Description
Southern Fried Chicken and Waffles celebrates a classic comfort dish blending crispy, golden-brown chicken with fluffy waffles. Hearty flavors merge Southern hospitality and pure culinary delight, promising a memorable meal you’ll savor with pure joy.
Ingredients
Scale
Chicken:
- 68 chicken pieces (thighs, drumsticks, or boneless chicken breasts cut into strips)
- 2 cups (480 milliliters) buttermilk
- 1 teaspoon hot sauce (optional)
Seasoning Mix:
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
Frying & Cooking:
- Vegetable oil, for frying
Waffle Dry Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Waffle Wet Ingredients:
- 2 large eggs
- 1 ¾ cups (420 milliliters) milk
- ½ cup (115 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
Serving Accompaniments:
- Maple syrup
- Honey butter (optional)
Instructions
- Submerge chicken pieces in a zesty buttermilk and hot sauce bath, creating a tangy marinade that penetrates deep into the meat. Refrigerate for a minimum of 60 minutes, allowing flavors to meld and tenderize the protein.
- Craft a robust seasoning blend by combining flour with aromatic garlic powder, pungent onion powder, vibrant paprika, sharp salt, cracked black pepper, and fiery cayenne. Carefully extract chicken from its marinade, allowing excess liquid to drip away.
- Meticulously coat each chicken piece by pressing the seasoned flour mixture firmly, ensuring a thick, even crust that will crisp beautifully during frying.
- Prepare a deep skillet with vegetable oil, heating to a precise 350°F – the optimal temperature for achieving a golden, crunchy exterior while maintaining juicy interior meat.
- Gently lower chicken pieces into the hot oil, maintaining a consistent temperature. Fry in strategic batches to prevent overcrowding, rotating periodically to guarantee uniform browning.
- Monitor cooking progress, allowing approximately 12-15 minutes until the chicken reaches a rich golden hue and internal temperature hits the safe 165°F mark.
- Transfer fried chicken to a wire rack or paper towel-lined surface, permitting excess oil to drain and preserving the perfect crispy texture.
Notes
- Achieve crispier coating by double-dredging chicken, first in seasoned flour, then back into buttermilk, and coating again in flour for extra crunch.
- Ensure even cooking by bringing chicken to room temperature before frying, which helps prevent cold spots and promotes consistent golden-brown exterior.
- Customize heat levels by adjusting cayenne pepper quantity or adding different hot sauces during marinade for personalized spice intensity.
- Make the dish gluten-free by substituting all-purpose flour with almond flour or gluten-free flour blend, maintaining the same seasoning proportions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dinner, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 570
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 120 mg