Introduction
Chicken and Waffles is a crispy, comforting main dish, perfect for brunch, family dinners, or casual gatherings. This Southern-inspired classic, featuring golden fried chicken atop fluffy, golden waffles, delivers a delightful contrast of savory and sweet flavors with a satisfying, crispy texture. Presented on a white ceramic plate, optionally drizzled with maple syrup or garnished with fresh parsley, this Chicken and Waffles recipe offers a vibrant, soulful aesthetic that elevates any table. This recipe provides a simple frying and baking method with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings warm, nostalgic charm to any occasion.
Ingredients
For the Fried Chicken:
- 8 chicken drumettes or 4 boneless chicken thighs, cut into 8 pieces
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- Vegetable oil, for frying
For the Waffles:
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 1/4 cups whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Serving:
- Optional: Maple syrup, fresh parsley, butter
- Suggested Accompaniments: Coleslaw, fruit salad
- Suggested Pairings: Iced tea, orange juice
- Suggested Aesthetic: Serve on a white ceramic plate
- Suggested Equipment: Deep skillet or Dutch oven, waffle iron, mixing bowls, whisk, tongs, wire rack, measuring cups/spoons
Step-by-Step Process
- Marinate Chicken: In a bowl, whisk buttermilk and egg. Add chicken pieces, cover, and refrigerate for at least 1 hour (or up to 8 hours) to tenderize.
- Prepare Chicken Coating: In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Taste a pinch of the dry mix and adjust with more salt or spices for a balanced, savory flavor. Remove chicken from buttermilk, letting excess drip off, and coat thoroughly in the flour mixture.
- Fry Chicken: Heat 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches, 6–8 minutes per side for drumettes or 4–5 minutes per side for thigh pieces, until golden and internal temperature reaches 165°F. Drain on a wire rack.
- Make Waffle Batter: In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Combine wet and dry ingredients, stirring until just mixed.
- Cook Waffles: Preheat a waffle iron and lightly grease it. Pour batter to cover the iron’s surface (about 1/2 cup per waffle). Cook according to the manufacturer’s instructions (about 3–5 minutes) until golden and crisp. Keep warm in a 200°F oven if needed.
- Serve: Place a waffle on each white ceramic plate, top with 2 pieces of fried chicken, and drizzle with maple syrup or garnish with parsley. Serve with coleslaw or fruit salad, paired with iced tea or orange juice.
Tips for Better Chicken and Waffles
- Marinate chicken for at least 1 hour for maximum tenderness and flavor.
- Taste and adjust the seasoning in the chicken coating before frying to balance savory and spicy flavors.
- Maintain oil temperature at 350°F to ensure crispy, non-greasy chicken.
- Preheat the waffle iron fully for crisp, golden waffles.
- Present on a white ceramic plate to highlight the golden chicken and waffles with syrup.
- Make ahead: Marinate chicken and prepare waffle batter up to 1 day in advance; store separately in the fridge.
- Use a meat thermometer to confirm chicken is cooked to 165°F.
- Enhance aesthetic: Drizzle with maple syrup or add parsley for a vibrant, Southern-inspired pop.
Variations and Customization
- Gluten-Free Chicken and Waffles: Use gluten-free flour for both chicken coating and waffles; confirm baking powder is gluten-free.
- Low-Fat Chicken and Waffles: Bake chicken at 400°F for 20–25 minutes instead of frying; use reduced-fat milk in waffles.
- Spicy Chicken and Waffles: Increase cayenne to 1/2 tsp or add 1 tsp hot sauce to the buttermilk marinade.
- Herbed Chicken and Waffles: Add 1 tsp dried thyme or rosemary to the chicken coating.
- Vegan Chicken and Waffles: Replace chicken with breaded tofu cutlets, use plant-based milk and butter, and substitute egg with 1/4 cup applesauce in waffles.
- Sweet Potato Waffles: Replace 1/2 cup of flour with mashed sweet potato in waffle batter for a sweet twist.
- Honey Butter Chicken and Waffles: Serve with a mix of 2 tbsp honey and 2 tbsp softened butter instead of maple syrup.
- Breakfast Chicken and Waffles: Top with a fried egg for a hearty brunch twist.
Storage and Serving Tips
- Store leftover chicken and waffles separately in airtight containers in the fridge for up to 3 days; reheat chicken in a 350°F oven for 10–12 minutes and waffles in a toaster or oven.
- Freeze cooked chicken and waffles separately in freezer-safe containers for up to 2 months; thaw in the fridge and reheat as needed.
- Serve warm for the best crispy texture and flavorful contrast.
- Use as a main dish for brunch or a fun dinner for gatherings.
- Pair with iced tea or orange juice to complement the sweet-savory flavors.
- Present on a white ceramic plate with garnishes for a vibrant, comforting charm.
Nutritional Information
Based on 4 servings (1 waffle with 2 pieces of chicken each):
- Calories: 620 kcal
- Total Fat: 32g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 140mg
- Sodium: 820mg
- Total Carbohydrates: 52g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 30g
- Vitamin A: 15% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 20% Daily Value
- Iron: 18% Daily Value
Note: Values vary by ingredient brands and substitutions (low-fat options reduce fat). Moderate in calories; high in protein.
Conclusion
This Chicken and Waffles recipe delivers a crispy, comforting main dish perfect for brunch or family dinners. It transforms simple ingredients into a Southern favorite. Its straightforward preparation and vibrant presentation make it a go-to. The crunchy chicken and fluffy waffles delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing, nostalgic charm.
Chicken and Waffles Recipe: Crispy and Comforting
Chicken and Waffles with a crispy, comforting flavor.
Ingredients
- Fried Chicken:
- 8 chicken drumettes or 4 boneless thighs cut into 8 pieces
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- Vegetable oil for frying
- Waffles:
- 1 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp kosher salt
- 1 ¼ cups whole milk
- 1 large egg
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- Optional: Maple syrup fresh parsley
- Suggested Pairings: Iced tea coleslaw
Instructions
- Marinate chicken in buttermilk and egg for 1 hour.
- Mix flour, spices; taste and adjust; coat chicken.
- Fry chicken at 350°F for 6–8 minutes per side until 165°F.
- Whisk waffle dry ingredients; mix with milk, egg, butter, and vanilla.
- Cook waffles 3–5 min until golden.
- Serve the waffle with chicken on a white ceramic plate with syrup.
Notes
- Marinate chicken for tenderness.
- Store separately in the fridge for 3 days or freeze for 2 months.
- Try a vegan or spicy variation.
- Pair with a fruit salad.
