Fried Chicken and Waffles

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A sweet and savory combination to die for. Crispy chicken topping buttery, tender waffles provide one of the best brunch meals, hands down. Even better, make this recipe any time of the day for a guaranteed comfort food hit!

Prep Time 20

Cook Time 40

Marinating Time 4

Total Time 5

Servings

Calories 876kcal

Author Imma

Ingredients

The Chicken

1 3-4-pound whole chicken, cut into 10 pieces
1½ teaspoons salt, adjust to preference
1 tablespoon Creole seasoning
2 cups buttermilk
1 teaspoon hot sauce

The Breading

2 cups all-purpose flour
½ cup cornstarch
1 teaspoon paprika
1 teaspoon Creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon chicken bouillon
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt
oil for frying (the best oil for frying has a neutral flavor and high smoke point)

The Waffles

2 cups all-purpose flour
½ teaspoon salt
¼ cup sugar
1 tablespoon baking powder
2 large eggs, separated
1½ cups buttermilk
½ cup unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Fried Chicken

Cut whole chicken into 10 pieces (or more), rinse, and pat dry.
Place the chicken pieces on a board or in a large bowl, and season with salt and Creole seasoning.
Make the buttermilk marinade by mixing the buttermilk and hot sauce in a large bowl. Gently whisk until thoroughly combined. Transfer the seasoned chicken to the buttermilk marinade, coat the chicken well, cover the bowl with plastic wrap, and marinate the chicken for 4 hours or overnight in the fridge.
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.
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.
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.
Heat the oil in a deep fryer or cast iron skillet to 375℉/190℃.
Using tongs, slowly and carefully place the chicken in the hot oil. Remember, the temperature will drop once you add chicken, so work in batches to avoid overcrowding the skillet and lowering the oil temperature too quickly.
Fry the chicken pieces until golden brown, carefully turning 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.
Drain the fried chicken on paper towels and transfer it to a wire rack.

The Waffles

Add the flour, salt, sugar, and baking powder in a medium bowl and mix well. Set aside.
In another bowl, whisk the egg yolks, buttermilk, melted butter, and vanilla until fully combined.
Then, stir the dry ingredients into the egg and buttermilk mixture until fully combined.
Beat egg whites until stiff picks form and gently fold them into the batter.
Heat your waffle maker according to the manufacturer's instructions. Once the waffle maker is hot, lightly spray it with cooking spray.
Pour or place about ¾ cup (see manufacturer's recommendations), leaving a 1-inch border as the batter will spread out.
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.
Place the warm waffles on plates and top with the fried chicken. Served immediately with softened butter, warm maple syrup, and fresh fruit. Enjoy!

Notes

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.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition