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4.1 from 222 votes

Southern-Style Chicken and Waffles

This sweet and savory recipe for fried chicken and waffles is simple and straightforward! Crunchy chicken strips and crisp-tender waffles!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 71291 kcal
Course: Main Course
Cuisine: American

Ingredients

For the brine
  • 2 chicken breasts boneless, skinless
  • 1 cup buttermilk
  • ½ teaspoon salt
  • ½ teaspoon 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 or peanut oil for frying
For the waffles
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons double acting baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups buttermilk well shaken
  • 2 eggs
  • ¼ cup maple syrup
  • 4 tablespoons melted butter
  • 1 cup cheddar cheese shredded
  • 1 bunch scallions sliced, white and pale green parts only
  • 1 tablespoons minced chives
Garnish (optional)
  • maple syrup
  • chives minced
  • cheddar cheese shredded

Instructions

BRINE THE CHICKEN:
    Cup of Yum
  1. Use the flat side of a meat mallet to pound 2 chicken breasts to an even ½" thickness. Set aside.
  2. 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.
  3. Add the chicken breasts to the brine, seal the bag and marinate in the refrigerator for at least 4 hours or overnight.
FRY:
  1. Preheat the oven to 250°.
  2. 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.
  3. Pat the chicken dry with paper towels and slice the breasts into 1" wide strips.
  4. 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°.
  5. 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.
  6. 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.
  7. 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
  1. 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.
  2. In a smaller bowl add 2 cups buttermilk, 2 eggs, 4 tablespoons melted butter and ¼ cup maple syrup. Whisk thoroughly to combine.
  3. Add wet ingredients to dry ingredients and stir until just mixed.
  4. Stir in 1 cup cheddar cheese, 1 bunch scallions and 1 tablespoons minced chives.
  5. 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.
  6. Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
  7. 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

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  • Remove the chicken from the refrigerator 30 minutes before frying to bring it closer to room temperature. Using ice-cold meat can dramatically reduce the heat of the oil and causes the chicken to soak up the grease instead of frying in it. Use a heavy skillet or Dutch oven with sides at least 3" deep to fry the chicken pieces. Add enough peanut or canola oil to measure at least 1" deep in the skillet. To avoid splashes and burns, carefully place the coated strips in the hot oil—don't drop them into the pan. Keeping the fried strips warm in the oven while making the waffles ensures that each element of the dish is hot when you bring it to the table.
  • Remove the chicken from the refrigerator 30 minutes before frying to bring it closer to room temperature. Using ice-cold meat can dramatically reduce the heat of the oil and causes the chicken to soak up the grease instead of frying in it.
  • Use a heavy skillet or Dutch oven with sides at least 3" deep to fry the chicken pieces.
  • Add enough peanut or canola oil to measure at least 1" deep in the skillet.
  • To avoid splashes and burns, carefully place the coated strips in the hot oil—don't drop them into the pan.
  • Keeping the fried strips warm in the oven while making the waffles ensures that each element of the dish is hot when you bring it to the table.
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Nutrition Information

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 Monounsaturated Fat 6.7g Trans Fat 0.32g Cholesterol 159.27mg (53%) Sodium 1154.28mg (48%) Potassium 770.67mg (22%) 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

% 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.