Chicken and Waffles
Crispy, juicy fried chicken served atop a fluffy, golden buttermilk waffle. This Southern classic is the ultimate sweet and savory comfort food, perfect for brunch or dinner.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Brine the Chicken (4 hours to overnight)
- b.In a large bowl, whisk together 2 cups of buttermilk, 1 tablespoon of hot sauce, and 1 tablespoon (3 tsp) of salt.
- c.Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for maximum tenderness and flavor.
- 2
Step 2
- a.Prepare the Waffle Batter (10 minutes)
- b.In a large bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and 1/2 teaspoon of salt.
- c.In a separate medium bowl, whisk the remaining 2 cups of buttermilk with the eggs, melted butter, and vanilla extract until smooth.
- d.Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. A few lumps are perfectly fine; do not overmix.
- e.Set the batter aside to rest for at least 10-15 minutes. This allows the gluten to relax, resulting in a more tender waffle.
- 3
Step 3
- a.Dredge the Chicken (15 minutes)
- b.In a shallow dish, whisk together the remaining 2 cups of all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and the remaining 1 teaspoon of salt.
- c.Remove the chicken from the brine one piece at a time, allowing excess buttermilk to drip off. Do not pat dry.
- d.Dredge each piece thoroughly in the seasoned flour, pressing firmly to create a thick, even coating. Shake off any excess.
- e.Place the coated chicken on a wire rack and let it rest for 15 minutes. This helps the coating adhere to the chicken, ensuring a crispier crust.
- 4
Step 4
- a.Fry the Chicken (20-25 minutes)
- b.While the chicken rests, pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat to 350°F (175°C).
- c.Carefully place a few pieces of chicken in the hot oil, skin-side down, ensuring not to overcrowd the pan. Work in 2-3 batches.
- d.Fry for 6-8 minutes per side, until the chicken is a deep golden brown, crispy, and cooked through. An instant-read thermometer inserted into the thickest part should register 165°F (74°C).
- e.Remove the cooked chicken and place it on a clean wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while you fry the remaining batches.
- 5
Step 5
- a.Cook the Waffles (15-20 minutes)
- b.While the chicken is frying, preheat your waffle iron according to the manufacturer's instructions.
- c.Lightly grease the waffle iron if needed. Pour the recommended amount of batter onto the hot iron.
- d.Cook for 3-5 minutes, or until the waffle is golden brown and crisp and the steam stops.
- e.Transfer cooked waffles to the wire rack in the warm oven to keep them crisp.
- 6
Step 6
- a.Assemble and Serve
- b.Place a warm waffle on each plate.
- c.Top with one or two pieces of hot fried chicken.
- d.Serve immediately with a pat of butter and a generous drizzle of warm maple syrup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, double dredge it: dip in buttermilk, then flour, back into buttermilk, and into the flour again.
- 2Don't overcrowd the skillet when frying. This lowers the oil temperature and results in soggy, greasy chicken.
- 3Letting the dredged chicken rest for 15 minutes before frying is crucial for a crust that stays on.
- 4Use a thermometer for both the oil and the chicken. Maintaining 350°F oil is key for perfect frying, and checking the chicken's internal temp ensures it's cooked safely without being dry.
- 5Keep cooked chicken and waffles warm in a 200°F (95°C) oven on a wire rack (not a plate) to maintain crispiness.
Adapt it for your goals.
Spicy Honey Drizzle
Instead of maple syrup, mix 1/2 cup of honey with 1-2 teaspoons of your favorite hot sauce. Drizzle over the chicken and waffles for a sweet and spicy kick.
Herb WafflesHerb Waffles
Add 2 tablespoons of finely chopped fresh herbs like chives, parsley, or thyme to the waffle batter for a savory twist.
Oven Fried ChickenOven-Fried Chicken
For a lighter version, place the dredged chicken on a greased wire rack over a baking sheet. Spray generously with cooking oil and bake at 400°F (200°C) for 40-50 minutes, flipping halfway through, until golden and cooked through.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for muscle repair, growth, and overall body function. A single serving of this dish provides a significant portion of your daily protein needs.
Provides Energy
The carbohydrates from the waffles provide a quick source of energy, making this a very satisfying and fueling meal, especially after strenuous activity.
Frequently asked questions
A typical serving of homemade chicken and waffles can range from 900 to 1200 calories, depending on the size of the chicken pieces, the amount of oil absorbed, and the quantity of butter and syrup used.