Description
Southern Fried Chicken and Waffles: Crispy chicken meets fluffy waffles for a savory-sweet twist on a classic comfort food favorite.
Ingredients
Scale
- 8 chicken pieces (4 thighs and 4 drumsticks) – about 3 pounds total
- 2 cups buttermilk
- 2 tablespoons hot sauce (like Tabasco or Frank’s RedHot)
- 2½ cups all-purpose flour
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (adjust to taste)
- Vegetable oil for frying (about 3-4 cups)
Instructions
- Step 1: Marinate the Chicken In a large bowl, combine the buttermilk and hot sauce, whisking until fully incorporated. Add the chicken pieces, ensuring they’re fully submerged in the mixture. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This buttermilk bath not only flavors the chicken but also tenderizes it through the action of the lactic acid.
- Step 2: Prepare the Coating When ready to cook, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a large shallow dish. Whisk thoroughly to ensure even distribution of the spices. This well-seasoned coating is what gives Southern Fried Chicken and Waffles its distinctive flavor profile and beautiful color.
- Step 3: Coat the Chicken Remove the chicken from the buttermilk, allowing excess to drip off. Don’t rinse the chicken – that coating of buttermilk helps the flour adhere. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure the coating sticks. For extra crispiness, dip the floured chicken briefly back in the buttermilk and then coat with flour once more for a double layer.
- Step 4: Fry the Chicken In a large, heavy-bottomed pot or deep cast iron skillet, heat oil to 350°F. The oil should be about 1½ inches deep. Carefully add the chicken pieces, working in batches to avoid crowding. Fry for approximately 12-15 minutes, turning occasionally, until deeply golden brown and the internal temperature reaches 165°F for white meat or 175°F for dark meat. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while cooking remaining batches.
- Step 5: Make the Waffle Batter While the chicken fries, prepare your waffle batter. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, combine milk, oil, eggs, and vanilla, beating until well incorporated. Pour the wet ingredients into the dry ingredients and stir just until combined – a few lumps are perfectly fine. Overmixing leads to tough waffles, so use a light hand here.
- Step 6: Cook the Waffles Preheat your waffle iron according to manufacturer’s instructions. Lightly coat with cooking spray or brush with melted butter. Pour about ½ cup batter (amount varies by waffle iron size) onto the center of the iron, close, and cook until golden brown and crisp, typically 3-5 minutes. Transfer finished waffles to the oven alongside the chicken to keep warm while cooking the remaining batter.
- Step 7: Serve Place a warm waffle on each plate and top with a piece or two of the fried chicken. Serve with softened butter and warm maple syrup. For the ultimate experience with your Southern Fried Chicken and Waffles, drizzle everything with a bit of hot honey for that perfect sweet-heat combination.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece of chicken and 1 waffle
- Calories: 850 calories per serving
- Sugar: 15 grams
- Sodium: 1050 mg
- Fat: 45 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 27 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 3 grams
- Protein: 45 grams
- Cholesterol: 210 mg