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crispy fried chicken on a golden waffle with maple syrup drizzling down in a wide horizontal shot, a pat of butter melting, sunny breakfast table, bright natural light, shallow depth of field, landscape orientation

Chicken and Waffles

Golden buttermilk waffles with Southern fried chicken and syrup.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts small
  • 1 cup buttermilk for soaking the chicken
  • 1 cup all-purpose flour for dredging the chicken
  • 2 cups all-purpose flour for the waffles
  • 2 eggs
  • 1 3/4 cups milk
  • 1 tbsp baking powder
  • 1/3 cup maple syrup
  • 4 cups neutral oil or enough for a 1-inch depth, for frying
  • 3 tablespoons neutral oil for the waffle batter

Method
 

  1. Coat the chicken with the buttermilk, then dredge it in the 1 cup flour. Heat 1 inch of frying oil to about 350°F in a deep, heavy skillet. Fry the chicken in batches, turning as needed, until golden and the thickest part reaches 165°F.
  2. Whisk the 2 cups waffle flour, milk, eggs, baking powder and 3 tablespoons waffle oil just until combined. Do not use the chicken-soaking buttermilk in the batter.
  3. Preheat the waffle iron and grease it if its manufacturer recommends it. Cook the batter in portions according to the iron directions, until the waffles are golden and release easily.
  4. Set a piece of fried chicken on each waffle.
  5. Drizzle with maple syrup and serve hot.

Notes

A pinch of cayenne in the chicken plays perfectly against the sweet syrup.