Until I tried Buttermilk Fried Chicken and Waffles, I was really skeptical of the combo. I sure was wrong! If you think about it, waffles and biscuits have similar ingredients, am I right? Once you add maple syrup on the chicken and waffles, you get that wonderful combo of sweet and salty. This was a game changer for me and I hope you try it.
Before the words “ew” fly out of your mouth…hold on! Chicken and Waffles is Soul Food, and I can personally attest that it’s good. Really good. The first time I tried Chicken and Waffles, was several years ago, in Oakland, California. I was wary, but I decided I shouldn’t knock it, until I tried it.
If you’re still shaking your head, and thinking…no way does that combo sound good– hear me out! Please. Waffle ingredients are very similar to biscuits. Right? Chicken and biscuits…yes? So, why not chicken and
waffles? When you add pure maple syrup over the crispy chicken, and get that salty and spicy coating…. um, yes.
I liked it! I liked the combination of salty, sweet and crunch. So did my husband, but he loves fried chicken and he loves waffles, anyway. I live two hours away from Oakland, and I rarely go there. So, why not recreate it as best as I could at home?
The inspiration to make this fried chicken recipe, comes from “The Pioneer Woman“. Her recipe is almost like the Buttermilk Fried Chicken recipe that I posted here. I do believe that fried chicken tastes best, when soaked in buttermilk the night before. I’ve also learned that shallow frying the chicken, and then finishing the cooking in the oven produces chicken that has a crunchy exterior, moist interior and cooks thoroughly.
Ree made waffles that includes folded in egg whites, plus jalapeño. That sounds good, but um…I didn’t have any jalapeños on hand. So, I resorted to my tried and true Buttermilk Waffle recipe–quick, easy and adapted for two.
TASTING NOTES: I really liked the buttermilk fried chicken recipe, from Ree. I think the flour needed more seasoning, and next time, I’d add hot sauce to the buttermilk. But, that’s just me. I usually prefer chicken breasts, but the thighs did turn out juicy and the outside was crunchy.
As for the waffles, they got nice and crunchy, since I did set them in the oven to keep warm. I think that’s important, in order to support the chicken and maple syrup. We each only ate one chicken thighs, and the next day, I reheated the leftover chicken in the oven on a cast-iron skillet. That way, the coating didn’t become soggy.
I’ve, since, noted that some people serve a side of peaches. I’m definitely going to try that– perhaps roasting them to bring out more flavor.
Obviously, this isn’t a recipe I’ll make often. But, once in a while, it’s something that my husband enjoys– and he’s worth it!
Homemade Buttermilk Fried Chicken and Waffles For Two
Ingredients
- CHICKEN:
CHICKEN:
- 4 chicken thighs boneless, skin-on
- 1 cup buttermilk divided
- 1 1/4 cups all-purpose flour plus more if needed
- 1 tablespoon seasoned salt such as Lawry’s
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground dried thyme
- 1/4 teaspoon cayenne pepper plus more if needed
- 2 tablespoons milk plus more if needed
- Vegetable oil for frying
WAFFLES:
- 1 cup all-purpose flour
- 1/4 cup buttermilk powder
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup sour cream
- 1 large egg
- 2 tablespoons vegetable oil
- 1/8 teaspoon vanilla extract
- 2/3 cup seltzer water*
- Pure maple syrup
- Do NOT substitute sparkling water such as Perrier for the seltzer water.
Instructions
CHICKEN:
- Thoroughly rinse the chicken, then cover all the pieces with 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours.
- When you’re ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill.
- Preheat oven to 360°F.
- Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well.
- In a small bowl, combine the milk and remaining 1/4 cup buttermilk.
- Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
- Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365°F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
- Thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
- Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren’t sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn’t getting too brown.
- Turn the pieces over, cover again and cook 3 to 5 minutes more. Monitor the temperature of the oil to make sure the chicken doesn’t burn.
- Transfer the fried chicken pieces to a baking sheet. They will not be completely cooked through.
- Bake the thighs for 15 minutes to finish the cooking process (check with an instant read thermometer for 175°F.) If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.
- Cover and keep warm.
WAFFLES:
- Whisk flour, buttermilk powder, sugar, salt and baking soda together in large bowl.
- Whisk sour cream, egg, oil and vanilla together in medium bowl, then gently stir in seltzer.
- Heat waffle iron and bake waffles according to manufacturer’s instructions (use about 1/3 cup batter for 7-inch round iron).
- Stack waffles and chicken on a warm plate. Serve with pure maple syrup.
My mouth is watering just looking at that photo, Debby. I know I would love that decadent combination. There is nothing better than crispy fried golden brown chicken, and thighs are my favorite part. All that and waffles too…over the top.
A resounding YES, but…
The Fried Chicken formula and method looks wonderful and I'd agree with you that slightly more punch is necessary.
The waffles look wonderful, but I tend to avoid those that require whipped egg whites ad a bit to fussy; great waffles can be made without whipped egg whites. So what's the beef?
I too have eaten the Chicken & Waffles combination. Everything is perfectly OK until the blast of sweet Maple Syrup hits the chicken. With oodles of love and many thanks, that part just does not work.
In the end, you modifications to the basic Buttermilk Fried Chicken are spot-on and (with a bit more kick), will get some use around here. I particularly like the bonus achieved when finishing the chicken in the oven. A great job and wonderful pix, as always.
-Craig (The other one)