Description
A perfect blend of crispy, golden fried chicken and fluffy, buttery waffles, served with warm maple syrup for a sweet and savory classic.
Ingredients
Units
Scale
For the Fried Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- Vegetable oil (for frying)
For the Waffles:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 3/4 cups milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
For Serving:
- Maple syrup
- Butter
- Hot sauce (optional)
Instructions
Marinate the Chicken:
- In a bowl, mix buttermilk, salt, pepper, paprika, garlic powder, and cayenne.
- Add chicken, cover, and refrigerate for at least 1 hour (or overnight).
Prepare the Coating:
- In another bowl, mix flour, cornstarch, baking powder, and a pinch of salt and pepper.
Fry the Chicken:
- Heat 2 inches of oil in a skillet to 350°F (175°C).
- Dredge marinated chicken in the flour mixture, pressing to coat.
- Fry for 6-8 minutes per side until golden brown and crispy. Drain on paper towels.
Make the Waffles:
- Preheat a waffle iron.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, then add milk, melted butter, and vanilla.
- Combine wet and dry ingredients, mixing until just combined.
- Cook waffles in the waffle iron until golden brown.
Serve:
- Top waffles with crispy fried chicken, drizzle with maple syrup, and add butter or hot sauce if desired.
Notes
- Want extra crispy chicken? Double-dip the chicken in the buttermilk and flour mixture.
- For spicier chicken, add more cayenne or hot sauce to the marinade.
- Use Belgian waffles for a fluffier, thicker base.
