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Homemade Buttermilk Fried Chicken and Waffles For Two

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.
Course Breakfast, Brunch, main
Cuisine American
Keyword Chicken and Waffles
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 2 servings
Author Debby - www.AFeastfortheEyes.net

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.