Description
Classic Southern fried chicken paired with crisp, golden waffles creates a deliciously comforting dish perfect for brunch or dinner. The chicken is marinated in a spiced buttermilk mixture for tenderness and flavor, then coated in a seasoned flour and cornstarch blend and fried to a crispy perfection. Served atop freshly made waffles and complemented with maple syrup and hot sauce, this recipe offers a delightful balance of savory and sweet.
Ingredients
Scale
For the Fried Chicken:
- 4 boneless, skin-on chicken thighs
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
For the Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Marinate the Chicken: In a large bowl, blend buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and paprika. Submerge the chicken thighs fully in this spiced mixture. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavor deeply into the chicken.
- Prepare the Coating: Mix the all-purpose flour and cornstarch in a shallow dish. Remove the marinated chicken thighs, letting excess marinade drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly so the coating sticks well, preparing them for 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 chicken thighs in the hot oil and fry them for 5-7 minutes per side, or until the coating is golden brown and the chicken is cooked through. Remove the chicken and drain on paper towels to remove excess oil.
- Prepare the Waffle Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract. Combine the wet ingredients with the dry and gently stir just until combined to avoid overmixing, ensuring the waffles stay light and fluffy.
- Cook the Waffles: Preheat your waffle iron according to the manufacturer’s instructions. Pour the batter into the preheated iron and cook until waffles are golden brown and crisp on the outside, typically a few minutes depending on your appliance.
- Serve: Arrange the waffles on plates and top each with a crispy fried chicken thigh. Serve immediately with maple syrup or honey and hot sauce on the side for a classic sweet and spicy contrast.
Notes
- For extra crispy chicken, ensure the oil temperature stays steady at 350°F during frying.
- Buttermilk marinade can be made up to 24 hours in advance for deeper flavor.
- Use a thermometer to check chicken internal temperature, aiming for 165°F for safety.
- Waffle batter should not be overmixed to avoid tough waffles.
- Leftover chicken can be reheated in a hot oven to maintain crispiness.
- Maple syrup and hot sauce provide a classic sweet and spicy flavor pairing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Keywords: Southern fried chicken, chicken and waffles, crispy fried chicken, classic brunch recipes, buttermilk chicken, homemade waffles
