American · Brunch
Chicken and Waffles
Buttermilk-brined chicken thighs dredged in seasoned flour and deep-fried until golden and crisp, served over a buttermilk waffle. Sweet maple syrup and hot sauce complete this Southern American classic, balancing savory fried chicken with sweetness and spice.
$4
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
868Calories
48.6gProtein
40.5gFat
77.5gCarbs
29.2gSugar
3.2gFiber
1500mgSodium
405mgChol
10.4gSat Fat
620mgPotassium
280mgCalcium
3.8mgIron
1.2mcgVitamin B12
2.1mgVitamin C
protein-rich
sweet-heat
cheat-day
weekend-brunch
all-time-classics
Instructions
1
Prep
Cut chicken thighs into two even pieces each and submerge fully in brining buttermilk. Cover and refrigerate.
2
Marinate
Chill the chicken in the refrigerator for 4 hours until flavors infuse.
3
Dredge
Mix flour, cayenne, paprika, salt, and black pepper on a plate, then press each chicken piece until thoroughly coated.
4
Whisk
Combine egg, waffle flour, baking powder, sugar, waffle buttermilk, and melted butter into a smooth thick batter.
5
Fry
Heat vegetable oil to 350°F and fry chicken in a single layer for 6 to 7 minutes, turning once, until deep golden.
6
Plate
Cook batter in a hot waffle iron 4 minutes until golden, stack chicken on top, and drizzle maple syrup and hot sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thighs
- 1 cup240ml buttermilk, for brining
- 1 1/2 cup190g all-purpose flour
- 1 tsp1 tsp cayenne
- 2 tsp2 tsp paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 large eggs
- 2/3 cup84g all-purpose flour, for waffle
- 1 tsp1 tsp baking powder
- 2 tsp2 tsp sugar
- 1/2 cup120ml buttermilk, for waffle
- 2 tbsp28g butter, melted
- 4 cups960ml vegetable oil, for frying
- 4 tbsp60ml maple syrup
- 2 tsp2 tsp hot sauce
