Description
Classic Southern Fried Chicken and Waffles recipe featuring crispy, flavorful fried chicken marinated in a spiced buttermilk brine, paired with fluffy buttermilk waffles and a warm cinnamon maple syrup drizzle. This comforting dish combines savory and sweet elements for a delightful brunch or dinner.
Ingredients
Scale
Chicken and Brine
- 6 chicken thighs
- 2 cups buttermilk
- 1 egg
- 1 tablespoon hot sauce or pickle juice
- 1 tablespoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
- Vegetable oil for frying (about 4 cups to fill 2 inches in pan)
Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon plus 1 teaspoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
Buttermilk Waffles
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon Kosher salt
- 1 tablespoon sugar
- 2 cups buttermilk
- 2 eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Maple Syrup
- 1 cup real maple syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Prepare the brine: In a large bowl, combine 1 tablespoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Stir in the buttermilk, 1 egg, and hot sauce or pickle juice until well mixed.
- Marinate the chicken: Place the 6 chicken thighs in the buttermilk brine. Cover and refrigerate for at least 1 hour to fully infuse flavor and tenderize the chicken.
- Prepare the flour coating: In a large brown paper bag or freezer bag, mix together the flour, cornstarch, 1 tablespoon plus 1 teaspoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper thoroughly.
- Coat the chicken: Remove chicken pieces from the brine, discarding excess liquid. Add 3-4 pieces at a time to the flour mixture bag. Shake vigorously to ensure the chicken is evenly coated on all sides. Set coated chicken aside.
- Heat oil for frying: Pour vegetable oil into a deep frying pan to about 2 inches depth. Heat over medium heat until oil reaches 350 degrees Fahrenheit, using a thermometer to confirm the temperature.
- Fry the chicken: Carefully place 3-4 pieces of coated chicken into the hot oil without overcrowding the pan. Fry for 6-7 minutes per side for boneless or about 10 minutes per side for bone-in thighs, until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown. Remove and drain on paper towels. Repeat with remaining chicken.
- Prepare waffle batter: In a large bowl, whisk together sugar, eggs, vanilla extract, buttermilk, and melted butter until smooth. Add flour, baking powder, and salt. Stir gently until just combined; do not overmix to keep waffles light and fluffy.
- Cook the waffles: Preheat and spray waffle iron with nonstick spray. Pour approximately ¾ cup batter per waffle and cook according to the iron’s instructions until golden brown and cooked through. Keep waffles warm.
- Make the cinnamon maple syrup: In a small saucepan over medium-low heat, combine maple syrup, butter, vanilla extract, and ground cinnamon. Stir occasionally until butter melts and syrup is warm and fragrant. Remove from heat and keep warm.
- Serve: Place fried chicken pieces on top of warm waffles. Drizzle generously with the cinnamon maple syrup and serve immediately for the best flavor and texture experience.
Notes
- Remove chicken from the refrigerator at least 30 minutes before frying to avoid frying cold chicken, which can cause uneven cooking.
- Maintain oil temperature at 350°F for perfectly cooked chicken; medium heat prevents burning the crust while ensuring thorough cooking.
- Do not overmix the waffle batter; mixing until just combined keeps waffles tender and fluffy.
- Spray the waffle iron with nonstick spray before cooking each waffle for easy release.
- Cook waffles while the chicken rests for 4-5 minutes to synchronize timing for serving.
- For creative variations, add chocolate chips or shredded cheddar cheese into the waffle batter.
- Serve warm with plenty of maple syrup to enhance the sweet and savory balance.
Nutrition
- Serving Size: 1 serving (1 chicken thigh and waffle with syrup)
- Calories: 730 kcal
- Sugar: 17 g
- Sodium: 1100 mg
- Fat: 42 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
