Description
Southern Fried Chicken and Waffles delivers comfort straight to your table with crispy chicken nestled against golden waffles. Sizzling buttermilk-marinated chicken and fluffy homemade waffles make weekend breakfast dreams deliciously real.
Ingredients
Scale
Proteins:
- 4 chicken thighs
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1¾ cups milk
- ½ cup melted butter
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
Optional Toppings:
- Maple syrup
- Fresh berries
- Whipped cream
Instructions
- Submerge 4 chicken thighs in 1 cup buttermilk seasoned with salt, pepper, and spices. Refrigerate for 30-45 minutes to enhance flavor and tenderness.
- Whisk 1 cup all-purpose flour with paprika, garlic powder, onion powder, and cayenne pepper in a shallow dish for coating.
- Remove chicken from buttermilk, letting excess drip off. Thoroughly coat each thigh in seasoned flour mixture, pressing gently to ensure complete coverage.
- Pour 2 inches of vegetable oil into a heavy skillet. Heat to exactly 350°F, monitoring temperature with a kitchen thermometer.
- Carefully lower coated chicken thighs into hot oil. Fry for 10-12 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a wire rack lined with paper towels. Let excess oil drain for 5-7 minutes while maintaining crispiness.
- Combine 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt in a large mixing bowl.
- Whisk 2 eggs, 1¾ cups milk, ½ cup melted butter, and 1 teaspoon vanilla in a separate bowl until smooth.
- Gently fold wet ingredients into dry ingredients. Mix until just combined, avoiding overmixing.
- Preheat waffle iron to medium-high setting. Grease surfaces lightly with cooking spray.
- Pour ½ cup batter into waffle iron. Cook for 3-4 minutes until golden and crisp.
- Serve hot chicken atop fresh waffles. Drizzle with maple syrup and add optional toppings like fresh berries.
Notes
- Marinate chicken overnight in the refrigerator for deeper flavor and more tender meat.
- Use a cast-iron skillet for the most even and crispy fried chicken coating.
- Check chicken’s internal temperature reaches 165°F to ensure it’s fully cooked without becoming dry.
- For a gluten-free version, swap wheat flour with cornmeal or gluten-free flour blend and use alternative milk in the waffle batter.
- Prep Time: 30 minutes
- Cook Time: 20-24 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 670 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg