Chicken And Waffles Recipe

Southern Fried Chicken and Waffles Recipe

Homemade Chicken and Waffles is a true soul food brunch dish that everyone loves. My recipe includes juicy Southern fried chicken and fluffy waffles with an amazing sweet and spicy sauce made with maple syrup or honey.

Prep: 10min

Total: 30min

Serving Size: 1

Nutrition Facts: calories 506 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, Saturated Fat 8 grams saturated fat, servingSize 1, Sodium 2138 grams sodium, Sugar 2 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 12 grams unsaturated fat

Ingredients:

• 8 boneless, skinless chicken thighs
• Vegetable Oil, for deep frying
• 2 cups (480 mL) buttermilk OR soured whole milk* (see notes)
• 1 tbsp kosher salt
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1 tbsp hot sauce or chili powder
• 1 tsp smoked paprika
• 3 cups (384 g) all-purpose flour
• 1/3 cup (43 g) cornstarch
• 2 tsp baking powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp kosher salt
• 2 tsp freshly cracked black pepper
• 1/4 cup (85 g) honey (you can sub maple syrup)
• 1/2 tsp chili powder (or more if you like a lot of spice)
• 4 tbsp (57 g) unsalted butter
• 1/2 tsp kosher salt
• Best Belgian Waffles Recipe, click the link for the full waffle recipe

Instruction:

1. Whisk the buttermilk or soured milk, kosher salt, garlic powder, onion powder, hot sauce, and smoked paprika together in a large mixing bowl.
2. Add the boneless, skinless chicken thigh to the bowl, making sure every thigh is covered in the brine. Cover the bowl with plastic wrap and let the chicken marinate in the buttermilk brine from 1 hour to overnight in the fridge.
3. In a dutch oven pot, heat up about half the pot’s worth of vegetable oil. Allow the oil to reach 350 degrees F (180 degrees C/ 160 degrees C if using a fan-forced oven).
4. While the oil is heating up, in a mixing bowl whisk together flour, cornstarch, baking powder, and seasonings. Take each chicken thigh from the brine and dredge into the seasoned flour. Thoroughly coat the chicken all over, then let rest on a plate for five minutes before frying.
5. Fry the chicken in the hot oil (no more than about 4 thighs per batch) until golden brown, crispy, and cooked through completely, about 8-9 minutes.
6. Carefully take the chicken out of the oil and place them on a baking sheet fitted with a wire rack and let cool slightly before serving. Repeat until all the chicken thighs are fried.
7. Make the Belgian Waffles and serve the chicken on top of the waffles, then drizzle generously with spicy honey butter sauce or maple syrup.
8. In a small saucepan, melt butter over medium heat with honey, chili powder, and kosher salt. Whisk well until the mixture is incorporated and homogenized.
9. Lower the temperature to ‘warm/low’ heat and keep for serving.

Chicken and Waffles

Total: 0 10 0

Yield: 4 servings

Ingredients:

• 8 boneless, skin-on chicken thighs
• 2 cups buttermilk
• 2 1/2 cups all-purpose flour, plus more if needed
• 1 tablespoon seasoned salt, such as Lawry’s
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground dried thyme
• 1/2 teaspoon cayenne pepper, plus more if needed
• 1/4 cup milk, plus more if needed
• Vegetable oil, for frying
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups milk
• 1 tablespoon vanilla extract
• 4 large egg whites plus 2 large egg yolks
• 8 tablespoons (1 stick) salted butter, melted
• 1 to 2 jalapenos, chopped
• 1 cup pancake syrup
• 1/4 cup bourbon
• 4 tablespoons (1/2 stick) salted butter
• 1/4 teaspoon cayenne pepper

Instruction:

