Description
A delightful Southern-inspired dish featuring super crispy fried chicken chunks paired with the fluffiest buttermilk waffles, all drizzled with a warm honey glaze for the perfect combination of sweet and savory flavors.
Ingredients
Scale
Waffles
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 2/3 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Fried Chicken
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper (to taste)
- 2 pounds boneless, skinless chicken breasts or thighs (cut into 1 1/2-inch chunks)
- 2 cups buttermilk
- 6 cups vegetable oil (for frying)
Honey Glaze
- 1/4 cup honey (warmed)
Instructions
- Prepare the Waffle Batter: In a large bowl, whisk together 2 cups all-purpose flour, sugar, baking powder, baking soda, and kosher salt. In a separate bowl, beat the buttermilk, eggs, and melted butter until well combined. Slowly mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Set aside.
- Marinate the Chicken: Place the chicken chunks in a bowl and cover with 2 cups buttermilk. Let the chicken marinate for at least 15 minutes to tenderize and impart flavor.
- Prepare the Coating: In a shallow dish, mix together 1 1/4 cups all-purpose flour, yellow cornmeal, baking powder, cayenne pepper, kosher salt, and freshly ground black pepper.
- Coat the Chicken: Remove the chicken from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour and cornmeal mixture, pressing to adhere a crispy coating.
- Heat the Oil: In a large, deep skillet or Dutch oven, heat 6 cups vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor temperature for best results.
- Fry the Chicken: Carefully add the coated chicken pieces in batches, avoiding overcrowding. Fry for about 5 to 7 minutes per batch, turning occasionally, until golden brown and cooked through. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
- Cook the Waffles: Preheat your waffle iron and lightly grease it. Pour batter onto the hot waffle iron, cooking until the waffles are golden and crisp on the outside, about 4 to 5 minutes. Keep waffles warm until serving.
- Warm the Honey Glaze: Gently warm 1/4 cup honey in a small saucepan or microwave until it is fluid and runny but not boiling.
- Serve: Place waffles on plates, top with fried chicken pieces, and generously drizzle warm honey over the top. Serve immediately for the best texture and flavor.
Notes
- For extra crispy chicken, double dredge by dipping the chicken back into buttermilk and flour mixture once more before frying.
- Use fresh vegetable oil for frying and maintain proper temperature to avoid greasy chicken.
- Adjust cayenne pepper according to your preferred spice level.
- Leftover waffles can be reheated in a toaster or oven to restore crispness.
- Buttermilk can be substituted with a mix of milk and lemon juice or vinegar if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
