Chicken and Waffles Recipe

Introduction

Enjoy the perfect combination of crispy fried chicken and fluffy waffles with this classic Chicken & Waffles recipe. The chicken is brined for juiciness and coated in a spicy flour mixture, while the waffles are light and tender with a hint of sour cream. It’s a delightful dish that’s great for brunch or any time you crave something comforting and satisfying.

Ingredients

• 1 quart buttermilk
• 2 tablespoons kosher salt
• About 2 lbs. mix of bone-in chicken thighs, breasts, and drumsticks
• Vegetable oil, for frying
• 2 cups all-purpose flour (divided)
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 large eggs (for dredging)
• 2 tablespoons water
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sour cream
• 1 cup milk
• 6 tablespoons butter, melted (plus more for waffle iron)
• 3 large eggs, separated

Instructions

1. Step 1: In a large bowl, combine the buttermilk and 2 tablespoons of kosher salt. Add the chicken pieces, cover with plastic wrap, and refrigerate for at least 2 hours or overnight to brine.
2. Step 2: Preheat your oven to 200°F (93°C). In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and a pinch of kosher salt for the waffles.
3. Step 3: In a separate bowl, whisk together sour cream, milk, melted butter, and egg yolks. Gently fold the wet ingredients into the dry ingredients until just combined.
4. Step 4: Using a hand mixer or stand mixer, beat the egg whites in a clean bowl until stiff peaks form. Carefully fold the whipped egg whites into the waffle batter, leaving some fluffy streaks for a light texture.
5. Step 5: Heat your waffle iron according to manufacturer’s instructions. Brush the grates with melted butter. Pour about ⅓ cup of batter into the iron and cook for about 5 minutes, or until golden and crisp. Keep the waffles warm in a clean kitchen towel on a baking sheet in the preheated oven while you prepare the chicken.
6. Step 6: Fill a deep Dutch oven with vegetable oil to a depth of 2 to 3 inches and heat to 350°F (175°C). Prepare a sheet pan lined with paper towels and wire rack for draining the fried chicken.
7. Step 7: Remove the chicken from the brine and thoroughly pat dry with paper towels. Season generously with salt and pepper.
8. Step 8: In a large deep bowl, whisk together the remaining 2 cups flour, paprika, cayenne, salt, and pepper. In another bowl, beat 2 eggs with 2 tablespoons water. Dip each chicken piece into the egg mixture, then dredge in the seasoned flour, shaking off excess.
9. Step 9: Fry the chicken in batches in the hot oil until golden brown and cooked through, about 6 to 8 minutes per batch. Maintain the oil temperature at 350°F between batches. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
10. Step 10: Place the fried chicken on the wire rack and season immediately with salt. Serve the chicken on warm waffles with butter and maple syrup on the side for drizzling.

Tips & Variations

• For extra crispy chicken, double dredge by dipping the floured chicken back into the egg wash and then again into the seasoned flour before frying.
• Use a mix of chicken parts with skin on for the best flavor and crunch.
• Add a pinch of cinnamon or nutmeg to the waffle batter for a warm, subtle flavor twist.
• Substitute buttermilk with regular milk and 1 tablespoon lemon juice if needed.
• Try serving with spicy honey or hot sauce for an added kick.

Storage

Store any leftover fried chicken and waffles separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven at 375°F (190°C) for 10-15 minutes to retain crispiness. Warm waffles can be refreshed briefly in a toaster or oven. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken pieces can be used for a quicker cook time, but bone-in pieces tend to be juicier and more flavorful when fried.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). The juices should run clear when pierced.