Name: Chicken with Buttermilk Waffles
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds chicken thighs or drumsticks; 2 cups buttermilk (for marinade); 2 cups all-purpose flour (for dredge); 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; 3–4 cups vegetable oil (for frying); 2 cups all-purpose flour (for waffles); 2 teaspoons baking powder; 2 tablespoons granulated sugar; 2 large eggs; 1 1/2 cups buttermilk (for waffle batter); 4 tablespoons unsalted butter, melted; Maple syrup, for serving

Description

Crispy buttermilk-marinated fried chicken served atop fluffy, buttery waffles with a drizzle of maple syrup, perfect for brunch or a comforting dinner.

Ingredients

Scale

2 pounds chicken thighs or drumsticks
2 cups buttermilk (for marinade)
2 cups all-purpose flour (for dredge)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
3–4 cups vegetable oil (for frying)
2 cups all-purpose flour (for waffles)
2 teaspoons baking powder
2 tablespoons granulated sugar
2 large eggs
1 1/2 cups buttermilk (for waffle batter)
4 tablespoons unsalted butter, melted
Maple syrup, for serving

Instructions

Marinate the Chicken: In a large bowl, combine 2 cups buttermilk with a pinch of salt and pepper and add the chicken. Cover and refrigerate for at least 4 hours, ideally overnight.
Prep the Dredge: In a shallow dish, whisk together 2 cups all-purpose flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper.
Heat the Oil: Pour 3 to 4 cups vegetable oil into a heavy skillet or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain even temperature.
Coat the Chicken: Remove chicken from buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour, pressing to adhere. For extra crunch, double-dip by returning to buttermilk then flour again.
Fry the Chicken: Fry the chicken in batches without crowding the pan until golden brown and internal temperature reaches 165°F, about 12 to 15 minutes depending on piece size. Transfer to a wire rack set over a tray to drain and stay crisp.
Make the Waffle Batter: In a bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 2 tablespoons sugar. In another bowl, beat 2 large eggs, then whisk in 1 1/2 cups buttermilk and 4 tablespoons melted butter. Fold wet into dry until just combined, do not overmix.
Preheat the Waffle Iron: Preheat your waffle iron fully. Lightly grease if needed.
Cook the Waffles: Pour batter into the hot waffle iron and cook until waffles are golden and crisp on the edges. Keep finished waffles warm in a 200°F oven on a rack if making ahead.
Finish and Serve: Stack waffles, top with pieces of crispy chicken, and drizzle generously with warm maple syrup. Serve immediately.

Notes

For maximum tenderness, marinate chicken overnight in buttermilk.
Double-dipping the chicken (buttermilk then flour twice) creates an extra-crispy crust.
Rest fried chicken on a wire rack to preserve crispness instead of paper towels.
Waffles freeze well; reheat in a toaster or oven to restore crisp edges.

Prep Time: 20 minutes (plus 4 hours to overnight marinating)
Cook Time: 40 minutes
Category: Brunch, Dinner
Method: Frying and Waffle Iron
Cuisine: American, Southern

Nutrition

Serving Size: 1 serving (approximate)
Calories: 680
Sugar: 12g
Sodium: 780mg
Fat: 36g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0.5g
Carbohydrates: 58g
Fiber: 2g
Protein: 34g
Cholesterol: 140mg

Keywords: chicken and waffles, buttermilk chicken, brunch recipe, southern comfort food, crispy fried chicken, waffles