Description
Southern Fried Chicken and Waffles brings together crispy, golden-brown chicken perched atop fluffy, buttery waffles that dance with pure Southern comfort. Drizzle warm maple syrup across this classic dish and savor the perfect balance of salty and sweet that makes taste buds sing with pure delight.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken thighs
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Wet Ingredients and Seasonings:
- 1 cup buttermilk
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted butter
- 2 tablespoons butter
- 2 tablespoons honey
- ¼ teaspoon hot sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon vanilla extract
- Vegetable oil (for frying)
- Pinch of chili powder
Instructions
- Marinate 4 chicken thighs in a mixture of 1 cup buttermilk, ¼ teaspoon hot sauce, ½ teaspoon kosher salt, ½ teaspoon paprika, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Refrigerate for 30-120 minutes to infuse deep flavor.
- Whisk 1 cup all-purpose flour with ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a shallow dish for your coating.
- Pour vegetable oil into a cast-iron skillet, filling 1½ inches deep. Heat to 350°F (175°C) over medium-high flame. Test oil temperature by dropping a pinch of flour – it should sizzle immediately.
- Remove chicken from buttermilk, letting excess drip off. Press each piece firmly into seasoned flour, coating thoroughly on all sides.
- Carefully lower coated chicken into hot oil. Fry for 6-8 minutes, turning once midway. Ensure internal temperature reaches 165°F (74°C) and exterior turns deep golden brown.
- Transfer fried chicken to a wire rack set over a baking sheet. This keeps the crust crispy by preventing steam buildup.
- Mix 1 cup flour, 1 tablespoon baking powder, 1 tablespoon sugar, and ¼ teaspoon salt in one bowl. Whisk 1 egg, ¾ cup milk, 2 tablespoons melted butter, and ½ teaspoon vanilla in another.
- Gently combine wet and dry waffle ingredients. Stir just until incorporated – do not overmix the batter.
- Preheat waffle iron and lightly grease surfaces. Pour ½ cup batter per waffle, cooking until edges turn golden and crisp.
- Melt 2 tablespoons butter and stir in 2 tablespoons honey. Add a pinch of chili powder for extra warmth.
- Plate one waffle, top with crispy chicken, and drizzle with spicy honey butter. Serve immediately while everything remains hot and crunchy.
Notes
- Buttermilk makes the chicken extra tender, so soak it for at least 4 hours or overnight for the best flavor and texture.
- Let the chicken come to room temperature before frying to ensure even cooking and a crispy golden exterior.
- Use a cast-iron skillet for the most authentic Southern-style crispy crust, which helps distribute heat evenly and creates that perfect crunch.
- When making waffles, don’t overmix the batter – a few small lumps are okay and will help keep the waffles light and fluffy.
- Prep Time: 2 hours 15 minutes
- Cook Time: 20-25 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 630 kcal
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg