Homemade Chicken & Waffles!
Welcome to the ultimate comfort food experience: Homemade Buttermilk Southern Fried Chicken and Waffles! This iconic combination of crispy, golden-fried chicken and fluffy, syrup-drenched waffles is a true testament to Southern culinary excellence.
Originating in the heart of the American South, this beloved dish has captivated taste buds and warmed hearts for generations, transcending cultural boundaries with its irresistible charm.
In this recipe article, we’ll guide you through the art of creating your own homemade buttermilk southern fried chicken. Paired with freshly made waffles, this meal is a harmonious symphony of flavors and textures that promises to elevate any brunch or dinner table gathering to new heights of culinary delight.
So, roll up your sleeves, preheat your waffle iron, and let’s embark on a journey to savor the soulful flavors of the South, one delectable bite at a time.
Best Type of Chicken for Chicken and Waffles
The best type of chicken for fried chicken typically depends on personal preference, but certain cuts and qualities tend to yield the best results. Here are some popular options:
- Bone-in, Skin-on Chicken Thighs and Drumsticks: These cuts are preferred by many because they offer a good balance of juiciness and flavor. The bone-in, skin-on pieces also contribute to the overall moistness and tenderness of the chicken, while the skin crisps up beautifully during frying, adding texture and flavor. However, they aren’t the best option to pair with waffles!
- Boneless, Skinless Chicken Breast: While chicken breasts are leaner and may not be as juicy as thighs or drumsticks, they can still make delicious fried chicken if properly prepared. It’s essential to brine or marinate boneless, skinless chicken breasts before frying to help keep them moist and tender. These are your best option to pair with waffles!
- Whole Chicken, Cut into Pieces: Some prefer to fry a whole chicken cut into pieces for a variety of textures and flavors. This allows for a mix of white and dark meat, which caters to different preferences among diners.
Regardless of the type of chicken chosen, it’s essential to use high-quality, fresh chicken for the best results. Additionally, allowing the chicken to marinate in a buttermilk mixture before breading and frying can enhance both flavor and tenderness, making for a truly delicious fried chicken experience.
Best Oil for Frying Chicken
The best oil for frying chicken is one that has a high smoke point and a neutral flavor profile to allow the natural flavors of the chicken to shine through. Here are some popular options:
- Vegetable Oil: Vegetable oil, such as canola, soybean, or sunflower oil, is a popular choice for frying chicken. It has a high smoke point, typically around 400-450°F (204-232°C), which makes it suitable for deep-frying without imparting any noticeable flavor to the chicken.
- Peanut Oil: Peanut oil is another excellent option for frying chicken. It has a high smoke point similar to vegetable oil and adds a subtle nutty flavor to the chicken, which some people enjoy.
- Corn Oil: Corn oil is another neutral-flavored oil with a high smoke point, making it suitable for frying chicken. It produces crispy and golden-brown results.
- Canola Oil: Canola oil is derived from rapeseed and is known for its neutral flavor and high smoke point. It’s a popular choice for frying chicken due to its affordability and availability.
When frying chicken, it’s essential to maintain the oil at the proper temperature to ensure that the chicken cooks evenly and develops a crispy exterior while remaining juicy on the inside. Additionally, using a thermometer to monitor the oil temperature and avoiding overcrowding the frying vessel can help achieve the best results when frying chicken.
Best Condiments for Chicken and Waffles
Chicken and waffles is a delightful dish that combines sweet and savory flavors. While this recipe has a sauce to add to the meal, you may want something more. Here are some popular condiments that pair well with chicken and waffles:
- Maple Syrup: This is a classic choice that complements the sweetness of the waffles and contrasts nicely with the savory flavor of the fried chicken.
- Hot Sauce: Adding a bit of heat with hot sauce can balance out the sweetness of the waffles and syrup while enhancing the savory flavors of the chicken.
- Honey Butter: A mixture of honey and butter adds richness and sweetness to the dish. It melts into the waffles and adds a luxurious touch to each bite.
- Spicy Honey: Combining honey with a pinch of chili flakes or hot sauce creates a spicy-sweet condiment that adds depth of flavor to the dish.
- Honey Mustard: While not the first guess for many people, it can add a nice zest that compliments the spicy sauce.
Recipe
Buttermilk Chicken and Waffles
Ingredients
Fried Chicken
- 2 lbs chicken thighs (boneless & skinless)
- 1 1/2 cups Buttermilk
- 3 large Eggs
- 3 cups All-Purpose Flour
- 2 tsp Garlic Powder
- 1 tbsp Hot Sauce
- 1 tsp Ground Pepper
- 2 tbsp Salt
- Canola or Vegetable Oil
Waffles
- 2 1/4 cups All-Purpose Flour
- 3 tbsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1 tbsp Baking powder
- 2 cups Buttermilk
- 2 large Eggs
- 1/2 cup Vegetable Oil
- 1 tsp Pure Vanilla Extract
Sauce
- 2 tbsp Honey
- 8 tbsp Unsalted Butter
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 2 tsp Cayenne Pepper
- 1/2 tsp Chili Powder
- 1/2 tsp Salt
- 1/4 tsp Ground Pepper
Instructions
Make The Fried Chicken
- Pat chicken thighs dry with a paper towel, then cut into ¼” thick strips. Place chicken in a large bowl and season with salt and black pepper, then cover with plastic wrap and let sit.
- In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp salt, and 2 tsp garlic powder.
- Place a wire rack on a rimmed baking sheet, then begin coating chicken in the marinade. Dip each piece of chicken first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to the wire rack, then repeat until all chicken strips are coated.
- Fill a large heavy bottom pot with oil until it’s about 2” high. Heat over medium-high until oil reaches about 350 F. You want to cook the chicken around ~325F, but the temperature will drop when you add the chicken. If you have a oil fryer use that instead.
- When oil is hot, carefully add about pieces of chicken, depending on the size of your pan, and cook, turning every 1-2 minutes, until all chicken is a golden brown color and has an internal temperature of 160 F, about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken.
The Sauce
- Combine all marinade ingredients and heat over medium-high until butter has melted and spices become fragrant, stirring well. Use a brush to coat each piece of chicken with the sauce.
Waffles!
- Preheat waffle maker and coat with nonstick oil spray (I use vegetable oil). Beat egg whites in the bowl of a stand mixer until stiff peaks form. Whisk 2 ¼ cups flour, 1 tbsp baking powder, 3 tbsp sugar,½ tsp salt and ½ tsp cinnamon together in a large mixing bowl. In a separate bowl, whisk together 2 cups buttermilk, ½ cup vegetable oil, 2 egg yolks, and 1 tsp vanilla extract.
- Whisk wet ingredients into the dry ingredients, then gently fold in egg whites.
- Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions. Serve waffles immediately with chicken and any toppings you'd like.
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