Fried Chicken and Waffles
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Additional Time
2 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
6
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Calories
888 kcal
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Course
Main Course
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Cuisine
American
Fried Chicken and Waffles
Description
This Fried Chicken and Waffles recipe starts by brining whole cut chicken pieces in a buttermilk and salt mixture overnight or for at least two hours. This brining step helps tenderize and flavor the meat. The chicken is then dredged in a seasoned flour mixture containing cayenne pepper and smoked paprika for a spicy, smoky crust. After resting the coated pieces to set the breading, the chicken is deep-fried in hot vegetable oil until golden and crisp.
The waffles are prepared with a dry mix of flour, sugar, baking soda, baking powder, and salt, into which are folded wet ingredients including milk, sour cream, melted butter, and separated eggs with stiff beaten whites folded in gently to add airiness. The batter is cooked on a buttered waffle iron to yield golden, tender waffles with a light crumb.
Serving the crispy fried chicken on warm waffles creates a balance of textures and flavors, with the lightly spiced, crunchy chicken paired against the soft, buttery waffles. This combination can be enjoyed plain or with syrup, bringing sweet and savory components together.
Nutritional info is based on six servings, which will vary depending on portion sizes and the type of chicken pieces used.
Ingredients
Fried Chicken
- 1 chicken cut into pieces, whole
- 3 cups buttermilk
- 1 tablespoon kosher salt
- vegetable oil for frying
- 2 cups all-purpose flour
- 1 teaspoon cayenne pepper optional
- 1 tablespoon smoked paprika
- black pepper
Waffles
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅙ teaspoon salt
- 1 cup milk
- ¼ cup sour cream
- 3 egg whites and yolks separated
- 8 Tablespoons butter melted, plus more for the waffle iron
Instructions
Brine Chicken:
- In a large bowl, mix together buttermilk and 1 Tablespoon of salt. Add the chicken pieces, cover and refrigerate for at least 2 hours or overnight.
Waffles:
- In a large bowl, whisk together flour, sugar, baking soda and powder, and salt.
- Stir the milk, sour cream, butter and egg yolks. Fold the mixture into the dry ingredients just until combined.
- Beat egg whites until stiff peaks form and fold into the batter. Do not over mix.
- Heat the waffle iron, brush grates with melted butter. Spoon about ⅓ cup of batter onto the hot waffle iron and cook until golden, about 5 minutes. Repeat until finished.
Fry the Chicken:
- In a large shallow bowl, whisk together flour, cayenne, paprika, salt, and pepper. Using tongs, take chicken from the buttermilk mixture, toss into the flour mixture. Shake off excess and place onto a wire rack to rest for 30 minutes.
- Fill a deep skillet or Dutch oven, heat about 3 inches of vegetable oil until it reaches 350°F. Prepare a sheet pan with paper towels, top it with a wire rack and set aside.
- Fry chicken in batches until cooked and golden, about 6 to 8 minutes and chicken reaches an intrnal temperature of 165°F. Remove chicken to prepared wire rack.
- Add waffles to a plate, top with chicken and drizzle with maple syrup before serving.
Notes
- Brine the chicken for at least two hours or overnight to ensure moist, flavorful meat.
- Let the breaded chicken rest before frying to help the coating adhere and crisp properly.
- Cook waffles just until golden and tender, taking care not to overmix the batter to keep waffles light.
- Nutritional values vary depending on portion size and chicken pieces selected.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 888 kcal
% Daily Value*
| Calories | 888 | 44% |
| Carbohydrates | 81g | 27% |
| Protein | 41g | 82% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 237mg | 79% |
| Sodium | 1753mg | 73% |
| Potassium | 695mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 1811IU | 36% |
| Vitamin C | 2mg | 2% |
| Calcium | 273mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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