Description
Chicken and Waffles bring Southern comfort straight to your breakfast table with crispy fried chicken nestled on top of golden, fluffy waffles. Drizzle maple syrup over this classic combo and savor each delicious bite of pure Southern charm.
Ingredients
Scale
Main Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 cups all-purpose flour
- 1 and ¾ cups milk
- 2 large eggs
Coating and Seasoning:
- 1 cup buttermilk
- 1 tablespoon all-purpose seasoning
- Salt
- Pepper
Supporting Ingredients:
- 2 cups vegetable oil for frying
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ cup melted butter
- 1 pinch salt
Instructions
- Pour 1 cup buttermilk over 4 chicken thighs, sprinkle 1 tablespoon seasoning, salt, and pepper. Cover and refrigerate for 4-8 hours to let flavors penetrate deeply.
- Whisk 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and a pinch of salt in a mixing bowl. In another bowl, beat 2 eggs with 1 and ¾ cups milk and ½ cup melted butter.
- Blend wet and dry waffle ingredients gently until just combined. Avoid overmixing to keep waffles tender.
- Heat vegetable oil to exactly 350F in a heavy skillet. Remove chicken from buttermilk, letting excess drip off.
- Coat each chicken piece thoroughly in seasoned flour, pressing gently to help breading adhere.
- Carefully lower chicken into hot oil, maintaining temperature at 350F. Fry 10-12 minutes per side until internal temperature reaches 165F.
- While chicken fries, preheat waffle iron. Pour ½ cup batter per waffle, cooking until golden and crisp.
- Drain fried chicken on wire rack to preserve crispiness. Transfer hot waffles directly to serving plates.
- Arrange one chicken thigh atop each waffle. Drizzle generously with warm maple syrup just before serving.
Notes
- Marinating chicken overnight in buttermilk helps tenderize the meat and infuse deep flavor into every bite.
- Use a thermometer to check oil temperature for perfectly crispy chicken that’s golden outside and juicy inside.
- Make extra waffle batter and freeze waffles between parchment paper for quick future breakfasts.
- For a gluten-free version, swap wheat flour with almond or rice flour in both chicken coating and waffle batter.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 760 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg