Southern Fried Chicken and Waffles

best-southern-chicken-and-waffles-recipe

Course Breakfast, Main Course, Poultry

Cuisine American, Southern

Keyword chicken-and-waffles, southern-fried-chicken-and-waffles, southern-fried-chicken-waffles

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 854kcal

Ingredients

2 lbs boneless skinless chicken breasts (each piece sliced into two strips lengthwise)
3 1/2 tsp seasoned salt divided
2 tsp freshly ground black pepper divided
3 cups buttermilk (well shaken) divided
2 cups all purpose flour
1/2 cup cornstarch
1 tsp granulated garlic or garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp cayenne
3 large eggs
1 tsp hot sauce
1 quart vegetable oil or peanut oil for frying
1 recipe Belgian waffles OR Buttermilk waffles (See Cook's note)
1/4 cup chopped fresh chives for garnishing
warm maple syrup, honey, hot honey for serving

Instructions

Season chicken pieces on all sides with 1 tsp seasoned salt and ½ tsp black pepper. Place into an oblong baking dish and cover with 2 ½ cups buttermilk. Turn to coat. Chill for at least 4 hours or overnight, turning occasionally.
30 minutes before frying: Remove chicken from buttermilk, discard marinade.
Set Up Dredging Station:
1) On a plate use a whisk to sift together flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder, paprika and cayenne.
2) In a separate bowl whisk together eggs, ½ tsp salt, ½ tsp black pepper, ½ cup buttermilk and hot sauce.
Dredge chicken pieces in flour mixture, into egg wash then into seasoned flour again, pressing breading onto chicken pieces with your hands shake off any excess flour.
Place onto a baking sheet. Let stand for 20 minutes to bring to room temperature and set breading.
Preheat oven to 200 degree f. Prepare a rimmed baking sheet with an oven safe wire rack. Set aside. (To keep chicken warm when frying in batches)
Fry: Using a deep 6 quart pot heat 1 quart oil to 350°F. Carefully lower chicken pieces into oil. Fry in batches for around 2-3 minutes per side adjusting time depending on thickness. Fry just until golden brown and juices run clear. Remove with a slotted spoon to the prepared pan. Keep chicken warm in 200 degree f oven while you prepare the waffle batter.
Waffles: Meanwhile, while chicken is kept warm, prepare Belgian waffles. Divide chicken pieces among waffles.
Serve drizzled with warm maple syrup and garnished with fresh chives.

Notes

Waffles: You can serve this fried chicken on Fluffy Buttermilk Waffles or Belgian Waffles.
Chicken Substitutions: You can use boneless chicken thighs in place of chicken breasts for this chicken and waffles recipe. Dark meat will take slightly longer to cook.
Can I Use Chicken Tenders? Yes, you can. They will require less time to cook so adjust the time accordingly.
Bone-In Chicken: I prefer boneless chicken breasts as demonstrated in this recipe. You can also use bone-in chicken or wings, but the cooking time will need to be adjusted to accommodate. Bone-in chicken will take longer to fry and requires a slightly different technique. See how to make my popular Southern Fried Chicken Recipe here.

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