Chicken And Waffles Recipe
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts or thighs
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Vegetable oil (for frying)
For the Waffles:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups milk
1/2 cup melted butter
2 large eggs
1 teaspoon vanilla extract
For Serving:
Maple syrup
Butter (optional)
Powdered sugar (optional)
Instructions:
1. Marinate the Chicken
In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper. Whisk well.
Add the chicken to the marinade, making sure it's fully submerged. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
2. Prepare the Waffles
Preheat your waffle iron according to the manufacturer’s instructions.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the milk, melted butter, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable.
3. Cook the Waffles
Lightly grease the waffle iron with non-stick spray or a bit of melted butter.
Pour enough batter into the waffle iron to cover the surface. Close the waffle iron and cook according to the manufacturer’s instructions (usually 3-5 minutes) until golden and crispy.
Remove the waffles and set them aside, keeping them warm in the oven if desired.
4. Fry the Chicken
In a shallow bowl, combine the flour and baking powder. Add a pinch of salt and pepper to season.
Heat vegetable oil in a deep skillet or fryer to about 350°F (175°C).
Remove the chicken from the buttermilk marinade and dredge each piece in the seasoned flour mixture, coating evenly.
Fry the chicken in batches for about 5-7 minutes, until golden brown and crispy on the outside and fully cooked inside. (Use a meat thermometer to ensure the chicken reaches 165°F / 75°C internally.)
Drain the chicken on a paper towel-lined plate.
5. Assemble the Dish
Place a warm waffle on each plate and top with a piece of crispy fried chicken.
Drizzle with maple syrup and add butter and powdered sugar, if desired.
6. Serve and Enjoy!
Serve your Chicken and Waffles immediately, and enjoy this sweet and savory dish!
Tips:
For extra crispy chicken, you can double-dip the chicken: first dip in the buttermilk, then the flour, then dip back into the buttermilk, and coat in the flour again before frying.
Customize the waffles by adding cinnamon or a pinch of nutmeg to the batter for a warmer flavor.
Chicken and Waffles make for a fantastic brunch or dinner option, combining crispy chicken with fluffy waffles for a perfect balance of flavors!