Description
A classic Southern comfort food recipe combining crispy, seasoned fried chicken thighs with fluffy, golden waffles. Marinated in buttermilk and spices for tender, flavorful chicken, paired perfectly with sweet maple syrup and optional hot sauce for a delightful balance of savory and sweet.
Ingredients
Scale
For the Chicken:
- 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
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 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, mix buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper thoroughly. Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor and tenderness.
- Prepare the Coating: In a separate bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Mix well to create an even coating mixture.
- Bread the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure it adheres evenly. Let the coated chicken rest for 5 minutes to help the crust set properly.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the chicken for 5-7 minutes per side or until golden brown, crispy, and cooked through. Use a thermometer to ensure internal temperature reaches 165°F (74°C). Remove from oil and drain on paper towels.
- Make the Waffles: Preheat the waffle iron according to manufacturer’s instructions. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. Gently combine wet ingredients with dry, mixing until just incorporated to avoid overmixing.
- Cook the Waffles: Pour batter onto the preheated waffle iron, spreading evenly. Close and cook according to manufacturer’s instructions until waffles are golden brown and crispy on the outside.
- Assemble and Serve: Place a freshly cooked waffle on each plate, top with a piece of crispy fried chicken, and drizzle generously with warm maple syrup. Add a pat of butter on top and optional hot sauce for an extra kick of flavor. Serve immediately for best taste and texture.
Notes
- Marinating the chicken overnight enhances flavor and tenderness significantly.
- Keep oil temperature steady to ensure even frying and prevent soggy crust.
- Do not overmix waffle batter to keep waffles light and fluffy.
- Use a meat thermometer to confirm chicken is fully cooked and safe to eat.
- Maple syrup can be substituted with honey or hot honey for a twist.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend in both chicken and waffle recipes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
