Southern-Style Chicken and Waffles

4.11 from 74 votes

This sweet and savory recipe for fried chicken and waffles is simple and straightforward! Crunchy chicken strips and crisp-tender waffles!

Course Main Course

Cuisine American

Keyword fried chicken, waffles

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 712.91kcal

Use the flat side of a meat mallet to pound 2 chicken breasts to an even ½" thickness. Set aside.
In a zip lock baggie, add 1 cup buttermilk, ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons hot sauce, seal the bag and massage the ingredients together.
Add the chicken breasts to the brine, seal the bag and marinate in the refrigerator for at least 4 hours or overnight.

Preheat the oven to 250°.
Set up two shallow bowls for dredging. In one bowl, whisk together 1¼ cups flour ½ cup cornmeal, 1 teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, ½ teaspoon saltand ¼ teaspoon black pepper. Add 1 cup buttermilk to the other bowl.
Pat the chicken dry with paper towels and slice the breasts into 1" wide strips.
In a medium heavy-bottomed skillet or Dutch oven, heat about 1" canola or peanut oil over medium to medium-high heat until it reaches 350°-375°.
Working in batches, dip chicken strips into the flour mixture, then the buttermilk, then back into the flour. Tap off excess flour and gently place chicken strips into the hot oil.
Do not crowd the pan -- only cook 3-4 strips of chicken at a time. Fry for 6-8 minutes, turning occasionally with tongs until the chicken is crispy and a deep golden brown.
Transfer cooked chicken to a baking sheet lined with paper towels to drain. Place the baking sheet in the oven to keep the chicken warm.

In a large bowl combine1 cup all purpose flour, 1 cup yellow cornmeal, 2 teaspoons double acting baking powder, ½ teaspoon baking soda and¼ teaspoon salt. Whisk together and set aside.
In a smaller bowl add 2 cups buttermilk, 2 eggs, 4 tablespoons melted butter and ¼ cup maple syrup. Whisk thoroughly to combine.
Add wet ingredients to dry ingredients and stir until just mixed.
Stir in 1 cup cheddar cheese, 1 bunch scallions and 1 tablespoons minced chives.
To make the waffles, preheat the waffle iron. Lightly coat with vegetable spray if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5-7 minutes.
Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
To serve: Stack 2-3 waffles on a plate toped by 2-3 strips of chicken. Serve with extra Maple syrup, cheddar cheese and chives.

1. Remove the chicken from the refrigerator 30 minutes before frying to bring it closer to room temperature. Using ice-cold meat can dramatically reduce the heat of the oil and causes the chicken to soak up the grease instead of frying in it.
2. Use a heavy skillet or Dutch oven with sides at least 3" deep to fry the chicken pieces.
3. Add enough peanut or canola oil to measure at least 1" deep in the skillet.
4. To avoid splashes and burns, carefully place the coated strips in the hot oil—don't drop them into the pan.
5. Keeping the fried strips warm in the oven while making the waffles ensures that each element of the dish is hot when you bring it to the table.