The ultimate sweet-and-savory comfort food combo! Crispy buttermilk fried chicken served over fluffy golden waffles, drizzled with maple syrup.
Ingredients
For the Fried Chicken
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 cups buttermilk
- 1 tbsp hot sauce
- 2 cups all-purpose flour
- 1 tbsp cornstarch (extra crispiness)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- Vegetable oil (for frying)
For the Waffles
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 1¾ cups milk
- ½ cup melted butter
- 1 tsp vanilla extract
For Serving
- Maple syrup
- Hot honey (optional)
- Butter
Step-by-Step Instructions
1. Marinate the Chicken
- In a bowl, mix buttermilk + hot sauce.
- Submerge chicken, cover, and refrigerate at least 4 hours (or overnight).
2. Dredge & Fry the Chicken
- In a separate bowl, mix flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne.
- Remove chicken from buttermilk, letting excess drip off.
- Coat thoroughly in flour mixture, pressing to adhere.
- Heat 1½ inches of oil in a deep skillet to 350°F (175°C).
- Fry chicken 6-8 minutes per side until golden and 165°F (74°C) inside.
- Drain on a wire rack.
3. Make the Waffles
- Whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, milk, melted butter, and vanilla.
- Combine wet and dry ingredients (don’t overmix—small lumps are fine).
- Cook in a preheated waffle iron until golden and crisp (~4-5 mins).
4. Assemble & Serve
- Place a waffle on a plate, top with fried chicken.
- Drizzle with maple syrup and a pat of butter.
- Add hot honey or a sprinkle of powdered sugar if desired.
Pro Tips
🔹 Brining = juicier chicken. Don’t skip the buttermilk soak!
🔹 Double dredge (flour → buttermilk → flour again) for extra crunch.
🔹 Keep waffles warm in a 200°F (95°C) oven while frying chicken.
🔹 Sweet & spicy twist: Add a dash of cayenne to your maple syrup.