Savory Southern Fried Chicken Waffles

Savory Southern fried chicken and waffles became a weekend treat in my kitchen after tasting the combination at a bustling brunch spot in Atlanta. This dish seamlessly ties crispy seasoned chicken with fluffy waffles for the ultimate mix of comfort, crunch, and sweetness.

When I first served this at a family brunch, everyone went back for seconds. It is now a regular request on special occasions and holiday mornings.

Ingredients

• Chicken thighs: Bone in and skin on keep the meat juicy and flavorful. Look for organic or air chilled chicken for the best results
• Buttermilk: Tenderizes the chicken and gives a signature tang. Use whole buttermilk for a richer flavor
• Hot sauce: Optional but adds a gentle kick. Choose a favorite brand with clean ingredients
• All purpose flour: Forms a crunchy golden crust. Sift before using
• Paprika: Adds color and depth. Go for smoked paprika for a southern twang
• Garlic powder and onion powder: Help create an aromatic coating. Reach for fresh bottles for best taste
• Cayenne pepper: Gives a gentle heat and southern character
• Salt and pepper: Essential for balanced flavor
• Vegetable oil: Has a high smoke point. Peanut or canola oil work great
• For the waffles:
  • All purpose flour: Forms the crispy yet tender base
  • Sugar: Gives the waffles a touch of sweetness
  • Baking powder and baking soda: Make waffles light and fluffy
  • Large eggs: Bind the batter for an airy texture
  • Buttermilk: Gives a soft tang and helps rise the batter
  • Melted butter: Offers classic richness and flavor
  • Cooking spray: Helps ensure the waffles release cleanly
• Serving:
  • Maple syrup: For decadent sweetness
  • Whipped cream and fresh berries: Optional topping and bright contrast

Step-by-Step Instructions

Marinate the Chicken:

Combine buttermilk and hot sauce in a large bowl and submerge chicken thighs. Let them soak covered in the fridge for at least four hours or ideally overnight. This step is crucial for juicy tender meat and bold flavor all the way through.

Prepare the Chicken Coating:

Mix flour plus all your spices and seasoning in a separate bowl. Take chicken from the marinade letting excess drip off and dredge each piece in the seasoned flour until every surface is thickly coated. Gently shake away extra flour for the crispiest finish.

Heat the Oil:

Pour enough vegetable oil in a deep heavy pot to be about two inches deep. Place over medium high heat until the oil reaches the target temperature. The sizzle and bubble test with a small bread piece is a great home cook trick when you do not have a thermometer.

Fry the Chicken:

Lay the coated chicken gently in the hot oil skin side down. Give each piece space to brown and cook in batches if your pot is small. Fry both sides for ten minutes each or until golden brown and the juices run clear when pierced. Rest chicken on paper towels so it stays crunchy not greasy.

Make the Waffle Batter:

Whisk flour sugar baking powder soda and salt in a big bowl. In another bowl beat eggs with buttermilk and melted butter. Fold the wet into the dry until just combined so you do not deflate the batter. Slight lumps are good as overmixing makes tough waffles.

Cook the Waffles:

Heat your waffle iron well and spray generously. Pour in the batter and shut the lid. Cook until the waffle is deep golden outside but still soft in the center normally about four or five minutes. Carefully lift with a fork and keep warm while you repeat.

Assemble Your Dish:

Place a hot waffle on each plate and top with a piece of the crispy fried chicken. Generously drizzle with maple syrup for classic southern style. Add whipped cream and fresh berries for a festive finish.

Serve Immediately:

Fried chicken and waffles taste best right after cooking when the contrast between the crunchy chicken and tender waffle is at its peak.

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Buttermilk is my favorite ingredient for both chicken and waffles and I always buy extra to keep on hand. My fondest food memory is my kids giggling as we argued over who gets the last crispy piece.

Storage Tips

Store leftover chicken and waffles separately in airtight containers in the fridge. The chicken stays crisp longer when wrapped in foil and reheated in a hot oven not the microwave. Waffles can be wrapped tightly and frozen. Pop them straight from the freezer to the toaster or oven when craving a quick treat.

Ingredient Substitutions

If buttermilk is not available you can use a mix of plain yogurt and milk or lemon juice stirred into regular milk for a similar tang. Boneless chicken breast can be swapped in a pinch but keep a close eye on cook time to avoid drying out. For gluten free needs use your favorite all purpose gluten free flour blend for both the chicken and the waffles.

Serving Suggestions

For a hearty brunch serve with a fruit salad or simple greens to balance the rich flavors. Savory styled maple syrup with a little cayenne makes a grown up version. You can even create a street food snack by serving smaller waffles with boneless chicken bites on a skewer.

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Serve your fried chicken and waffles piping hot for the ultimate dining delight!

Frequently Asked Questions

→ What makes the chicken extra crispy?

Marinating in buttermilk and a seasoned flour dredge help create a crispy, flavorful crust when fried.

→ Can I use boneless chicken?

Yes, boneless thighs or breasts work but may cook faster, so reduce frying time to avoid drying out.

→ How do I prevent soggy waffles?

Serve the waffles immediately or keep them warm in a low oven to maintain their crispness before assembling.

→ Can I make the batter ahead of time?

It's best to prepare waffle batter just before cooking, but you can pre-mix dry ingredients for convenience.

→ What are good toppings for this dish?

Classic options include maple syrup, whipped cream, and fresh berries for a combination of sweetness and texture.