Description
Enjoy a delicious blend of crispy fried chicken and fluffy waffles, ideal for brunch or a cozy dinner. This dish features marinated chicken breasts coated in seasoned flour, served on warm homemade waffles, and drizzled with maple syrup for a perfect sweet and savory experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Vegetable oil for frying
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- Maple syrup
- Butter (optional)
- Fresh fruit (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken breasts, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor and tenderness.
- Prepare the Coating: In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This will be your seasoned flour for coating the chicken.
- Heat the Oil: In a large, deep skillet or Dutch oven, pour in enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the flour mixture into it; if it sizzles, its ready.
- Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour, pressing down to ensure an even coating. Shake off any excess flour and set the coated chicken aside on a plate.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil, being cautious not to overcrowd the pan. Fry for about 6-8 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). You may need to do this in batches. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Preheat the Waffle Iron: While the chicken is frying, preheat your waffle iron according to the manufacturers instructions.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine the Wet Ingredients: In another bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Cook the Waffles: Lightly grease the waffle iron with cooking spray or a little melted butter. Pour the recommended amount of batter onto the preheated waffle iron (usually about 1/2 to 3/4 cup, depending on your waffle iron). Close the lid and cook according to the manufacturers instructions, usually about 4-5 minutes, or until the waffles are golden brown and crisp.
- Keep Warm: If youre making multiple waffles, you can keep them warm in a low oven (around 200°F or 93°C) while you finish cooking the rest.
- Plate the Waffles: Once the waffles are cooked, place one or two on a plate, depending on your appetite. Top with crispy fried chicken, drizzle with maple syrup, and add butter or fresh fruit if desired.
Notes
- For extra flavor, consider adding herbs or spices to the flour mixture.
- Adjust the level of cayenne pepper based on your spice preference.
- Leftover chicken can be stored in the refrigerator and reheated for a quick meal.
- Prep Time: 60 minutes
- Cook Time: 14 minutes