Chicken and waffles
I love this perfect combination of salty and sweet flavors. Especially if you kick it up with a little bourbon maple syrup and/or some heat.
Ingredients
- Ingredients
- 8 pcs bone-in skin on chicken pieces or boneless skin on breasts or thighs
- vegetable oil for frying
- 2 cups buttermilk
- Kosher salt
- 1/2 tbsp garlic powder
- 1 tbsp hot sauce chilulua is my favorite
- 1 tsp paprika
- 1 tsp dried oregano
- Seasoned flour mixture
- 2-3 cups ap flour
- 1/3 cup cornstarch
- 1 1/2 tsp baking powder
- 2 tsp garlic powder
- 2 tsp kosher salt
- 2 tsp freshly cracked black pepper
Instructions
- Whisk the buttermilk with the kosher salt, garlic powder, hot sauce, paprika and oregano.
- Add in your chicken pieces and cover in the brine. Let the mixture sit for 1 hour and up to overnight. The longer the better.
- In a cast iron skillet, heat up the oil to 350 degrees. While the oil is heating up, make the seasoned flour mixture. Add the flour, cornstarch, baking powder, garlic powder and salt and pepper and mix together.
- Dredge the chicken in the seasoned flour mixture. Thoroughly coat the chicken and hit off any excess flour.
- Working in batches, fry the chicken in the hot oil until golden brown and crispy. Make sure the chicken is cooked through and temping out at 165 degrees.
- Make the waffles while your chicken is frying. Serve the chicken on top of the waffles and drizzle with bourbon maple syrup or sweet and spicy maple glaze. ENJOY!