5.0 from 15 votes
Chicken and Waffles
Crispy pieces of chicken paired with waffles, maple syrup, and butter, this Chicken and Waffles recipe is a delicious recipe you can easily make at home. Perfect for breakfast, brunch, or any meal of the day!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 35 mins
Servings: 4 servings
Calories: 839 kcal
Course:
Main Course , Breakfast , Brunch
Cuisine:
American
Ingredients
- 1 cup whole buttermilk
- 2 teaspoons salt divided
- 2 teaspoons garlic powder divided
- 2 teaspoons onion powder divided
- 2 teaspoons hot sauce
- ½ teaspoon paprika
- 4 boneless chicken thighs
- 1½ cups all-purpose flour
- 1 teaspoon ground black pepper
- vegetable oil for frying
- Waffles
- maple syrup to serve
- Soften butter to serve
Instructions
- In a large zip-top bag, combine the buttermilk, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, hot sauce, and paprika. Add the chicken and seal the bag. Refrigerate for 3 hours or overnight.
- In a shallow dish, combine the flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and pepper. Remove the chicken from the buttermilk mixture and dredge in the flour mixture, pressing firmly to adhere the flour. Set coated chicken aside.
- Heat 4 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer reaches 350°F.
- Add the chicken pieces and fry until golden brown and cooked through, about 10 minutes. Remove the chicken and place on paper towels to drain.
- Serve on top of hot waffles with maple syrup and butter.
Cup of Yum
Notes
- If you want smaller pieces of chicken, you can cut the thighs in half before dredging. Fry for 8 to 9 minutes instead.
- A Dutch oven is ideal for frying chicken thighs. The cast iron will help prevent the oil temperature from fluctuating too much and help keep the cooking even.
- A thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the chicken’s exterior will burn before the interior cooks.
- I love serving this recipe with butter and maple syrup. However, if you have some extra time, try making my homemade honey butter. Also, make sure you use real maple syrup and not pancake syrup for the best flavor.
- Don’t skip allowing the chicken to drain on a paper towel. This help removes excess oil and gives the chicken time to rest, allowing for the juices within to redistribute, leading to moist fried chicken.
Nutrition Information
Calories
839kcal
(42%)
Carbohydrates
69g
(23%)
Protein
28g
(56%)
Fat
50g
(77%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
14g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
157mg
(52%)
Sodium
1667mg
(69%)
Potassium
485mg
(14%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
1203IU
(24%)
Vitamin C
2mg
(2%)
Calcium
200mg
(20%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 839
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 69g | 23% |
| Protein | 28g | 56% |
| Fat | 50g | 77% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 1667mg | 69% |
| Potassium | 485mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 1203IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 200mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.