When ordering chicken and waffles in a restaurant, it is important to note how the chicken is labeled on the menu.
When I ordered chicken and waffles for the first time, I totally expected a crisp waffle paired with a few pieces of fried chicken, butter and syrup. This did not happen. Eagerly anticipating fried chicken and waffles, I was a bit disappointed to see the Pennsylvania Dutch version placed in front of me.
So, I never even realized there was another variation of this recipe. The Pennsylvania Dutch version is a waffle that is topped with pulled chicken and tossed in a country gravy. Not bad, but definitely not what I was looking for. When I think, chicken and waffles, I’m thinking of Southern fried, super crispy chicken, served on top of a piping hot buttermilk waffle. I also want an ample supply of butter and honey served with it.
Luckily, there is not shortage of restaurants serving this brunch staple and I soon had the Southern version… Over and over and over again. A personal favorite spot is, Founding Farmers, in Washington DC. Not only do you get chicken and waffles, there is usually mac and cheese, fresh veggies and the crowning glory – a homemade, incredibly delicious doughnut. It’s pretty awesome.
At home, I don’t always have time to make bone-in fried chicken… So here is a fast version of chicken and waffles that is perfect for a quick brunch. I hope you like it!
Easy Fried Chicken and Waffles
1-1 1/2 lbs chicken tenders
1 cup all-purpose flour
1 tablespoon Kosher salt
1/2 tablespoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme or 3 sprigs fresh thyme
vegetable or peanut oil for frying
2 1/4 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons vegetable oil
Makes 4 waffles
Add flour, salt, pepper, paprika, onion powder, garlic powder and thyme in a bowl. Whisk until combined. Place chicken in the flour mixture. Using your hands, make sure the chicken is thoroughly coated with the flour mixture. Set aside to rest for 15-20 before frying.
Using a thermometer, heat the oil to 375 F. While the oil is heating, being prepping your waffles.
Preheat the oven to 300 F. When you are making the waffles, you can store the finished ones in the oven to keep them warm.
To make the waffles, combine flour, sugar, baking powder and salt in a large bowl. Set aside.
In a separate bowl, add the milk, eggs and vegetable oil and whisk until thoroughly combined. Add to the flour mixture and stir until you can’t see any dry ingredients. Do not over-mix. Let the waffle batter rest for 10-15 minutes before cooking.
While the waffle mix is resting, fry your chicken. Cook for 6-9 minutes, or until golden brown and no pink remains. Set aside on a cooling rack when finished frying.
While the chicken is cooking, Preheat your waffle iron. When ready, pour 1 cup of batter (more or less depending on your iron…) into the center of the waffle iron and close. Cooking time will vary… When the waffle stops steaming, it’s usually done.
Place fried chicken on top of the waffle. Serve with butter, syrup, honey and/or hot sauce.