Posted August 11, 2023 by: Admin #Kitchen

No need to count calories with these Chicken and Waffles, this sweet and salty classic is worth every bite!

Chicken and Waffles is a favorite for either brunch or dinner! Buttermilk Syrup would taste great on this sweet and savory waffle twist.

A sweet and savory classic

You will not regret whipping up a batch of golden brown Chicken and Waffles!! This classic is packed with flavor, and perfect any time of the day, whether you want to enjoy it for breakfast, lunch or dinner.

We start with a favorite Belgian waffles recipe, top it with a homemade fried chicken and a sweet, creamy honey butter. Is your mouth watering yet?!

For a slight variation, cook a baking sheet of baked chicken wings or drumsticks.

how to make chicken and waffles

This recipe actually is 3 recipes in one dish. There’s the fried chicken, the waffles and a recipe for delicious honey butter.

Fried Chicken

PREP. Add the chicken wings to a medium bowl. Toss the chicken pieces with the salt, onion powder, garlic powder, sage, black pepper, cumin, paprika, and thyme. Pour the buttermilk over the top and mix gently.

REFRIGERATE. Cover and refrigerate for at least 2 hours, or up to overnight.

FRY. When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350. In a medium bowl, whisk together the all purpose flour and cornstarch. Toss the chicken wings in the flour mixture, shaking off the excess flour.

Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160 degrees. Drain on paper towels or wire rack.

• Chicken wings work great for this dish. Chicken thighs also work well because they retain their moisture. Adjust the fry time according to the cut. Chicken breasts and chicken tenders are more likely to dry out.
• For thicker crispier coating, dredge the chicken twice.
• Oil should reach 365°F. No thermometer? No problem – I like to use the end of a wooden spoon. If the oil immediately bubbles when the spoon is inserted, then it is hot enough. If it sizzles too vigorously, then it is too hot. And if it doesn’t bubble at all, turn up the heat.
• Once the chicken has been fried, brush them with hot sauce for a bit of a kick!

Waffles

WET INGREDIENTS. Add the butter and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. Whisk in the vanilla and set aside. In a large bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine.

DRY INGREDIENTS. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes.

COOK. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker’s directions.

• Fresh waffles are best, but you can make the waffles ahead of time and freeze them. Heat them in the toaster when you’re ready to serve.
• Don’t have buttermilk? Use this Substitute
• Don’t over-mix the batter. The less you fuss with the batter the fluffier your waffles will be! Letting the batter sit for a few minutes to thicken before making the waffles also helps them be fluffy.
• Don’t overfill the waffle iron. The batter should reach ½ inch from the edge. It will continue to spread after the lid is down.
• Keep waffles warm in an oven preheated to 250°F.

Honey Butter

BEAT. In a small bowl, beat the butter until light and fluffy. Add the honey, cinnamon, and vanilla, and beat until well combined. Cover until ready to use.

• The butter must be room temperature so that it whips up smoothly.
• The better quality the butter is, the better the final product will be. Do not use margarine.

Serving + Storing tips

SERVE. Place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.

Pair with: Chicken and waffles Is pretty much a complete meal on it own, but there are a few side dishes that it does pair really well with:

STORE separated chicken and waffles in airtight containers in the fridge for 3-5 days.

The butter can be stored in an airtight container, on the counter for a couple of days, in the fridge for at least 2 weeks, or in the freezer for up to 2 months

Ingredients

For the chicken:
▢2 pounds chicken wings
▢2 teaspoons salt
▢1 teaspoon onion powder
▢1 teaspoon garlic powder
▢1/2 teaspoon sage
▢1/2 teaspoon black pepper
▢1 teaspoon cumin
▢1 teaspoon paprika
▢1/2 teaspoon thyme
▢2 cups buttermilk
▢2 cups all-purpose flour
▢1/4 cup cornstarch
▢Oil for frying
For the honey butter:
▢1/2 cup butter softened
▢1/4 cup honey
▢1/4 teaspoon cinnamon
▢1/2 teaspoon vanilla extract
For the waffles:
▢1/2 cup butter cut into pieces
▢1 3/4 cup milk
▢1 teaspoon vanilla extract
▢2 eggs
▢2 cups all-purpose flour
▢4 teaspoons baking powder
▢1/2 teaspoon salt
▢1 tablespoon sugar

Instructions

• To make the chicken, add the chicken wings to a medium bowl. Toss the chicken pieces with the salt, onion powder, garlic powder, sage, black pepper, cumin, paprika, and thyme. Pour the buttermilk over the top and mix gently. Cover and refrigerate for at least 2 hours, or up to overnight.
• To make the honey butter, in a small bowl, beat the butter until light and fluffy. Add the honey, cinnamon, and vanilla, and beat until well combined. Cover until ready to use.
• When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350. In a medium bowl, whisk together the flour and cornstarch. Toss the chicken wings in the flour mixture, shaking off the excess flour. Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160 degrees. Drain on paper towels.
• To make the waffles, add the butter and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. whisk in the vanilla and set aside. In a large bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker’s directions.
• To serve the chicken and waffles, place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.