Description
A classic soul food dish featuring crispy fried chicken paired with fluffy, lightly sweetened waffles. This recipe combines savory spiced chicken thighs marinated in buttermilk and coated with a crispy flour crust, fried to golden perfection. Served atop warm waffles and drizzled with maple syrup, it creates a perfect balance of savory and sweet flavors for a delicious brunch or comfort meal.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
For the Chicken Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For Frying
- 1 1/2 cups vegetable oil (for frying)
For the Waffles
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
For Serving
- Maple syrup
- Butter
- Hot sauce (optional)
Instructions
- Marinate the Chicken: In a bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken thighs and ensure they are well submerged. Cover and marinate for at least 1 hour, ideally overnight, to allow the flavors to penetrate the meat thoroughly.
- Prepare the Coating: In a separate bowl, mix together all-purpose flour, cornstarch, baking powder, salt, and black pepper. This mixture will create a crispy, flavorful crust on the chicken.
- Bread the Chicken: Remove the chicken from the marinade, letting any excess buttermilk drip off. Dredge each piece thoroughly in the flour and cornstarch mixture, pressing firmly so the coating sticks evenly. Allow the coated chicken to rest for 5 minutes to help the crust set.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the coated chicken pieces in the hot oil and fry for 5 to 7 minutes per side, or until the chicken is golden brown and cooked through. Drain the fried chicken on paper towels to remove excess oil.
- Make the Waffles: Preheat your waffle iron according to the manufacturer’s instructions. In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined, being careful not to overmix.
- Cook the Waffles: Pour the batter onto your preheated waffle iron and cook until the waffles are golden brown and crispy, following the appliance’s recommended timing.
- Assemble and Serve: Place a freshly cooked waffle on each plate, top with a piece of the crispy fried chicken, and generously drizzle with maple syrup. Add a dollop of butter or a splash of hot sauce, if desired, to enhance the flavor. Serve immediately while hot and enjoy!
Notes
- For best flavor, marinate the chicken overnight.
- Use a kitchen thermometer to maintain oil temperature for perfect frying.
- Do not overmix waffle batter to keep waffles light and fluffy.
- Sweet or spicy hot sauce can complement the dish well as an optional topping.
- Leftover chicken and waffles can be reheated in an oven to maintain crispiness.
