Chicken and Waffles
Classic American comfort food featuring crispy fried chicken and fluffy waffles.
2h 15m6Servings
Nutrition
786kcal
15gProtein
89gCarbs
42gFat
Ingredients
WAFFLES
All-Purpose Flour
2 cups
Granulated Sugar
2 tbsp
Baking Powder
2 tsp
Salt
1 tsp
Milk
1½ cups
Egg
2 pieces
Butter
melted
4 tbsp
Vegetable Oil
2 tbsp
CHICKEN
Chicken Pieces
mixed cuts like thighs, drumsticks, breasts
8 pieces
Buttermilk
2 cups
Hot Sauce
2 tbsp
All-Purpose Flour
2 cups
Paprika
1 tbsp
Garlic Powder
1 tbsp
Onion Powder
1 tbsp
Black Pepper
1 tsp
Salt
1 tsp
Vegetable Oil
for frying
4 cups
Instructions
1Prepare the Waffles
15m
15mCombine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients
In a separate bowl, whisk together the milk, eggs, melted butter, and vegetable oil.
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
2Marinate the Chicken
1h
1hCombine Marinade
In a large bowl or resealable bag, combine the buttermilk and hot sauce.
Add Chicken
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover or seal and refrigerate for at least 1 hour, or up to 4 hours.
3Prepare the Chicken Coating
5m
5mMix Coating Ingredients
In a shallow dish or large zip-top bag, combine the flour, paprika, garlic powder, onion powder, black pepper, and salt. Mix well.
4Fry the Chicken
20m
20mHeat Oil
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C).
Coat Chicken
Remove chicken pieces from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess.
Fry in Batches
Carefully place 2-3 pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Drain Chicken
Remove chicken from the oil and place on a wire rack set over a baking sheet to drain. Repeat with remaining chicken pieces.
5Cook the Waffles
15m
15mPreheat Waffle Iron
Preheat your waffle iron according to the manufacturer's instructions.
Cook Waffles
Pour about 1/2 to 3/4 cup of batter onto the preheated waffle iron, spreading it evenly. Cook until golden brown and crisp, typically 3-5 minutes, depending on your waffle iron.
Keep Warm
Transfer cooked waffles to a wire rack in a warm oven (around 200°F/95°C) while you cook the remaining waffles.
6Serve
5m
5mAssemble Plate
Serve the crispy fried chicken alongside the warm waffles. Garnish with butter and syrup as desired.
Tips
For extra crispy chicken, double-fry it: fry once until almost done, let it rest for a few minutes, then fry again until deeply golden.
Don't overcrowd the waffle iron; this can lead to uneven cooking and soggy waffles.
Ensure your frying oil is at the correct temperature before adding the chicken to prevent it from becoming greasy.
The chicken can be marinated overnight for deeper flavor, but be mindful of the acidity in buttermilk potentially breaking down the meat too much if left for excessively long periods.