Chicken and Waffles Recipe
Introduction
Chicken and waffles combine crispy, seasoned fried chicken with warm, fluffy waffles for a comforting and satisfying meal. It’s a perfect blend of savory and sweet that works beautifully for brunch or dinner. This recipe guides you through making both components from scratch.
Ingredients
- 1 qt. buttermilk
- 2 tbsp. kosher salt
- About 2 lbs. mix of bone-in chicken thighs, breasts, and drumsticks
- Vegetable oil, for frying
- 2 c. all-purpose flour (divided)
- 1 tbsp. paprika
- 1 tsp. cayenne pepper
- Kosher salt
- Freshly ground black pepper
- 2 large eggs
- 2 tbsp. granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 c. sour cream
- 1 c. milk
- 6 tbsp. butter, melted, plus more for waffle iron
- 3 large eggs, separated
Instructions
- Step 1: Brine the chicken by mixing buttermilk and 2 tablespoons kosher salt in a large bowl. Add the chicken pieces, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
- Step 2: Preheat the oven to 200°F. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda, and a pinch of kosher salt for the waffles.
- Step 3: In another bowl, whisk sour cream, milk, melted butter, and egg yolks. Gently fold this wet mixture into the dry ingredients until combined.
- Step 4: Using a hand mixer or stand mixer, beat the egg whites in a clean bowl until stiff peaks form. Carefully fold the whipped egg whites into the waffle batter, leaving some streaks for fluffiness.
- Step 5: Heat your waffle iron according to manufacturer’s instructions and brush the grates with melted butter. Pour about ⅓ cup batter into the iron and cook until golden, about 5 minutes. Keep cooked waffles warm in the oven on a baking sheet lined with a kitchen towel.
- Step 6: Prepare to fry the chicken: fill a Dutch oven with vegetable oil 2 to 3 inches deep and heat to 350°F using a candy thermometer. Line a sheet pan with paper towels and a wire rack.
- Step 7: Remove chicken from the brine and pat dry thoroughly with paper towels. Season generously with salt and pepper.
- Step 8: In a large bowl, whisk together 2 cups flour, paprika, cayenne, salt, and pepper. In another bowl, beat 2 eggs with 2 tablespoons water. Dip each chicken piece first in the egg mixture, then dredge in the flour mixture, shaking off excess.
- Step 9: Fry the chicken in two batches in the hot oil until golden brown and cooked through, about 6 to 8 minutes per batch. Maintain oil temperature at 350°F between batches. Use a thermometer to check for an internal temperature of 165°F.
- Step 10: Place fried chicken on the wire rack and season immediately with salt. Serve the chicken over warm waffles with a pat of butter and maple syrup on the side for drizzling.
Tips & Variations
- For extra crispy chicken, double-dip by repeating the egg and flour steps before frying.
- Swap out the regular flour for whole wheat or gluten-free flour blends to suit dietary needs.
- Add a sprinkle of cinnamon or nutmeg to the waffle batter for a warm spice twist.
- You can brine the chicken overnight for even more tender and flavorful results.
Storage
Store leftover fried chicken and waffles separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven at 375°F on a wire rack to maintain crispiness. Warm waffles in a toaster or oven wrapped in foil for a few minutes. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken instead of bone-in?
Yes, boneless chicken works fine, but bone-in pieces tend to stay juicier and add more flavor during frying.
Do I have to brine the chicken?
Brining is highly recommended as it tenderizes and seasons the chicken deeply, but if short on time, you can season the chicken directly before dredging and frying.
Print
Chicken and Waffles Recipe
- Total Time: 2 hours 50 minutes (including brining time)
- Yield: 4 servings 1x
Description
This classic Chicken & Waffles recipe combines juicy, crispy fried bone-in chicken pieces marinated in a flavorful buttermilk brine with light, fluffy homemade waffles. Perfectly seasoned and complemented with maple syrup, this Southern-inspired dish is a delightful blend of savory and sweet flavors, ideal for brunch or a comforting dinner.
