Find the ultimate Southern comfort in this simple, mouthwatering Chicken And Waffles Recipe.
Though chicken and waffles probably originated in the Southern United States, it was launched to fame in Harlem in the 1930s at Wells Supper Club. Traditionally served with butter and syrup over fried chicken and fluffy waffles, this sweet and savory combo is the ultimate comfort food. Although Wells in Harlem has been closed for a long time, I have had the privilege of indulging in a few of the top spots in Harlem, such as Sylvia’s and Red Rooster, for chicken and waffles. The recipe I’m about to share with you is comparable to the versions I’ve had and easier to make than you think. Best of all, you get to make it in the comfort of your own home.
Although the ingredients list looks lengthy, once you combine everything, your chicken and waffles will come together easily. You simply mix spices with brine in one dish, and then flour and the rest of the seasonings in another. Fry the chicken thighs, serve over Authentic Belgian Waffles or Protein Waffles (for a healthier option), and top with syrup or honey-butter sauce. Enjoy!
Are Chicken And Waffles Healthy?
So, while I cannot honestly say that chicken and waffles are healthy for you physically, they are so good for your soul. I believe in treating yourself every so often and digging into home-cooked comfort food.
However, chicken is high in protein and contains plenty of B vitamins. For lower carbs, you can make protein waffles, as mentioned above.
Most dinners are much healthier when made at home than in a (fast-food) restaurant. For one thing, you are aware of every ingredient, which guarantees less sodium and allows you to control your portion sizes.
Why Use Chicken Thighs?
When making a chicken recipe, I always use thighs, and I don’t think I am alone in this. While chicken breasts are less fatty than thighs, they can quickly go from juicy to dry in minutes. However, skinless thighs stay moist and tender because of their higher fat content. Overall, thighs are more flavorful and affordable.
How to Make Ahead and Store
If you have leftovers or want to prep this dish in advance, be sure the chicken and waffles are fully cooled, and store them separately in airtight containers in the fridge for up to 3 days or in the freezer for up to 3 months.
For best results, reheat the chicken on a wire rack at 400 degrees Fahrenheit for about 15 minutes and toast the waffles.
Serving Suggestions
The best part about chicken and waffles (aside from its tastiness) is that it can be served any time of day as a real crowd pleaser.
Are you interested in hosting an elevated brunch party? Serve this chicken and waffles recipe with Breakfast Cauliflower Pizza With Eggs And Leek-Bacon Pesto or for a lighter touch, pair it with this refreshing Beet Salad.
For a traditional Southern lunch or dinner, start with Southern Deviled Eggs, then pair the chicken and waffles with this delectable Sweet Potato Casserole.
Ingredients
- 2 cups buttermilk or soured whole milk
- 1 tablespoon kosher salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon hot sauce or chili powder
- 1 teaspoon smoked paprika
- 8 boneless, skinless chicken thighs
- Vegetable oil for deep-frying
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 4 tablespoons unsalted butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- Belgian waffles prepared according to recipe
Instructions
- Create a buttermilk brine by whisking together buttermilk, 1 tablespoon kosher salt, 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, hot sauce, and smoked paprika in a large bowl.
- Submerge the chicken thighs in the brine, cover, and refrigerate for 1 hour to overnight to marinate.
- Heat vegetable oil in a Dutch oven to 350°F.
- Mix flour, cornstarch, baking powder, additional garlic powder, onion powder, kosher salt, and black pepper in a bowl. Dredge the marinated chicken in the seasoned flour and let rest before frying.
- Fry the chicken in batches, until golden brown and fully cooked, approximately 8-9 minutes per batch.
- Transfer the fried chicken to a wire rack to drain and cool slightly.
- For the sauce, melt butter with honey, chili powder, and kosher salt in a saucepan, whisking until smooth. Keep warm for serving.
- Prepare Belgian waffles and place the fried chicken on top. Drizzle with spicy honey-butter sauce or maple syrup.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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