Southern Fried Chicken and Waffles
Growing up, Sunday mornings were always something to look forward to. After church, my family would gather around the table for a hearty breakfast. One of my favorite meals from those times was always fried chicken and waffles. It’s a classic Southern dish, and there’s something about the combination of crispy, flavorful chicken and soft, warm waffles that feels like home. The sweet and savory mix is just irresistible.As I got older, I learned how to make it myself, and it’s been my go-to recipe ever since. Whether it’s a special weekend breakfast or a brunch with friends, this dish never disappoints. The crispy chicken and fluffy waffles, topped with syrup, make it a perfect comfort food combo.
Equipment
- Large skillet or deep fryer for frying the chicken
- Waffle iron for cooking the waffles
- Mixing bowls for batter and chicken coating
- Tongs or slotted spoon for removing the chicken from the hot oil
- Measuring cups and spoons
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 1/2 teaspoon cayenne pepper (optional for heat)
- Vegetable oil for frying
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine 1 cup of buttermilk, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Whisk to mix.Add the chicken thighs or drumsticks, ensuring they are fully coated in the buttermilk mixture. Cover and let them marinate for at least 30 minutes (or up to 4 hours in the refrigerator). This helps tenderize the chicken and infuse it with flavor.
- In a separate bowl, mix 1 cup of all-purpose flour with 1/2 teaspoon of cayenne pepper (optional for heat), 1 teaspoon of salt, and 1 teaspoon of pepper. Stir well to combine.Remove each piece of chicken from the buttermilk, letting the excess drip off, and dredge it in the flour mixture. Press the flour firmly onto the chicken to ensure an even, crispy coating. Let the coated chicken rest on a plate for 10 minutes to help the breading adhere.
- Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy. The internal temperature should reach 165°F (74°C) for safe consumption.Once cooked, transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil.
- In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt.In a separate bowl, whisk 1 1/4 cups milk, 2 eggs, 1/4 cup melted butter, and 1 teaspoon vanilla extract until fully combined.Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing, as it can make the waffles dense.
- Preheat your waffle iron and grease it lightly with non-stick spray or melted butter.Pour the batter onto the waffle iron, following your appliance’s instructions. Close the lid and cook until golden brown and crisp, usually 4-5 minutes. Repeat with the remaining batter.
- Place a warm waffle on a plate and top it with a piece of crispy fried chicken. Drizzle with maple syrup, honey butter, or hot sauce for extra flavor.