Southern Fried Chicken & Waffles Recipe
This chicken and waffles recipe combines crispy, buttermilk-fried chicken with fluffy, golden waffles for the ultimate comfort food mashup. A drizzle of maple syrup brings everything together for a perfect blend of sweet and savory that’ll make your morning unforgettable.
Servings: 6
Ingredients
For the Chicken:
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 large chicken breasts
- 1 teaspoon paprika
- 1 teaspoon salt
- Oil for frying
For the Waffles:
- 1 cup buttermilk
- ¼ cup salted butter melted
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- maple syrup (for serving), optional
Instructions
- Cut each chicken breast into 2-3 smaller pieces to help them cook all the way through easier. Combine the chicken in a large bowl with the milk. Allow the chicken to sit for about 5 minutes.
- While the chicken sits, combine the flour, paprika, and salt in a gallon-sized Ziploc bag. Add the chicken and shake the bag for about a minute, ensuring that each piece of chicken is evenly coated in the flour mixture.
- Set the chicken aside and heat about 4 inches of oil in a large pan until it reaches a temperature of about 350°F.
- While the oil is heating, prepare the waffle batter by whisking together the buttermilk, egg, and melted butter in a medium sized bowl. Once the wet ingredients are combined, whisk in the brown sugar, flour, baking powder, and baking soda until the batter is smooth.
- Cook the waffles using a mini waffle maker while you cook the chicken for about 5 minutes per side, or until golden brown and crispy.
- Serve your chicken and waffles plain or top with maple syrup. Enjoy!
Notes
- Don't just season the flour - add your spices to both the buttermilk marinade and flour coating. This builds layers of flavor that make every bite delicious, not just the crunchy exterior.
- If you do not have buttermilk you can use whole milk instead. You can also make a buttermilk substitute with more information on how to do that here.
- For extra flavor and juiciness, brine the chicken in a mixture of buttermilk, salt, and spices for at least 2 hours (or overnight) before frying.
- Use a candy thermometer to maintain oil temperature between 325-350°F. Too hot, and the outside burns before the inside cooks; too cool, and your chicken becomes greasy.
Nutrition
Serving: 1 of 6 servings | Calories: 374kcal | Carbohydrates: 38g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 794mg | Potassium: 454mg | Fiber: 1g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 3mg
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