Southern Chicken and Waffles (Print Version)
# Ingredients:
→ For the Chicken Brine
01 -
8 boneless, skinless chicken thighs
02 -
2 cups of buttermilk
03 -
1 tablespoon hot sauce (like Tabasco or Frank's)
04 -
1 tablespoon kosher salt
05 -
2 teaspoons garlic powder
06 -
2 teaspoons onion powder
07 -
1 teaspoon smoked paprika
→ For the Crispy Coating
08 -
1 cup all-purpose flour
09 -
1 cup rice flour
10 -
1 teaspoon poultry seasoning
11 -
1/2 teaspoon kosher salt
12 -
1/2 teaspoon freshly ground black pepper
→ For Frying the Chicken
13 -
4 tablespoons butter
14 -
Vegetable oil for deep frying
→ For the Cornmeal Waffles - Dry Mix
15 -
3/4 cup all-purpose flour
16 -
3/4 cup yellow cornmeal
17 -
2 teaspoons baking powder
18 -
1 teaspoon baking soda
19 -
1 teaspoon granulated sugar
20 -
1 teaspoon kosher salt
21 -
1/2 teaspoon ground black pepper
→ For the Cornmeal Waffles - Wet Mix
22 -
1 1/2 cups buttermilk
23 -
2 large eggs
24 -
1/2 cup melted butter
→ For the Spicy Honey Drizzle (Optional)
25 -
1/4 cup butter
26 -
1/4 cup pure honey
27 -
1 tablespoon hot sauce (Tabasco or Frank's)
# Instructions:
01 -
Place your chicken thighs in a large bowl or resealable bag. Pour the buttermilk over them until completely covered. Let them soak for at least 1 hour to tenderize the meat - just don't go past 4 hours or the chicken can get too soft.
02 -
Combine both flours with the poultry seasoning, salt, and pepper in a shallow dish. Remove each piece of chicken from the buttermilk, letting the excess drip off, then press it firmly into the flour mixture, coating both sides generously. Arrange the breaded pieces on a tray. Turn your oven to 200°F to keep finished chicken warm.
03 -
Pour enough vegetable oil into a heavy-bottomed pot or deep skillet to reach about 2 inches deep. Toss in the butter and heat everything until the oil reaches 350-375°F and starts to shimmer slightly. Working in batches of 4 pieces, carefully lower the chicken into the hot oil and fry for 8-9 minutes until deeply golden and the internal temperature hits 165°F. Transfer to paper towels to drain, then loosely cover with foil or keep warm in the oven.
04 -
Get your waffle maker nice and hot, then give it a light coating of nonstick spray so nothing sticks.
05 -
In one bowl, whisk together all the dry ingredients - the flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper. In another bowl, beat together the buttermilk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and whisk until you've got a smooth, lump-free batter.
06 -
Ladle about 2/3 cup of batter into each section of your waffle maker. Close the lid and cook following your machine's instructions until the waffles are crispy and golden. Serve them right away topped with the hot fried chicken and your choice of maple syrup or spicy honey.
07 -
In a small pot over low heat, melt the butter along with the honey and hot sauce. Whisk everything together until smooth and well combined. Keep it warm on the stove until you're ready to drizzle it over your dish.
# Notes:
01 -
Let your chicken sit out for 15-20 minutes before frying so it comes to room temperature. If you drop cold chicken straight into hot oil, the temperature will plummet and your coating won't crisp up properly.
02 -
Heat your oil to between 350-375°F before adding the chicken. The temperature will naturally drop when you add the meat, but try to maintain it around 320-325°F throughout the frying process for the best results.
03 -
Don't crowd the pan with too much chicken at once - give each piece room to breathe. Overcrowding causes the temperature to drop and creates steam instead of that crispy fried texture you're after.
04 -
Your chicken is safely cooked when it reaches an internal temperature of 165°F. Use a meat thermometer for accuracy, and let the pieces rest on a wire rack after frying so they stay crispy instead of getting soggy.
05 -
The nutritional information doesn't include the spicy honey drizzle since it's an optional topping.