1. Special equipment: a deep-fry thermometer
2. For the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours.
3. When you’re ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill.
4. In the meantime, preheat the oven to 360 degrees F and mix the breading. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well.
5. In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
6. Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
7. Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
8. Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren’t sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn’t getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn’t burn. Transfer the fried chicken pieces to a baking sheet (they will not be completely cooked through) and continue frying the rest of the chicken.
9. Bake the thighs for 15 minutes to finish the cooking process. Sometimes I’ll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. (If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Cover and keep warm.
10. For the waffles: Preheat the waffle iron to the regular setting. Sift together the flour, sugar, baking powder and salt in a bowl.
11. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapenos and continue mixing very gently until combined.
12. In a separate bowl (or using a mixer), beat the 4 egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
13. Scoop the batter into your waffle iron in batches and cook according to the manufacturer’s directions (lean toward being a little deep golden and crisp!). Keep warm.
14. For the sauce: Pour the pancake syrup and bourbon in a small pot and bring to a boil. Turn down the heat and simmer for 3 to 4 minutes. Turn off the heat and whisk in the butter 1 tablespoon at a time, then the cayenne.
15. To serve: Place 2 chicken thighs on top of a waffle. Pour the warm sauce over everything and serve immediately.

Southern Fried Chicken and Waffles Recipe

Take your brunch game to the next level with homemade Southern Fried Chicken and Waffles! Nothing screams weekend brunch quite like epic fried chicken, Belgian waffles, and a perfectly spicy hot sauce with maple syrup drizzled on top!

Prep: 30min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 850 kcal, Sugar 14.5 g, Sodium 2125 mg, Fat 38.5 g, Saturated Fat 13.9 g, Carbohydrate 76 g, Fiber 2.7 g, Protein 48.6 g, Cholesterol 252 mg, servingSize 1 serving

Ingredients:

• 2 lbs chicken thighs (boneless, skinless)
• 1 Tbsp Kosher salt
• 1 tsp freshly ground black pepper
• 1 ½ cups buttermilk
• 3 large eggs
• 1 Tbsp hot sauce
• 3 cups all-purpose flour
• 3 tsp Kosher salt
• 2 tsp garlic powder
• Canola or vegetable oil
• 8 Tbsp 1 stick unsalted butter
• 2 Tbsp honey
• 1 ½-2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ½ tsp chili powder
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 ¼ cups all-purpose flour
• 1 Tbsp baking powder
• 3 Tbsp sugar
• ½ tsp Kosher salt
• ½ tsp ground cinnamon
• 2 cups buttermilk
• ½ cup vegetable oil
• 2 large eggs (separated)
• 1 tsp pure vanilla extract
• maple syrup
• pickle slices

Instruction:

1. Season the chicken. Pat chicken thighs dry with a paper towel, then cut into ¼” thick strips. Place chicken in a large bowl with 1 Tbsp Kosher salt and 1 tsp black pepper, then cover with plastic wrap and let sit for 2 hours.
2. Make the marinade. In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp Kosher salt, and 2 tsp garlic powder.
3. Dredge the chicken. Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each piece of chicken first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to wire rack, then repeat until all chicken strips are coated.
4. Heat the oil. Meanwhile, fill a large cast iron or heavy bottom pan with oil until it’s about 2” high. Heat over medium-high until oil reaches about 350 F. You want to cook the chicken around ~325F, but the temperature will drop when you add the chicken.
5. Fry the chicken. When oil is hot, carefully add about ~8 pieces of chicken, depending on the size of your pan, and cook, turning every 1-2 minutes, until all chicken is a golden brown color and has an internal temperature of 160 F, about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken.
6. Make the hot sauce. Combine 1 stick butter, 2 Tbsp honey, 1 ½ tsp cayenne, 1 tsp garlic powder, 1 tsp sweet paprika, ½ tsp chili powder, ½ tsp Kosher salt and ¼ tsp black pepper in a saucepan. Heat over medium-high until butter has melted and spices become fragrant, stirring well. Use a brush to coat each piece of chicken with hot sauce.
7. Make the waffle batter. Preheat waffle maker and coat with nonstick oil spray. Beat egg whites in the bowl of a stand mixer until stiff peaks form. Whisk 2 ¼ cups flour, 1 Tbsp baking powder, 3 Tbsp sugar,½ tsp Kosher salt, and ½ tsp cinnamon together in a large mixing bowl. In a separate bowl, whisk together 2 cups buttermilk, ½ cup vegetable oil, 2 egg yolks, and 1 tsp vanilla extract.
8. Add the wet ingredients. Whisk wet ingredients into the dry ingredients, then gently fold in egg whites.
9. Cook the waffles. Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions. Serve waffles immediately with hot fried chicken, maple syrup, and pickle slices.