Ingredients
Scale
Chicken Brine
- 1 qt. buttermilk
- 2 tbsp. kosher salt
- About 2 lbs. mix of bone-in chicken thighs, breasts, and drumsticks
Chicken Coating & Frying
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 1 tbsp. paprika
- 1 tsp. cayenne pepper
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- 2 tbsp. water
Waffles
- 2 cups all-purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- A pinch of kosher salt
- 1 cup sour cream
- 1 cup milk
- 6 tbsp. butter, melted, plus more for waffle iron
- 3 large eggs, separated
To Serve
- Butter, for serving
- Maple syrup, for drizzling
Instructions
- Brine the chicken: In a large bowl, whisk together the buttermilk and kosher salt until the salt dissolves. Add the bone-in chicken pieces, making sure they are fully submerged. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight, allowing the chicken to soak and tenderize.
- Prepare the waffle dry ingredients: Preheat your oven to 200°F to keep waffles warm later. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of kosher salt, mixing well to distribute the leavening agents evenly.
- Prepare the waffle wet ingredients: In a separate bowl, whisk together the sour cream, milk, melted butter, and egg yolks until smooth and creamy. Gently fold this wet mixture into the dry ingredients until just combined, forming the waffle batter.
- Whip the egg whites: Using a hand or stand mixer, beat the separated egg whites in a clean, large bowl until they form stiff peaks. Carefully fold the whipped egg whites into the waffle batter, taking care not to overmix; a few streaks of egg whites are acceptable to maintain batter fluffiness.
- Cook the waffles: Heat your waffle iron according to the manufacturer’s instructions. Brush the waffle iron grates generously with melted butter to prevent sticking. Pour about 1/3 cup of batter into the waffle maker and cook for approximately 5 minutes or until golden and crisp. Transfer cooked waffles to a baking sheet lined with a clean kitchen towel to keep warm in the preheated oven. Repeat until all batter is used.
- Heat oil for frying the chicken: Fill a Dutch oven or deep heavy-bottomed pot with vegetable oil to a depth of 2 to 3 inches. Insert a candy or deep-fry thermometer and heat the oil to 350°F, ensuring it maintains this temperature for optimal frying.
- Prepare chicken for frying: Remove the chicken from the buttermilk brine and pat each piece dry thoroughly with paper towels to aid crispiness. Season generously with kosher salt and freshly ground black pepper.
- Bread the chicken: In a large deep bowl, whisk together the flour, paprika, cayenne pepper, kosher salt, and black pepper to create the seasoned flour mixture. In another bowl, beat the eggs with 2 tablespoons of water. Using tongs, dip each chicken piece first into the egg wash, then dredge it thoroughly in the flour mixture, shaking off any excess.
- Fry the chicken: Carefully lower the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry until golden brown and cooked through, about 6 to 8 minutes per batch. Use a meat thermometer to ensure the internal temperature reaches at least 165°F. Allow the oil to return to 350°F before adding subsequent batches. Once cooked, place the chicken on a wire rack set over a sheet pan lined with paper towels to drain excess oil. Season with additional kosher salt immediately while hot.
- Serve: Plate the warm waffles, add a pat of butter on top, and crown with 2 to 3 pieces of the crispy fried chicken. Serve alongside maple syrup for drizzling, combining the savory and sweet elements for a perfect bite.
Notes
- Brining the chicken overnight enhances tenderness and flavor.
- Do not overmix the waffle batter after folding in the egg whites to keep waffles light and fluffy.
- Maintaining oil temperature is key to frying crispy, non-greasy chicken.
- Use a wire rack over paper towels to keep the chicken crispy and avoid sogginess.
- Waffles can be kept warm in a low oven to serve everything hot together.
- Prep Time: 20 minutes (plus 2 hours to overnight brining)
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Keywords: chicken and waffles, fried chicken, homemade waffles, Southern recipe, brunch recipe, comfort food
