Ingredients
For the Hot Chicken:
4 large Chicken breast pieces (bone-in, skin-on preferred)
2 cups Buttermilk
2 tbsp Hot sauce
2 cups All-purpose flour (divided)
1/4 cup Spice Blend: Paprika, cayenne, garlic powder, onion powder, brown sugar, salt, pepper
Vegetable or peanut oil (for frying)
For the Waffles:
2 cups All-purpose flour
1 tbsp Baking powder
1 tbsp Sugar
1.5 cups Buttermilk
2 Large eggs, separated
Instructions
1. Brine: Submerge chicken in a mixture of buttermilk and hot sauce. Refrigerate 4+ hours or overnight.
2. Dredge: Mix spice blend into 1 cup flour; keep 1 cup plain flour separate. Coat chicken in plain flour, then buttermilk brine, then spiced flour mixture.
3. Fry: Heat 1/2-inch of oil to 325°F. Fry chicken until deep golden brown and internal temp reaches 165°F. Sprinkle with reserved spice blend while hot.
4. Waffles: Whisk flour, baking powder, and sugar. Mix in buttermilk and egg yolks. Fold in stiffly beaten egg whites. Cook in a greased waffle iron until crisp.
5. Assemble: Top warm waffles with hot chicken, pickle slices, and a drizzle of maple syrup or ranch.
Notes
Pro-Tips:
• Bring chicken to room temperature before frying for even cooking.
• Use a heavy cast-iron skillet to maintain a consistent high oil temperature.
• Rest the fried chicken on a wire rack to keep the crust shatteringly crisp.
• Serve immediately to ensure the contrast between the hot, crunchy chicken and waffles is at its peak.
Variations:
• Use bone-in thighs for extra juiciness.
• Add 1/2 cup cornmeal to the waffle batter for a heartier, crunchier texture.
• Make it saucier by tossing the fried chicken in a mixture of hot oil and the reserved spice blend.
- Prep Time: 30
- Cook Time: 20
- Category: Dinner
- Method: Deep Fried & Waffle Iron
- Cuisine: Southern US