Chicken and Waffles
Crispy buttermilk fried chicken perched atop fluffy golden waffles, drizzled with maple syrup and a touch of hot sauce.
Details
Ingredients
- 8 chicken tenders or 4 boneless thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Vegetable oil for frying
- 2 cups waffle mix (or your favorite recipe)
- Maple syrup, for serving
- Hot sauce, for serving
- Butter pats, for serving
- Salt and pepper to taste
Instructions
- 1
Marinate chicken in buttermilk with a pinch of salt for at least 20 minutes (or overnight).
- 2
Mix flour, cornstarch, paprika, cayenne, salt, and pepper in a shallow dish.
- 3
Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to coat thoroughly.
- 4
Heat 2 inches of oil to 350°F (175°C). Fry chicken 5-6 minutes per side until deeply golden and cooked through. Drain on a wire rack.
- 5
Meanwhile, prepare waffles according to your recipe or mix. Cook until golden and crisp.
- 6
Stack waffles on plates, top with fried chicken, and drizzle with maple syrup and hot sauce. Add a pat of butter.
About This Recipe
The legendary pairing of crispy fried chicken and fluffy waffles isn't just a meal; it's a culinary experience deeply woven into the fabric of American comfort food, particularly cherished in Southern and soul food traditions. While its precise origins are debated, ranging from 17th-century Pennsylvania Dutch communities to 1930s Harlem jazz clubs, its status as a beloved brunch and dinner staple is undeniable. What makes this dish truly special is the exquisite tension between sweet and savory, the textural symphony of shatteringly crisp, well-seasoned chicken against the soft, yielding pockets of a golden waffle. Key to achieving perfection lies in the details: a buttermilk soak not only tenderizes the chicken but also infuses it with a subtle tang, while the double dredge with a cornstarch-enhanced flour mixture ensures an unparalleled crunch. The judicious use of smoked paprika and cayenne pepper in the coating adds layers of warmth and a gentle heat that complements the sweet maple syrup beautifully. For the waffles, resist overmixing to maintain their airy texture. Common variations include using different chicken cuts like wings, experimenting with spiced maple syrups, or even incorporating herbs into the waffle batter. Serve immediately with generous drizzles of warm maple syrup, a fiery dash of your favorite hot sauce, and melting pats of butter for an unforgettable indulgence.
Tips & Tricks
- • For the crispiest fried chicken, ensure your oil maintains a consistent temperature of 325-350°F (160-175°C); overcrowding the pan will drop the temperature and result in greasy chicken.
- • If using bone-in chicken pieces instead of boneless, increase frying time and consider finishing them in a 375°F (190°C) oven for 10-15 minutes to ensure they are cooked through without over-browning the exterior.
- • The fried chicken can be made ahead and kept warm in a low oven (around 200°F/95°C) on a wire rack for up to 30 minutes, or reheated in an air fryer for a few minutes to regain crispness.
- • Elevate your presentation by garnishing with fresh chives or a sprinkle of powdered sugar, and consider serving with a side of coleslaw or collard greens to balance the richness.
Nutrition Facts
Per serving (approximate)