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Crispy Fried Chicken and Waffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 23 reviews
  • Author: Riley
  • Prep Time: 40 minutes
  • Marinating Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American

Description

This Southern Fried Chicken and Waffles recipe offers a classic and indulgent combination of crispy, flavorful fried chicken paired with soft, fluffy buttermilk waffles. The chicken is marinated in a tangy buttermilk brine infused with spices, then coated in a seasoned flour mixture and fried to golden perfection. The waffles are light and tender, made with baking powder and buttermilk for extra fluffiness. Served with a warm cinnamon maple syrup made from real maple syrup, butter, vanilla, and cinnamon, this dish delivers the perfect balance of savory and sweet for a truly comforting meal.

Ingredients

Scale

Chicken and Brine

  • 6 chicken thighs
  • vegetable oil for frying (about 2 inches depth)
  • 2 cups buttermilk
  • 1 egg
  • 1 tablespoon hot sauce or pickle juice
  • 1 tablespoon Kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • ½ teaspoon black pepper

Flour Coating

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon plus 1 teaspoon Kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • ½ teaspoon black pepper

Buttermilk Waffles

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon Kosher salt
  • 1 tablespoon sugar
  • 2 cups buttermilk
  • 2 eggs
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Cinnamon Maple Syrup

  • 1 cup real maple syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Instructions

  1. Prepare the Brine: In a large bowl, combine 1 tablespoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Stir in 2 cups buttermilk, 1 egg, and 1 tablespoon hot sauce or pickle juice until well mixed.
  2. Marinate the Chicken: Place the 6 chicken thighs into the buttermilk brine and ensure they are fully submerged. Cover and refrigerate for a minimum of 1 hour to tenderize and infuse the chicken with flavor.
  3. Mix the Flour Coating: In a large brown paper bag or freezer bag, combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon plus 1 teaspoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Shake or mix well to combine evenly.
  4. Coat the Chicken: Remove the chicken from the brine, discarding any excess liquid. Add 3-4 pieces of chicken at a time into the flour mixture bag. Seal the bag and shake thoroughly to coat each piece completely on both sides. Repeat until all chicken is coated.
  5. Heat the Oil: Pour vegetable oil into a frying pan to a depth of about 2 inches. Heat over medium heat until the oil reaches 350 degrees Fahrenheit to ensure proper frying temperature.
  6. Fry the Chicken: Add 3-4 pieces of coated chicken to the hot oil without overcrowding the pan. Fry for 6-7 minutes on each side for boneless chicken, or 10 minutes on each side for bone-in thighs, or until the internal temperature reaches 165 degrees Fahrenheit. Remove and drain on paper towels. Repeat with remaining chicken.
  7. Prepare the Waffle Batter: In a large bowl, whisk together 1 tablespoon sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups buttermilk, and ½ cup melted unsalted butter until smooth.
  8. Add Dry Ingredients to Batter: Stir in 2 cups all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon Kosher salt gently until just combined; avoid overmixing to keep waffles tender.
  9. Cook the Waffles: Preheat and spray the waffle iron with nonstick spray. Pour about ¾ cup of batter onto the waffle iron, close, and cook until waffles are golden and cooked through, usually about 4-5 minutes. Remove carefully and keep warm.
  10. Make Cinnamon Maple Syrup: In a small saucepan over medium-low heat, combine 1 cup real maple syrup, 2 tablespoons butter, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon. Heat until the butter melts and the syrup is warm, stirring occasionally.
  11. Assemble and Serve: Place fried chicken pieces atop the waffles, drizzle generously with warm cinnamon maple syrup, and serve immediately for best taste and texture.

Notes

  • Remove chicken from the refrigerator at least 30 minutes before frying to bring it to room temperature and ensure even cooking.
  • Use a cooking thermometer to maintain oil temperature at 350°F for perfectly crispy chicken without burning the crust.
  • Cook the chicken over medium heat; high heat will burn the crust while leaving the inside undercooked.
  • Do not overmix the waffle batter; mix until ingredients are just combined to maintain a light, fluffy texture.
  • Spray the waffle iron with nonstick spray before each batch to prevent sticking.
  • Cook the waffles immediately after frying the chicken; the chicken needs to rest for 4-5 minutes, which is enough time to cook the waffles.
  • For variation, add chocolate chips or shredded cheddar cheese to the waffle batter for a fun twist.
  • Serve warm with plenty of cinnamon maple syrup for the best flavor experience.

Nutrition

  • Serving Size: 1 serving
  • Calories: 700 kcal
  • Sugar: 12 g
  • Sodium: 950 mg
  • Fat: 38 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 24 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 120 mg

Find it online: https://cookwithriley.com/crispy-fried-chicken-and-waffles-recipe/