Southern-Style Chicken and Waffles
User Reviews
4.1
126 reviews
Good
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
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Servings
6
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Calories
71291 kcal
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Course
Main Course
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Cuisine
American
Southern-Style Chicken and Waffles
Report
Southern-Style Chicken and Waffles features buttermilk-marinated chicken strips dredged in seasoned flour and cornmeal, fried until crisp, paired with cheddar and scallion studded cornmeal waffles. The combination balances crunchy fried chicken with moist, savory-sweet waffles enriched with cheese and herbs. The process includes brining for tender chicken and keeping the chicken warm in the oven to synchronize serving temperatures.
Description
This Southern-Style Chicken and Waffles recipe begins by brining boneless, skinless chicken breasts in spiced buttermilk and hot sauce, tenderizing and flavoring the meat. The chicken is sliced into strips, coated alternately in a seasoned flour and cornmeal mixture, then dipped in buttermilk before frying in hot oil until golden and crisp.
The waffles incorporate cornmeal, all-purpose flour, baking agents, buttermilk, eggs, and melted butter with shredded cheddar cheese and scallions mixed in. The batter yields waffles with a moist, dense texture and a mild savory tang, complemented by the sharpness of cheddar and the freshness of scallions and chives. Maple syrup is suggested as a garnish to bring sweetness that contrasts with the savory components.
For best results, the chicken is kept warm in a low oven while the waffles cook to ensure both elements are served hot. The recipe also advises practical steps for frying chicken safely and maintaining oil temperature, and for bringing the chicken closer to room temperature before frying to retain crispness.
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Ingredients
For the brine
- 2 chicken breast boneless, skinless
- 1 cup buttermilk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons hot sauce - such as Crystal
For frying the chicken
- 1¼ cups flour
- ½ cup cornmeal
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup buttermilk
- canola oil or peanut oil for frying
For the waffles
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- 2 teaspoons baking powder double acting
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups buttermilk well shaken
- 2 egg
- ¼ cup maple syrup
- 4 tablespoons butter melted
- 1 cup cheddar cheese shredded
- 1 bunch scallions sliced, white and pale green parts only
- 1 tablespoons chive minced
Garnish (optional)
- maple syrup
- chives minced
- cheddar cheese shredded
Instructions
BRINE THE CHICKEN:
- Use the flat side of a meat mallet to pound 2 chicken breasts to an even ½" thickness. Set aside.
- In a zip lock baggie, add 1 cup buttermilk, ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons hot sauce, seal the bag and massage the ingredients together.
- Add the chicken breasts to the brine, seal the bag and marinate in the refrigerator for at least 4 hours or overnight.
FRY:
- Preheat the oven to 250°.
- Set up two shallow bowls for dredging. In one bowl, whisk together 1¼ cups flour ½ cup cornmeal, 1 teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, ½ teaspoon saltand ¼ teaspoon black pepper. Add 1 cup buttermilk to the other bowl.
- Pat the chicken dry with paper towels and slice the breasts into 1" wide strips.
- In a medium heavy-bottomed skillet or Dutch oven, heat about 1" canola or peanut oil over medium to medium-high heat until it reaches 350°-375°.
- Working in batches, dip chicken strips into the flour mixture, then the buttermilk, then back into the flour. Tap off excess flour and gently place chicken strips into the hot oil.
- Do not crowd the pan -- only cook 3-4 strips of chicken at a time. Fry for 6-8 minutes, turning occasionally with tongs until the chicken is crispy and a deep golden brown.
- Transfer cooked chicken to a baking sheet lined with paper towels to drain. Place the baking sheet in the oven to keep the chicken warm.
FOR THE WAFFLES
- In a large bowl combine1 cup all purpose flour, 1 cup yellow cornmeal, 2 teaspoons double acting baking powder, ½ teaspoon baking soda and¼ teaspoon salt. Whisk together and set aside.
- In a smaller bowl add 2 cups buttermilk, 2 eggs, 4 tablespoons melted butter and ¼ cup maple syrup. Whisk thoroughly to combine.
- Add wet ingredients to dry ingredients and stir until just mixed.
- Stir in 1 cup cheddar cheese, 1 bunch scallions and 1 tablespoons minced chives.
- To make the waffles, preheat the waffle iron. Lightly coat with vegetable spray if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5-7 minutes.
- Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
- To serve: Stack 2-3 waffles on a plate toped by 2-3 strips of chicken. Serve with extra Maple syrup, cheddar cheese and chives.
Notes
- Remove chicken from the refrigerator 30 minutes before frying to help maintain oil temperature and reduce grease absorption.
- Use a deep, heavy skillet or Dutch oven with at least 3" sides and enough oil to maintain a 1" depth for frying safety and even cooking.
- Handle coated chicken strips carefully when placing them into hot oil to avoid splashing and burns.
- Keep fried chicken strips warm in the oven while preparing waffles so both are served hot together.
Nutrition Information
Show Details
Calories
712.91kcal
(36%)
Carbohydrates
82.92g
(28%)
Protein
36.39g
(73%)
Fat
25.5g
(39%)
Saturated Fat
12.84g
(64%)
Polyunsaturated Fat
2.58g
(15%)
Monounsaturated Fat
6.7g
(34%)
Trans Fat
0.32g
(16%)
Cholesterol
159.27mg
(53%)
Sodium
1154.28mg
(48%)
Potassium
770.67mg
(16%)
Fiber
5.32g
(21%)
Sugar
16.92g
(34%)
Vitamin A
1039.3IU
(21%)
Vitamin C
5.22mg
(6%)
Calcium
361.33mg
(36%)
Iron
4.18mg
(23%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 71291 kcal
% Daily Value*
| Calories | 712.91kcal | 36% |
| Carbohydrates | 82.92g | 28% |
| Protein | 36.39g | 73% |
| Fat | 25.5g | 39% |
| Saturated Fat | 12.84g | 64% |
| Polyunsaturated Fat | 2.58g | 15% |
| Monounsaturated Fat | 6.7g | 34% |
| Trans Fat | 0.32g | 16% |
| Cholesterol | 159.27mg | 53% |
| Sodium | 1154.28mg | 48% |
| Potassium | 770.67mg | 16% |
| Fiber | 5.32g | 21% |
| Sugar | 16.92g | 34% |
| Vitamin A | 1039.3IU | 21% |
| Vitamin C | 5.22mg | 6% |
| Calcium | 361.33mg | 36% |
| Iron | 4.18mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
126 reviews
Good
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