Chicken and waffles always seemed daunting to me. Well, the chicken part at least. The waffles I had down. I decided to shortcut that part in this particular recipe just to make it more weeknight-friendly, but you do you. Your waffles, your way.
Either way, the chicken was the intimidating part. Little did I know that it really wasn’t hard at all. I used chicken breasts, a meat thermometer, and a chicken brining method that I totally recommend.
The chicken takes a bit of time only because you have to marinate it in a buttermilk mixture. It tenderizes the chicken and infuses a bunch of flavor. It’s worth it, I promise. Then it’s really just a matter of making sure the flour mixture sticks well and that it’s fried up to the right temperature.
Oh, and it’s also a matter of the right topping. I like maple syrup mixed with hot sauce, Sriracha in this case. YUM.
Are you ready for buttermilk fried chicken and waffles to become an easy weeknight meal? Here you go…
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Ingredients
- 2 chicken breasts (or chicken pieces of your choice)
- Vegetable oil for frying
- 1 16 oz can of flaky biscuits (like Grands)
- 1 cup buttermilk
- 1 large egg
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- optional: 1/4 tsp cayenne pepper
- optional: Dash of hot sauce
- 1 cup all-purpose flour
- ½ tsp baking powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1/4 tsp paprika (I used smoked)
- 1/4 maple syrup
- 1 tsp Sriracha or hot sauce (more or less to taste)
Instructions
- Combine all ingredients of the marinade in a large bowl or resealable bag. Mix well and add in the chicken. Refrigerate for at least 4 hours or up to overnight to tenderize and flavor the chicken. Mix a few times during the process.
- Mix all flour ingredients together in a mixing bowl. Add the chicken into the flour mixture, and toss to coat, pressing the flour onto the surface.
- Heat the oil to 425°F in cast-iron skillet or pan over medium-high heat.
- Shake each chicken piece to remove excess coating and add it to the oil carefully. Fry the chicken until it’s a deep golden brown on all sides and the inside temperature of the thickest part is 165°F/74°C. This should take 5-10 minutes depending on the size.
- Set cooked chicken aside on a plate. Meanwhile, heat a waffle iron and spray with cooking spray. Press each biscuit into the iron for a few minutes until golden brown. Mix together the maple syrup and Sriracha and serve warm along with the chicken and waffles.
If you make this recipe, share a photo and tag it @BIJOUXANDBITS. I’d love to see what you’re cooking!
Recipe adapted from Buzzfeed
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
