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