Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken and Waffles: The Ultimate Guide to Making This Classic Dish

  • Total Time: 75
  • Yield: 4-6 servings 1x

Description

Crispy, juicy fried chicken served atop fluffy, golden waffles, drizzled with maple syrup and a touch of hot sauce for the perfect sweet and savory combination.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups buttermilk
  • 2 tablespoons hot sauce (such as Frank’s RedHot)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (about 6-8 cups)
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Maple syrup
  • Hot sauce (optional)
  • Butter (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces, buttermilk, and hot sauce. Make sure all the chicken is submerged in the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step is crucial for tender and flavorful chicken! The longer it marinates, the better.
  2. Prepare the Dredging Station: In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and pepper. This is your dry mixture for coating the chicken. Make sure everything is well combined.
  3. Dredge the Chicken: Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. One at a time, dredge each piece of chicken in the flour mixture, ensuring it’s completely coated. Press the flour mixture onto the chicken to help it adhere. Place the dredged chicken on a wire rack lined with parchment paper. This allows the coating to set and prevents the chicken from becoming soggy.
  4. Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven. The oil should be at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct temperature is essential for crispy, evenly cooked chicken. If the oil is too hot, the chicken will burn on the outside before it’s cooked through. If it’s too cold, the chicken will be greasy.
  5. Fry the Chicken: Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches to maintain the oil temperature. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 6-8 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  6. Drain the Chicken: Remove the fried chicken from the oil using a slotted spoon or tongs and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the chicken crispy.
  7. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure there are no lumps.
  8. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
  9. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix the batter. A few lumps are okay. Overmixing can result in tough waffles.
  10. Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Most waffle irons have an indicator light that will signal when it’s ready.
  11. Cook the Waffles: Pour the appropriate amount of batter onto the preheated waffle iron. The amount of batter will depend on the size of your waffle iron. Close the waffle iron and cook according to the manufacturer’s instructions, usually until the waffle is golden brown and crispy.
  12. Remove and Repeat: Carefully remove the waffle from the waffle iron and place it on a wire rack to keep it crispy. Repeat with the remaining batter.
  13. Plate the Chicken and Waffles: Place a waffle on a plate and top it with a few pieces of fried chicken.
  14. Add Toppings: Drizzle generously with maple syrup. You can also add a dash of hot sauce for a sweet and spicy kick. Some people also like to add a pat of butter on top of the waffles.
  15. Serve Immediately: Serve the chicken and waffles immediately while the chicken is still crispy and the waffles are warm. Enjoy!

Notes

  • Marinating the chicken overnight is highly recommended for the best flavor and tenderness.
  • Use a deep-fry thermometer to ensure the oil temperature is consistent for perfectly cooked chicken.
  • Do not overcrowd the pot when frying the chicken. Fry in batches to maintain the oil temperature.
  • Be careful not to overmix the waffle batter. A few lumps are okay.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipes2make.com/chicken-and-waffles/