Southern Fried Chicken & Waffles with Maple Syrup

Equipment

Ingredients

Instructions

1. 1
   Marinate the chicken: Place chicken pieces in a large bowl and pour buttermilk over them, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
2. 2
   Prepare the dredging station: In a shallow dish, whisk together flour, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Remove chicken from buttermilk, letting excess drip off, then dredge each piece generously in the seasoned flour, pressing to ensure full coverage. Place on a wire rack.
3. 3
   Fry the chicken: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven to 175°C (350°F). Carefully lower a few chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 74°C/165°F). Remove chicken and place on a wire rack set over a baking sheet to drain. Keep warm in a low oven (around 100°C/200°F) while frying remaining chicken.
4. 4
   Prepare waffle batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vegetable oil/melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine.
5. 5
   Cook the waffles: Preheat your waffle iron according to manufacturer's instructions. Lightly grease the waffle iron. Pour or scoop about 1/2 to 3/4 cup of batter onto the hot waffle iron, close, and cook until golden brown and crispy, typically 3-5 minutes. Repeat with remaining batter.
6. 6
   Serve: Stack warm waffles on plates, top with crispy fried chicken, and generously drizzle with warm maple syrup. Add a pat of butter or a dash of hot sauce if desired.

Nutrition

Frequently Asked Questions