Description
Enjoy a delicious blend of savory and sweet with this Fried Chicken and Waffles recipe. Crispy fried chicken sits atop fluffy waffles, all drizzled with maple syrup, making it a perfect choice for brunch or dinner.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Maple syrup
- Butter, for serving
- Fresh fruit (optional)
Instructions
- In a large bowl, combine the buttermilk and hot sauce (if using). Whisk until well combined.
- Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Set up a dredging station: Place the seasoned flour in one bowl and the marinated chicken in another. Have a wire rack or plate ready to hold the coated chicken.
- In a large, heavy-bottomed skillet or Dutch oven, pour in enough vegetable oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour, pressing gently to ensure an even coating. Shake off any excess flour.
- Carefully place the coated chicken thighs into the hot oil, skin-side down. Fry the chicken for about 7-8 minutes on one side until golden brown.
- Flip the chicken and continue frying for another 7-8 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is crispy and golden brown.
- Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (around 200°F or 93°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for about 5-10 minutes while you preheat the waffle iron.
- Preheat your waffle iron according to the manufacturer’s instructions.
- Pour the batter into the preheated waffle iron and cook until golden brown and crispy, usually about 4-5 minutes, depending on your waffle iron.
- Repeat with the remaining batter.
- Serve the fried chicken on top of the waffles, drizzled with maple syrup and topped with butter and fresh fruit if desired.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the level of cayenne pepper based on your spice preference.
- Ensure the oil is at the right temperature for crispy chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes