Honey Fried Chicken and Waffles

Name: Honey Fried Chicken and Waffles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; ¾ teaspoon baking soda; 1 teaspoon kosher salt; 1 ⅔ cups buttermilk; 2 large eggs; ¼ cup unsalted butter; 1 ¼ cups all-purpose flour; 1 cup yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper; 2 pounds boneless, skinless chicken breasts or thighs; 2 cups buttermilk; 6 cups vegetable oil; ¼ cup honey

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
6 servings
Course
Main Course, Breakfast

Honey Fried Chicken and Waffles

Iris Warren

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Super crispy fried chicken, drizzled with a warm honey glaze, served with the fluffiest buttermilk waffles!

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Ingredients

Servings

for the buttermilk waffles

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
1 ⅔ cups buttermilk
2 large eggs
¼ cup unsalted butter melted

for the chicken

1 ¼ cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken breasts or thighs cut into 1 1/2-inch chunks
2 cups buttermilk
6 cups vegetable oil
¼ cup honey warmed

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Instructions

for the buttermilk waffles

Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.

for the chicken

In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper.
Working one at a time, dredge chicken in flour mixture, dip into buttermilk, then dredge again in flour mixture, pressing to coat.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
Serve immediately with waffles, drizzled with honey.