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Buttermilk-Brined Southern Fried Chicken & Waffles Recipe

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3.9 from 3 reviews

A classic Southern comfort food recipe featuring tender boneless, skinless chicken thighs marinated in buttermilk, coated in a spiced flour mixture, and fried to crispy golden perfection. The chicken is then brushed with a flavorful hot butter sauce and served atop fluffy homemade cinnamon waffles. This dish is perfectly balanced with sweet maple syrup and tangy pickle slices for an irresistible brunch or dinner.

  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Marinade

  • 2 lbs chicken thighs (boneless, skinless)
  • 1 Tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1½ cups (355ml) buttermilk
  • 3 large (150g) eggs
  • 1 Tbsp (15ml) hot sauce
  • 3 cups (360g) all-purpose flour
  • 3 tsp kosher salt
  • 2 tsp garlic powder
  • Canola or vegetable oil, for frying

Hot Sauce

  • 8 Tbsp (1 stick; 113g) unsalted butter
  • 2 Tbsp (30ml) honey
  • 1½-2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Waffles

  • 2¼ cups (270g) all-purpose flour
  • 1 Tbsp baking powder
  • 3 Tbsp sugar
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • 2 cups (480ml) buttermilk
  • ½ cup (118ml) vegetable oil
  • 2 large (100g) eggs, separated
  • 1 tsp pure vanilla extract

To serve

  • Maple syrup
  • Pickle slices

Instructions

  1. Season the chicken. Pat the chicken thighs dry with paper towels and cut into ¼ inch thick strips. Place the chicken in a large bowl, sprinkle with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Cover with plastic wrap and refrigerate for 2 hours to allow the salt and pepper to penetrate the meat.
  2. Make the marinade and dredge the chicken. In a large bowl, whisk together 1½ cups buttermilk, 3 large eggs, and 1 tablespoon hot sauce. In a separate large bowl, combine 3 cups all-purpose flour, 3 teaspoons kosher salt, and 2 teaspoons garlic powder. Working with one piece at a time, dredge the chicken first in the flour mixture, then dip into the buttermilk mixture, and finally dredge again in the flour mixture. Shake off excess, and transfer coated chicken to a wire rack on a rimmed baking sheet. Repeat until all pieces are coated.
  3. Heat the oil for frying. In a large cast iron or heavy bottom pan, pour enough canola or vegetable oil to reach about 2 inches deep. Heat over medium-high heat until the oil reaches 350°F. The temperature will drop to around 325°F when you add the chicken, which is the ideal frying temperature.
  4. Fry the chicken. Carefully add about 8 pieces of chicken to the hot oil, depending on pan size. Fry for 6-7 minutes per batch, turning the chicken every 1 to 2 minutes to ensure even golden brown crispiness. The chicken is done when it reaches an internal temperature of 160°F. Transfer the fried chicken to a clean wire rack to drain and keep warm. Repeat with remaining chicken.
  5. Prepare the hot sauce coating. In a saucepan over medium-high heat, combine 8 tablespoons unsalted butter, 2 tablespoons honey, 1½ to 2 teaspoons cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon chili powder, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Heat until the butter is fully melted and the spices are fragrant, stirring constantly. Use a brush to coat each piece of fried chicken generously with this hot sauce.
  6. Make the waffle batter. Preheat your waffle maker and lightly coat with nonstick oil spray. In a stand mixer bowl, beat the 2 egg whites until stiff peaks form. In a large mixing bowl, whisk together 2¼ cups flour, 1 tablespoon baking powder, 3 tablespoons sugar, ½ teaspoon kosher salt, and ½ teaspoon ground cinnamon. In another bowl, whisk 2 cups buttermilk, ½ cup vegetable oil, 2 egg yolks, and 1 teaspoon vanilla extract. Combine the wet ingredients with the dry ingredients, stirring to combine. Gently fold in the beaten egg whites until just incorporated.
  7. Cook the waffles. Pour about ½ cup of batter into each mold of the waffle iron and cook according to manufacturer’s instructions until golden and cooked through. Remove waffles immediately and serve warm.
  8. Assemble and serve. Place hot fried chicken pieces on top of freshly made waffles. Drizzle with maple syrup and garnish with pickle slices for a perfect balance of sweet, spicy, and tangy flavors. Serve immediately for best texture and taste.

Notes

  • For best flavor, brine the chicken with salt and pepper for 2 hours before coating and frying.
  • Make sure the frying oil temperature stays around 325°F to ensure crispy chicken without burning.
  • Use a wire rack to drain fried chicken to keep it crispy instead of placing directly on paper towels.
  • Be gentle when folding the beaten egg whites into the waffle batter to keep waffles light and fluffy.
  • If you like extra heat, increase the cayenne in the hot sauce mixture or add some hot sauce to your maple syrup.
  • Waffles can be kept warm in a low oven (around 200°F) while frying chicken to serve everything hot together.
  • Author: Monica
  • Prep Time: 15 minutes (plus 2 hours brining time)
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Southern American

Find it online: https://monicarecipes.com/buttermilk-brined-southern-fried-chicken-and-waffles-recipe/