Chicken and Waffles
Crispy fried chicken paired with fluffy, golden waffles for the ultimate sweet and savory comfort dish. Crunchy on the outside, tender inside, and perfectly balanced with soft, buttery waffles.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup buttermilk
- 1 1/2 cups all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 3 cups vegetable oil, for frying
- 2 cups all purpose flour (for waffles)
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt (for waffles)
- 1 3/4 cups milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the waffle maker according to manufacturer instructions and heat vegetable oil in a large skillet to 350 degrees Fahrenheit.
- Place chicken thighs in a bowl and cover with buttermilk. Let sit while preparing coating.
- In a separate bowl, mix 1 1/2 cups flour, paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Remove chicken from buttermilk and dredge thoroughly in the seasoned flour. Let coated chicken rest for 5 minutes.
- Carefully place chicken into hot oil in batches and fry for 6 to 8 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
- Transfer fried chicken to a wire rack to drain and keep crisp.
- In a large bowl, whisk together 2 cups flour, baking powder, sugar, and 1/2 teaspoon salt for the waffles.
- In another bowl, whisk milk, eggs, and melted butter until combined.
- Gently combine wet and dry waffle ingredients without overmixing.
- Cook waffle batter in the preheated waffle maker until golden and crisp.
- Serve crispy chicken over warm waffles immediately.
Notes
- Maintain steady oil temperature to ensure crispy coating.
- Do not overcrowd the pan while frying.
- Avoid overmixing waffle batter to keep waffles fluffy.
- Reheat waffles in a toaster to restore crispness if needed.
Find it online: https://tastyze.com/chicken-and-waffles/