Chicken and Waffles (Soul Food)
intro
Crispy spiced fried chicken paired with fluffy buttermilk waffles, drizzled with sweet maple syrup: the iconic sweet-savory soul food comfort classic.
Ingredients
Steps
Brine the chicken thighs
Pat 680g boneless skinless chicken thighs dry with paper towels, then submerge them in 240ml buttermilk mixed with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp cayenne in a shallow glass dish. Cover and refrigerate for 30 minutes at 4°C (40°F) to tenderize the meat and lock in moisture.
Set up breading station
In one shallow dish, whisk 1 large egg until completely smooth. In a second shallow dish, combine 180g all-purpose flour, 30g cornstarch, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp remaining kosher salt, 3/4 tsp black pepper, and remaining 1/4 tsp cayenne, stirring until spices are evenly distributed. Remove chicken from the buttermilk brine, letting excess liquid drip off before breading.
Fry the spiced chicken
Heat 1 liter vegetable oil in a heavy-bottomed Dutch oven to 175°C (350°F) over medium heat. Working in 2 equal batches to avoid dropping oil temperature, dredge each chicken thigh first in beaten egg, then press firmly into the spiced flour to coat fully, shaking off loose excess. Fry each batch for 12-14 minutes, until chicken reaches an internal temperature of 74°C (165°F) and the crust is deep golden and crisp. Transfer cooked chicken to a wire rack set over a baking sheet, and keep warm in a 95°C (200°F) oven.
Mix waffle batter
While the second batch of chicken fries, whisk 120g all-purpose flour, 1 tsp baking powder, 1/2 tsp remaining kosher salt, and 25g granulated sugar in a large mixing bowl. In a separate medium bowl, whisk 1 large egg, 120ml remaining buttermilk, 57g melted cooled unsalted butter, and 1 tsp vanilla extract until smooth. Pour wet ingredients into dry ingredients, stirring only until just combined; small lumps in the batter are normal, and overmixing will create tough waffles.
Cook fluffy waffles
Preheat a standard countertop waffle iron to medium-high heat, and lightly coat the cooking grids with nonstick cooking spray. Pour 120ml (1/2 cup) of batter per waffle onto the center of the iron grids, close the lid, and cook for 3-4 minutes until waffles are deep golden, crisp on the edges, and fully set with no raw batter seeping from the sides. Transfer cooked waffles to the wire rack in the warm oven with the chicken to maintain crispness, repeating to make 4 total waffles.
Plate and serve
Set one warm waffle on each of 4 dinner plates, top each waffle with one crispy fried chicken thigh, and drizzle 30ml (2 tbsp) of pure maple syrup over the top of each serving. Serve immediately while the chicken crust is crackling crisp and waffles are light and fluffy, with extra maple syrup offered on the side for guests who prefer more sweetness.
Tips
2.Avoid overmixing waffle batter: stirring until completely smooth develops gluten in the flour, resulting in dense, tough waffles instead of the light, fluffy texture classic to this dish. Small lumps are ideal.
3.Keep cooked chicken and waffles on an open wire rack in a low oven rather than stacking them on a solid plate: trapped steam from hot food will quickly soften crispy crusts and waffle edges.
First time ever attempting chicken and waffles and I was so nervous I’d mess up the fried chicken! This recipe walked me through every step super clearly, no confusing jargon at all. Mine didn’t look as pretty as the promo photos but man did it taste amazing. My roommate walked in the door from work and immediately asked what smelled so good, we ended up splitting half the batch while binging our favorite reality show. 10/10 would make again!
Taste was great, but I had a really hard time getting the chicken to cook all the way through without burning the breading. I followed the cook time exactly but my bone-in thighs were still raw near the bone when I pulled them out after the recommended fry time, had to pop them in the oven for an extra 12 minutes to finish. Waffles came out perfect though, super light and buttery with that little crisp edge I love.
I used boneless skinless chicken thighs instead of bone-in because that’s what I had in the fridge, and it still turned out incredible! The waffle recipe is so easy I even used the leftover batter for breakfast the next day without the chicken, just topped with berries and whipped cream. Only reason I didn’t give 5 stars is I wish there was a note on adjusting cook time for boneless chicken, I had to guess a little and almost overcooked my first batch.
OMG I made this for my Sunday family dinner last weekend and every single plate was licked clean! The chicken had that perfect crispy crunch with just the right amount of paprika and garlic seasoning, and the waffles were fluffy but not soggy even when I poured warm syrup over top. Game changer, I’m never using another chicken and waffles recipe again! My 7 year old asked for seconds before he even finished his first helping, SO good.
Meal prepped this for the week and it held up way better than I expected! I kept the chicken and waffles separate in airtight containers, reheated the chicken in the air fryer for 5 minutes and the waffles in the toaster, and it tasted just as fresh as the night I made it. Saved me so much time on busy school mornings, the kids go crazy for the sweet and savory combo.
Really solid recipe! I used a gluten free all purpose flour blend for the waffles and the chicken breading because my daughter has a gluten sensitivity, and it still came out crispy and delicious. My only note is that total time was a little longer for me than the listed 1 hour 15 minutes, took me closer to an hour and 40 minutes total between prep and cook, but that might just be because I’m a slow chopper. The whole family loved it!
Just finished making this for my boyfriend’s birthday brunch and he said it’s better than the chicken and waffles we get at our favorite Harlem spot! I added a hot honey drizzle on top paired with a side of cheesy grits, and I’m never paying $22 for a restaurant order again. Total game changer.
Solid recipe overall! Cook time was pretty spot on for a medium difficulty dish, I only knocked a star because I felt the waffle batter needed a touch more vanilla and a pinch of cinnamon for my taste. The chicken spice blend was perfect though, not too salty, had that nice little peppery kick at the end. Brought the leftovers to work today and my coworkers were already begging for the recipe link before I finished my first bite.
Honey, I’ve been making chicken and waffles for my family for over 40 years and I have to say, this recipe tastes just like the ones my own mom used to make back in our small Georgia town kitchen. The seasoning on the chicken doesn’t overpower the meat, and the waffles have that perfect crisp edge and soft, fluffy center. I added a little extra pinch of cayenne to my waffle batter like I always do, and it was absolute chef’s kiss.
Made this for my weekly game night with friends last night and everyone was raving! I paired it with a side of collard greens and baked mac and cheese for the full soul food spread, and it felt like we were at a backyard cookout down south even though it was pouring rain outside. 10/10 will be making this on repeat all fall and winter for potlucks and friend gatherings.