Chicken and Waffles
Crispy fried chicken served on top of fluffy buttermilk waffles, drizzled with warm maple syrup. The sweet-and-savory Southern soul-food classic.
Ingredients
Instructions
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Marinate the chicken in buttermilk for at least 1 hour, or overnight.
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Heat 2 inches of oil to 350°F (175°C) in a deep skillet.
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Mix flour with paprika and salt. Dredge the chicken and fry 12 to 15 minutes until golden and 165°F inside.
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Meanwhile, cook waffles per the batter instructions until golden.
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Place crisp chicken on top of a waffle and drizzle with warm maple syrup.
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Serve immediately while hot and crunchy.
Nutrition
Per serving, estimated.
- Calories
- 620 kcal
- Protein
- 34g
- Carbs
- 52g
- Fat
- 30g
- Fiber
- 2g
Tips
- A long buttermilk soak keeps the chicken juicy and tender.
- Let the coated chicken rest before frying so the crust sticks.
- Use warmed syrup so it soaks in instead of hardening.
Variations
- Add hot sauce to the buttermilk for a spicy kick.
- Sprinkle waffles with cheddar and chives.
- Dust the chicken with cayenne sugar for Nashville style.
Frequently Asked Questions
It is a sweet-and-savory pairing from the American South, popular as a late-night or brunch dish.
For a lighter version, bake at 425°F on a rack, though the crust will be less crisp.
A sturdy buttermilk waffle holds up under the chicken and syrup.
