Classic Chicken and Waffles
Crispy fried chicken served with fluffy waffles and maple syrup for a perfect sweet-savory combo.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 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
- Oil for frying
- 2 cups waffle mix
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 1 egg
- Maple syrup for serving
- Butter for serving
Nutrition Facts
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Instructions
Marinate the chicken: Place chicken thighs in a bowl and cover with buttermilk. Let marinate in the refrigerator 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, and black pepper.
Bread the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Let rest for 5 minutes.
Fry the chicken: Heat oil in a deep pan to 350°F (175°C). Fry chicken for 12-15 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack.
Make the waffles: Preheat waffle iron. Mix waffle mix, water, oil, and egg until smooth. Cook according to waffle iron instructions until golden and crisp.
Serve: Place a waffle on each plate, top with fried chicken. Serve with butter and warm maple syrup.
Optional: Dust with powdered sugar or add hot sauce for extra flavor.
Chef's Tips
- Double Dip: For extra crispy chicken, dip in flour mixture twice with a second buttermilk dip in between.
- Keep Warm: Place fried chicken on a wire rack in a 200°F (95°C) oven to keep crisp while making waffles.
- Buttermilk Substitute: Mix 1 cup milk with 1 tbsp lemon juice or vinegar as a buttermilk alternative.
- Waffle Tip: For fluffier waffles, let the batter rest for 5 minutes before cooking.
- Spice Level: Add cayenne pepper to the flour mixture for spicy chicken.
- Syrup Warmth: Warm maple syrup slightly before serving for better viscosity.
