Description
A classic Southern comfort dish featuring crispy fried chicken thighs served atop fluffy homemade waffles, drizzled with maple syrup for the perfect sweet and savory combination. This recipe offers a flavorful marinated chicken with a crunchy coating paired with tender, buttery waffles, ideal for brunch or a hearty meal.
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 teaspoon salt (for coating)
- 1 teaspoon black pepper (for coating)
- 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
To Serve
- Maple syrup
- Butter
- Hot sauce (optional)
Instructions
- Marinate the Chicken: In a bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken thighs, ensuring they are fully submerged, and marinate for at least 1 hour, preferably overnight, to enhance flavor and tenderness.
- Prepare the Coating: In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper to create a seasoned breading for the chicken.
- Bread the Chicken: Remove the chicken from the marinade, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to create an even coating. Let the coated chicken rest for 5 minutes to help the crust set.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Carefully place the coated chicken into the oil and fry for 5-7 minutes on each side until the crust is golden brown and crispy and the internal temperature reaches 165°F (74°C). Remove and drain on a paper towel-lined plate.
- Make the Waffle Batter: Preheat your waffle iron according to the manufacturer’s instructions. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Combine the wet ingredients with the dry, mixing gently until just combined to avoid overmixing.
- Cook the Waffles: Pour the batter into the preheated waffle iron, cooking until the waffles are golden brown and crisp. This typically takes 4-6 minutes but follow your waffle iron’s guidelines.
- Assemble and Serve: Place a freshly cooked waffle on a plate, top with a piece of the fried chicken, and generously drizzle with maple syrup. Add a pat of butter and optional hot sauce to taste for an extra kick of flavor.
Notes
- For best flavor, marinate the chicken overnight.
- Maintain oil temperature at 350°F to ensure crispy, evenly cooked chicken.
- Do not overmix waffle batter to keep them light and fluffy.
- Use a meat thermometer to ensure chicken is cooked through.
- Adjust cayenne pepper to control spiciness according to preference.
- Serve immediately for the best texture and taste.