Best Chicken and Waffles

Three keys to the best chicken and waffles recipe: marinate the meat overnight, add cornstarch to the dredge, and make sure you have a working waffle maker.

Yield: 4 servings

Ingredients:

• 4 cups buttermilk
• ¾ cup Frank’s RedHot sauce
• 1 small bunch rosemary
• 1 small bunch sage
• 1 small bunch thyme
• 3 fresh bay leaves
• 2½ lb. skinless, boneless chicken thighs
• 3 cups all-purpose flour
• 1 Tbsp. plus ¾ tsp. baking powder
• 1 tsp. Diamond Crystal or ½ tsp. Morton Kosher salt
• 2 large eggs
• 2 cups whole milk
• ½ cup (1 stick) unsalted butter, melted, slightly cooled
• ¼ cup sugar
• 1 tsp. vanilla paste or extract
• Nonstick vegetable oil spray
• 1 Tbsp. plus 1½ tsp. garlic powder
• 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt
• 1 Tbsp. freshly ground white pepper
• 1 Tbsp. smoked paprika
• 2 tsp. ground mustard
• 1 tsp. cayenne powder
• 2½ cups all-purpose flour, plus more for baking sheet
• ¼ cup cornstarch
• Vegetable oil (for frying; about 9 cups)
• Flaky sea salt
• Pure maple syrup (for serving)
• A deep-fry thermometer

Instruction:

1. Whisk 4 cups buttermilk and ¾ cup Frank’s RedHot sauce in a large bowl to combine. Add 1 small bunch rosemary, 1 small bunch sage, 1 small bunch thyme, 3 fresh bay leaves, and 2½ lb. skinless, boneless chicken thighs. Cover and chill at least 3 hours and up to 12 hours.
2. Whisk 3 cups all-purpose flour, 1 Tbsp. plus ¾ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton Kosher salt in a medium bowl to combine.
3. Separate yolks from 2 large eggs over a small bowl to catch egg whites. Place yolks in a large bowl. Set egg whites aside. Add 2 cups whole milk, ½ cup (1 stick) unsalted butter, melted, slightly cooled, ¼ cup sugar, and 1 tsp. vanilla paste or extract to bowl with egg yolks and whisk until smooth. Whisking constantly, gradually add dry ingredients; continue to whisk until incorporated. Lightly whisk reserved egg whites until foamy, then fold into batter with a rubber spatula.
4. Heat a waffle iron on medium-high; lightly coat with nonstick vegetable oil spray. Pour ½ cup batter onto iron and cook until waffles are golden brown and cooked through, about 4 minutes. Repeat with remaining batter, coating iron with more nonstick spray as needed.
5. While you are cooking the waffles, mix 1 Tbsp. plus 1½ tsp. garlic powder, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, 1 Tbsp. freshly ground white pepper, 1 Tbsp. smoked paprika, 2 tsp. ground mustard, and 1 tsp. cayenne powder in a baking dish to combine. Add 2½ cups all-purpose flour and ¼ cup cornstarch and whisk until incorporated.
6. Working with 1 piece at a time, remove chicken from marinade, letting excess drip back into the bowl. Transfer to baking dish with seasoned flour mixture and turn to coat thoroughly on both sides, gently pressing to adhere, then shake off excess. Place on a lightly floured parchment-lined baking sheet.
7. Pour vegetable oil into a large heavy pot fitted with thermometer to come 2″ up sides. Heat oil over medium-high until thermometer registers 325°. Carefully add 3 or 4 pieces of chicken to pot and cook, adjusting heat to keep oil between 310°–325°, until golden brown and crisp, 8–10 minutes. Using tongs, transfer to a wire rack set inside another rimmed baking sheet; season immediately with flaky sea salt. Repeat with remaining chicken.
8. Serve chicken on top of waffles, drizzled generously with pure maple syrup.

Perfect Homemade Chicken and Waffles (2 ways)

FAQ

Do you put syrup on chicken and waffles?

What do you serve with chicken and waffles?

• 1 – Sautéed Spinach.
• 2 – Bacon Jam.
• 3 – Cornbread.
• 4 – Macaroni and Cheese.
• 5 – Sweet Potato Casserole.
• 6 – Grilled Vegetables.
• 7 – Homemade Biscuits.

What is the secret ingredient in waffles?

Is fried chicken and waffles a black thing?