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Chicken and Waffles

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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

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:
  1. 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.
  2. In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
  3. 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:
  1. Heat about 1–2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  2. 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:
  1. Preheat your waffle iron according to the manufacturer’s instructions.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. 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).
  4. 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.

Find it online: https://ukfinda.com/chicken-and-waffles/