Fried Chicken and Waffles

Where Fried Chicken and Waffles Originated

Fried chicken and waffles first appeared as a meal combination in Pennsylvania during the colonial period around the 1600s. They ramped up a plain waffle by smothering it with pulled stewed chicken and gravy.

Later, in 1930, the soul food version was born in Harlem, NY. According to the story, the chicken and waffles we know and love today were served to jazz musicians in the early hours between dinner and breakfast after they finished up their gigs. Delicious and fascinating!

Recipe Ingredients

Fried Chicken

• Chicken – Cut up a whole chicken or use whatever parts you prefer. My favorite is the thigh because it fries up juicy.
• Marinade – The buttermilk marinade provides flavor for the fried chicken while tenderizing it and retaining its moisture. Creole seasoning with garlic powder, onion powder, oregano, and cayenne pepper are just a few spices and herbs that kick the breading score more than a few notches up on the flavor scale. Then, a dash of hot sauce takes it over the top.
• Breading – All-purpose flour, cornstarch, paprika, Creole seasoning, thyme, bouillon, cayenne, and good ol’ S&P make the best fried chicken coating you’ve ever tried.

Waffles

• All-Purpose Flour – All-purpose flour is best, but gluten-free all-purpose flour works if needed.
• Baking Powder – This leaving agent delivers light and crispy waffles.
• Eggs – The perfect binder also adds moisture and fat for pure, satisfying decadence.
• Buttermilk – Creamy tanginess is the ideal liquid to bring it all together. Not only that, but its acidity activates the baking powder for more lift.
• Butter – Fat is a great flavor deliverer, and butter tastes especially good.
• Vanilla Extract – Its depth of flavor is thanks to its wonderful aroma that hits your nose as the waffle hits your mouth for a full-on taste experience.

How to Make Fried Chicken and Waffles

Prep the Chicken

1. Cut the whole chicken into 10 pieces, rinse, and pat dry. You could also use 10 bone-in chicken thighs and legs.
2. Season – Place the chicken pieces on a board or in a large bowl. Season chicken with salt and Creole seasoning. 
3. Marinate – Make the buttermilk marinade by mixing buttermilk with hot sauce in a large bowl. Gently whisk until thoroughly combined. Transfer the seasoned chicken to the buttermilk marinade, coat the chicken well, cover with plastic wrap, and let marinate for about 4 hours or overnight in the fridge.
4. Make Coating – On a large plate, mix the flour, cornstarch, paprika, Creole seasoning, garlic powder, onion powder, dried thyme, bouillon powder, cayenne pepper, black pepper, and salt until combined.
5. Bread – Remove the chicken one piece at a time from the buttermilk marinade, letting the excess drip back into the bowl. Then, dredge it in the flour mixture, pressing it into the seasoned flour until it adheres to all sides of the chicken. Then, shake off the excess flour. A gallon-sized ziplock bag works for this process, too.
6. Rest – Transfer the coated chicken to a tray and let it rest for 10-15 minutes while heating the oil. That also helps the coating stay on better.

7. Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.
8. Fry – Using tongs, slowly and carefully place the chicken in the hot oil. Work in batches so you don’t overcrowd the skillet. Fry the chicken until golden brown, turning once every 10-15 minutes – depending on the size of the pieces. The chicken is done when it is no longer pink inside, its juices run clear, or your instant-read thermometer reads 165℉/75℃. You can test the chicken’s doneness by piercing it with a fork.
9. Drain the chicken on paper towels and then transfer it to a wire rack. 

Waffles

10. Dry Ingredients – Add the flour, salt, sugar, and baking powder in a medium bowl and mix well. Set aside.
11. Wet Ingredients – In another bowl, mix the egg yolks, buttermilk, melted butter, and vanilla extract, whisking until thoroughly combined.
12. Mix Dry and Wet – Gently pour the dry ingredients into the wet ingredients and mix until fully combined.
13. Beat egg whites until stiff picks form. Gently fold the egg white into the batter.

14. Heat your waffle maker according to the manufacturer’s instructions. Once the waffle maker is hot, lightly spray it with cooking spray. 
15. Pour about ¾ cup (see manufacturer’s recommendations) batter into the waffle maker, leaving a 1-inch border as the batter will spread out.
16. Cook waffles until golden and crispy, 3-5 minutes, depending on your waffle iron. Place cooked waffles on a plate and repeat the process with the remaining batter.
17. Assemble – Place the warm waffles on plates and top with the fried chicken. Served immediately with softened butter, warm maple syrup, and fresh fruit. Enjoy!

Recipe Tips

• Replace the all-purpose flour in the waffles with a gluten-free blend specifically for waffles. Then, use almond flour in the breading. Yum!
• Drumsticks, thighs, and breasts work great for this recipe. Though skin on chicken is best. Hey, even chicken wings would be great.
• For a fun and handheld twist, make a chicken and waffles sandwich. Spread your favorite sauce on a waffle and top it with a piece of fried chicken. Other toppings like bacon, cheese, and lettuce are pure yum.
• Add a few tablespoons of BBQ sauce to the chicken marinade for smokey goodness.

Storing Leftovers

Store the fried chicken and waffles separately so the waffles don’t get soggy. The fried chicken stored in an airtight container will last up to four days in the fridge or two months in the freezer. The waffles have a little more flex, as they’ll last in the refrigerator for up to a week or in the freezer for three months.

Leftover fried chicken crisps up nicely in about 15 minutes in a 350℉ (175℃) oven. The waffles only take about 10 minutes at the same temperature.

More Drool-Worthy Brunch Recipes

• Cheesy Hashbrown Casserole
• Sweet Potato Pancakes
• Breakfast Potatoes
• Monte Cristo Sandwich