Description
Classic Southern Fried Chicken and Waffles featuring crispy marinated chicken thighs fried to perfection and served over fluffy buttermilk waffles with a rich cinnamon maple syrup. A comforting, savory, and sweet dish perfect for brunch or dinner.
Ingredients
Scale
Chicken Brine
- 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
Fried Chicken
- 6 chicken thighs
- Vegetable oil for frying (about 4 cups for 2 inches deep 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, egg, and hot sauce until well mixed.
- Marinate the Chicken: Place the chicken thighs into the buttermilk brine, fully submerged. Cover and refrigerate for at least 1 hour to tenderize and flavor the chicken.
- Mix the Flour Coating: In a large brown paper or freezer bag, combine 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, and ½ teaspoon black pepper. Mix thoroughly to evenly distribute the spices.
- Coat the Chicken: Remove chicken from the brine, discarding excess buttermilk. Add 3 to 4 pieces of chicken at a time to the flour mixture bag, shake vigorously to coat all sides well, then set aside coated chicken. Repeat until all pieces are coated.
- Heat the Oil: Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of 2 inches. Heat over medium heat until the oil reaches 350 degrees Fahrenheit, monitored by a kitchen thermometer for accuracy.
- Fry the Chicken: Carefully place 3 to 4 pieces of coated chicken into the hot oil without overcrowding. Fry bone-in chicken thighs for about 10 minutes on each side or until internal temperature reaches 165 degrees Fahrenheit and crust is golden brown. Remove and drain on a wire rack or paper towels. Repeat with remaining chicken.
- Prepare the Waffle Batter: In a large bowl, whisk together sugar, eggs, vanilla extract, buttermilk, and melted butter until smooth. In another bowl, combine flour, baking powder, and Kosher salt. Gradually add dry ingredients to wet mixture, stirring until just combined to avoid overmixing.
- Cook the Waffles: Preheat and spray your waffle iron with nonstick spray. Pour approximately ¾ cup of batter into the iron. Cook waffles until golden brown and cooked through. Repeat until all batter is used.
- Make Cinnamon Maple Syrup: In a small saucepan, combine maple syrup, butter, vanilla extract, and ground cinnamon. Heat over medium-low heat, stirring occasionally until butter is melted and syrup is warm.
- Serve: Place warm waffles on plates, top with fried chicken, and drizzle generously with cinnamon maple syrup. Serve immediately for best taste.
Notes
- Remove chicken from the refrigerator at least 30 minutes before frying to bring it to room temperature; frying cold chicken leads to uneven cooking.
- Use a thermometer to monitor oil temperature at 350 degrees Fahrenheit to ensure a crispy crust without burning.
- Avoid overmixing waffle batter to keep waffles tender and fluffy.
- Spray the waffle iron with nonstick spray before each waffle for easy release.
- Cook waffles while chicken rests for 4-5 minutes; this timing saves overall preparation time.
- Experiment with additions like chocolate chips or shredded cheddar cheese in the waffle batter for creative variations.
- Serve warm with plenty of maple syrup for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 740 kcal
- Sugar: 14 g
- Sodium: 1330 mg
- Fat: 43 g
- Saturated Fat: 14 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
