Description
Classic Chicken and Waffles is a comforting Southern-style recipe combining perfectly crispy, juicy fried chicken coated in a flavorful double-dredge with tender, fluffy homemade waffles. The chicken is marinated in buttermilk for maximum tenderness and coated with a blend of flour and cornstarch to achieve an irresistible crunch. Served together and drizzled with maple syrup, this dish is an indulgent, satisfying meal perfect for breakfast, brunch, or dinner.
Ingredients
Scale
For the Crispy Fried Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breast tenders
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional, for flavor, not heat)
- 1 teaspoon salt, divided
- 0.5 teaspoon black pepper, divided
- 2 cups all-purpose flour
- 0.25 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil or canola oil, for frying (about 4-6 cups)
For the Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1.75 cups milk
- 0.5 cup melted unsalted butter
- 1 teaspoon vanilla extract
For Serving:
- Maple syrup
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine the chicken pieces with buttermilk, hot sauce if using, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir to coat completely. Cover and refrigerate for at least 30 minutes, up to 4 hours, to tenderize and infuse flavor.
- Make the Crispy Dredge: In a separate shallow dish or large resealable bag, whisk together the flour, cornstarch, remaining 0.5 teaspoon salt, 0.25 teaspoon pepper, paprika, garlic powder, and onion powder until well combined. This mixture ensures a long-lasting crunch.
- Dredge the Chicken (The Crunch Step): Remove chicken from marinade, letting excess drip off. Thoroughly coat each piece in the flour mixture, pressing firmly. For extra crunch, dip the floured chicken briefly back into the buttermilk, then dredge again in the flour mixture, pressing firmly.
- Rest the Dredged Chicken: Place coated chicken on a wire rack over a baking sheet. Let rest at room temperature for 15-20 minutes so the coating hydrates and adheres well, preventing flaking and ensuring crispiness.
- Prepare the Waffle Batter: Whisk the dry ingredients for waffles together in a large bowl: flour, sugar, baking powder, salt. In another bowl, combine eggs, milk, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined; some lumps are fine.
- Heat the Oil: Pour vegetable or canola oil into a large, heavy-bottomed pot or Dutch oven to 2-3 inches depth. Heat over medium-high heat to 350-375°F (175-190°C) using a kitchen thermometer for accuracy.
- Fry the Chicken: Carefully add 2-3 chicken pieces to hot oil without overcrowding. Fry 6-8 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temp 165°F/74°C).
- Drain the Chicken: Remove chicken with tongs and place back on wire rack over the baking sheet to drain excess oil. Avoid paper towels to keep crust crisp. Repeat with remaining chicken, maintaining oil temperature between batches.
- Cook the Waffles: Preheat waffle iron per manufacturer’s instructions. Lightly grease if needed. Pour enough batter to fill iron, close, and cook 3-5 minutes until golden and crisp.
- Serve: Stack fried chicken pieces on freshly made waffles, drizzle generously with warm maple syrup, and serve immediately for a deliciously indulgent meal.
Notes
- Marinating the chicken in buttermilk tenderizes and adds flavor.
- Using cornstarch in the coating mix creates a crunchier crust than flour alone.
- Double dredging the chicken ensures a thick, crispy coating.
- Resting the coated chicken before frying helps the crust adhere and stay crisp.
- Maintain oil temperature to avoid greasy or soggy chicken.
- Do not overmix waffle batter; lumps help keep waffles light and fluffy.
- Use a wire rack—not paper towels—to drain fried chicken for crispiness.
- Serve immediately for best texture and flavor.
