowd the pan; you may need to fry in batches. Fry for about 7-10 minutes on one side until golden brown, then flip and cook for another 7-10 minutes on the other side. The internal temperature should reach 165°F (74°C).
- Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. This will keep the chicken crispy.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat your waffle iron according to the manufacturer’s instructions. If it requires greasing, lightly brush it with oil or spray with non-stick cooking spray.
- Pour the appropriate amount of batter into the preheated waffle iron (usually about 1 cup, but check your iron’s instructions). Close the lid and cook until the waffles are golden brown and crisp, usually about 5 minutes. Repeat with the remaining batter.
- Place a warm waffle on a plate. You can cut it in half if you prefer smaller portions.
- Top the waffle with a piece of the crispy fried chicken. Drizzle with maple syrup and add butter or fresh fruit if desired.
Notes
- For extra flavor, consider adding herbs like thyme or rosemary to the chicken marinade.
- Ensure the oil temperature is maintained for even cooking and crispiness.
- Leftover waffles can be frozen and reheated in a toaster for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes