Description
A delicious Southern classic combining crispy fried chicken with fluffy, flavorful waffles. Marinated chicken thighs are breaded and fried to golden perfection, served atop warm waffles with maple syrup and optional butter or hot sauce for a sweet and savory meal.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Chicken Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For Frying
- 1 1/2 cups vegetable oil (for frying)
Waffle Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
To Serve
- Maple syrup
- Butter
- Hot sauce (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until combined. Add the chicken thighs, ensuring they are fully submerged, and marinate for at least 1 hour, or overnight for best flavor and tenderness.
- Prepare the Coating: In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. This dry mixture will give the chicken its crispy crust.
- Bread the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the surface to ensure an even and thick crust. Let the coated chicken rest for 5 minutes; this helps the batter adhere better during frying.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the coated chicken pieces into the hot oil. Fry each side for 5-7 minutes until the chicken is golden brown, crispy on the outside, and fully cooked inside. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Drain the chicken on a paper towel-lined plate to remove excess oil.
- Make the Waffle Batter: While the chicken fries, preheat your waffle iron according to the manufacturer’s instructions. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry and mix gently until just combined; do not overmix to ensure tender waffles.
- Cook the Waffles: Lightly grease the waffle iron if necessary. Pour the batter onto the hot waffle iron, spreading evenly. Cook according to your waffle maker’s instructions until the waffles are golden brown and crisp on the outside.
- Assemble and Serve: Place a warm waffle on each plate, top with a piece of fried chicken, and generously drizzle with maple syrup. Add a pat of butter or a dash of hot sauce for an extra flavor boost. Serve immediately and enjoy this perfect balance of sweet and savory.
Notes
- For best flavor and juiciness, marinate the chicken overnight.
- Use a thermometer to maintain oil temperature for crunchy, non-greasy fried chicken.
- Do not overmix waffle batter to keep waffles light and fluffy.
- Substitute chicken breasts if preferred, but thighs stay juicier.
- Adjust cayenne pepper amount to control heat level.
