Chicken and Waffles – Breaded Chicken with Waffles Recipe
Chicken and waffles is one of the most iconic combinations from the American South – crispy, salty fried chicken and sweet waffles on the same plate. In the US it’s often eaten as a late breakfast or as a late-night snack after leaving a club. The dish combines elements of a main course and dessert, a bit like putting a pork schnitzel and pancakes side by side and saying: “why not together?”.
United States
Difficulty: Medium
🌅
Breakfast
☀️
Lunch
🍽️
Dinner
🎉
Party
🌿
Mild
Salty
Sweet
Crunchy
Filling
Prep Time
30 min
Cook Time
30 min
Total Time
60 min
Servings
4
Ingredients
- boneless chicken thighs (or chicken breasts, cut into strips) - 600 g
- buttermilk (for the marinade) - 250 ml
- egg (for the marinade) - 1 piece
- wheat flour (for the coating) - 150 g
- sweet paprika - 1 teaspoon
- granulated garlic - 0.5 teaspoon
- salt (level, for the marinade and coating) - 1 teaspoon
- black pepper - 0.5 teaspoon
- vegetable oil (for deep frying) - 500 ml
- wheat flour (for the waffles) - 200 g
- baking powder (for the waffles) - 1.5 teaspoon
- sugar (for the waffles) - 1.5 tablespoon
- egg (for the waffles) - 2 piece
- milk (for the waffles) - 250 ml
- butter (melted, for the waffles) - 50 g
- maple syrup (for serving) - 80 ml
Main Ingredient:
chicken
Preparation
- Cut the chicken into smaller pieces: thighs into 2–3 parts, breasts into thicker strips. Trim off any excess fat.
- In a bowl, mix the buttermilk, one egg, half of the salt and half of the pepper. Add the chicken pieces, making sure they are fully submerged. Cover and set aside for at least 30 minutes (you can also leave it overnight in the fridge).
- In a separate bowl, mix 150 g flour, sweet paprika, granulated garlic and the remaining salt and pepper.
- After marinating, remove the chicken from the buttermilk, let the excess drip off, then coat each piece thoroughly in the seasoned flour, pressing so the coating adheres well. Set aside on a plate for 5–10 minutes so the coating can dry slightly.
- Heat the oil in a deep frying pan or pot to about 170–180°C. If you don’t have a thermometer, drop in a small piece of bread – it should start sizzling vigorously and turn golden in about 40–50 seconds.
- Fry the chicken in batches for 6–8 minutes, turning every few minutes, until the coating is deep golden and the meat inside is fully cooked. Transfer to a plate lined with paper towels to drain excess oil.
- Meanwhile, prepare the waffle batter: in one bowl mix 200 g flour, baking powder and sugar. In another bowl whisk the eggs with the milk, add the melted (cooled) butter and mix.
- Combine the wet ingredients with the dry, stirring briefly with a spoon just until combined – it’s fine if there are small lumps. Do not overmix so the waffles stay fluffy.
- Preheat the waffle iron and lightly brush it with oil or melted butter. Pour in portions of batter and cook the waffles for 3–5 minutes (depending on the appliance), until golden and springy.
- Place 1–2 waffles on a plate, top with a few pieces of hot chicken. Drizzle everything with maple syrup and serve immediately.
Storage
In fridge:
2 days
Freezing:
Yes
Store leftover fried chicken and waffles separately in airtight containers in the fridge. Reheat the chicken in a hot oven so it stays crispy, and reheat the waffles briefly in a toaster or oven.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
