Chicken and Waffles
Crispy fried chicken served with fluffy waffles and maple syrup for a perfect sweet and savory combo.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- Vegetable oil for frying
- 2 cups waffle mix
- 1 1/2 cups water or milk
- 1 egg
- 2 tbsp melted butter
- Maple syrup for serving
Nutrition Facts
Share this Recipe
Instructions
Marinate the chicken: Place chicken thighs in a bowl and cover with buttermilk. Let it marinate in the fridge for at least 1 hour, or overnight for best results.
Prepare the coating: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Coat the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off excess.
Fry the chicken: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 6-8 minutes per side until golden brown and cooked through. Drain on paper towels.
Make the waffles: Preheat waffle iron. Mix waffle mix, water or milk, egg, and melted butter until smooth. Cook according to waffle iron instructions until golden and crisp.
Serve: Place a waffle on each plate, top with a piece of fried chicken, and drizzle with maple syrup. Serve immediately.
Chef's Tips
- Extra Crispy: Double-dip the chicken in buttermilk and flour for an extra crispy crust.
- Spice Level: Adjust cayenne pepper to control the heat level of the chicken.
- Waffle Tip: Keep cooked waffles warm in a 200°F (95°C) oven until ready to serve.
- Buttermilk Substitute: Mix 1 cup milk with 1 tbsp lemon juice or vinegar as a buttermilk alternative.
- Leftovers: Store fried chicken and waffles separately in the fridge. Reheat chicken in the oven to maintain crispiness.
