Description
Southern Chicken and Waffles merge crispy golden chicken with fluffy waffles for a comfort meal that speaks pure Southern hospitality. Grab your fork and dive into this classic brunch favorite that delivers serious flavor in every delicious bite.
Ingredients
Scale
Chicken:
- 2 lbs boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 tablespoons hot sauce
Breading:
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6–8 cups vegetable oil
Waffles:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups milk
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
Serving:
- Maple syrup
- Hot sauce
- Butter
Instructions
- Submerge 2 lbs of chicken pieces in 2 cups buttermilk and 2 tablespoons hot sauce. Ensure every piece gets coated. Refrigerate for 2-4 hours to infuse flavor and tenderize the meat.
- Mix 2 cups flour, ½ cup cornstarch, and all spices in a large bowl. Create a comprehensive coating blend that will give your chicken incredible crunch and depth of taste.
- Pull chicken from marinade, letting excess drip off. Thoroughly coat each piece in the seasoned flour mixture, pressing firmly to help breading adhere completely.
- Heat 6-8 cups vegetable oil to exactly 350F in a heavy-bottomed pot. Use a thermometer to confirm precise temperature for perfect frying.
- Gently lower chicken pieces into hot oil, working in batches to maintain temperature. Fry 6-8 minutes until golden brown and internal temperature reaches 165F.
- Transfer fried chicken to a wire rack lined with paper towels. This technique helps drain excess oil while keeping the crispy coating intact.
- Whisk 2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, and ½ teaspoon salt in a large mixing bowl.
- In a separate bowl, combine 2 large eggs, 1 ¾ cups milk, ½ cup melted butter, and 1 teaspoon vanilla. Blend ingredients smoothly.
- Pour wet ingredients into dry ingredients. Mix gently until just combined – a few small lumps are perfect.
- Preheat waffle iron according to manufacturer’s instructions. Ensure surface is hot and ready.
- Pour batter onto waffle iron, using amount recommended for your specific model. Close and cook until golden and crisp.
- Place waffles on a wire rack to maintain crispness while preparing remaining batches.
- Arrange a fresh waffle on each plate. Top with 2-3 pieces of crispy fried chicken.
- Drizzle generously with maple syrup. Add hot sauce if you want extra kick. Serve immediately while everything remains deliciously hot and crunchy.
Notes
- Marinating the chicken overnight ensures maximum flavor and tenderness, so plan ahead for the best results.
- Use a deep-fry thermometer to maintain precise oil temperature, which is crucial for achieving perfectly crispy chicken without greasiness.
- For gluten-free diets, swap wheat flour with a gluten-free all-purpose flour blend in both the chicken coating and waffle batter.
- Make extra crispy chicken by double-dredging: after the first flour coating, dip back into buttermilk and coat again with seasoned flour before frying.
- Prep Time: 3 hours 30 minutes
- Cook Time: 45 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 664 kcal
- Sugar: 9 g
- Sodium: 840 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg