Description
Classic Southern Fried Chicken and Waffles featuring crispy, juicy fried chicken thighs marinated in a flavorful buttermilk brine, paired with fluffy homemade buttermilk waffles and finished with a warm cinnamon maple syrup drizzle. Perfect for a comforting brunch or dinner.
Ingredients
Scale
Chicken Brine
- 2 cups buttermilk
- 1 egg
- 1 tablespoon hot sauce or pickle juice
- 1 tablespoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
Chicken
- 6 chicken thighs
- vegetable oil for frying (about 4 cups to fill 2 inches in pan)
Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon plus 1 teaspoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
Buttermilk Waffles
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon Kosher salt
- 1 tablespoon sugar
- 2 cups buttermilk
- 2 eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Maple Syrup
- 1 cup real maple syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Prepare the Brine: In a large bowl, combine 1 tablespoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Stir in buttermilk, egg, and hot sauce until evenly mixed.
- Marinate the Chicken: Place the 6 chicken thighs in the buttermilk brine, ensuring they are fully submerged. Marinate in the refrigerator for at least 1 hour for maximum flavor and tenderness.
- Mix the Flour Coating: In a large brown paper or freezer bag, combine 2 cups flour, 1 tablespoon cornstarch, 1 tablespoon plus 1 teaspoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Mix well to blend the spices.
- Coat the Chicken: Remove chicken from brine, discarding excess liquid. Add 3-4 chicken pieces at a time to the flour mixture bag, seal, and shake well to coat thoroughly on all sides.
- Heat the Oil: Pour enough vegetable oil into a deep frying pan to reach 2 inches deep. Heat over medium heat until the oil reaches 350 degrees Fahrenheit, using a thermometer for accuracy.
- Fry the Chicken: Carefully add coated chicken thighs in batches, without overcrowding the pan. Fry bone-in chicken for 10 minutes per side or until internal temperature reaches 165°F and crust is golden brown. Remove and drain on paper towels; rest for 4-5 minutes before serving.
- Prepare the Waffle Batter: In a large bowl, whisk sugar, eggs, vanilla extract, buttermilk, and melted butter until combined. Add flour, baking powder, and salt, mixing gently until just combined. Avoid overmixing to keep waffles tender.
- Cook the Waffles: Preheat and spray waffle iron with nonstick spray. Pour about ¾ cup batter per waffle. Cook until golden brown and cooked through, typically 3-5 minutes depending on your waffle iron.
- Make Cinnamon Maple Syrup: In a small saucepan over medium-low heat, combine maple syrup, butter, vanilla extract, and ground cinnamon. Stir occasionally until butter is melted and syrup is warm.
- Serve: Plate waffles, top with fried chicken thighs, drizzle generously with cinnamon maple syrup, and enjoy immediately for best results.
Notes
- Remove chicken from fridge at least 30 minutes before frying to bring it to room temperature and ensure even cooking.
- Use a thermometer to maintain oil temperature at 350°F to avoid burning the crust or undercooking the inside.
- Do not overmix waffle batter; a few lumps are okay to keep waffles light and fluffy.
- Spray waffle iron with nonstick spray before each waffle to prevent sticking.
- Cook waffles while chicken rests; this saves time and ensures both are served hot.
- For variations, add chocolate chips or shredded cheddar cheese to waffle batter for a twist.
- Serve warm with plenty of maple syrup for the best flavor experience.
Nutrition
- Serving Size: 1 serving (1 chicken thigh with waffle and syrup)
- Calories: 750 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 135 mg
