Description

A classic brunch combination featuring crispy, juicy buttermilk-brined fried chicken served over fluffy homemade waffles. Sweet, salty, crunchy, and tender all in one indulgent dish.

Ingredients

For Fried Chicken:

1 qt buttermilk

2 Tbsp kosher salt

2 lbs mixed bone-in chicken thighs, breasts, and drumsticks

Vegetable oil, for frying

2 cups all-purpose flour

1 Tbsp paprika

1 tsp cayenne

Kosher salt, to taste

Freshly ground black pepper, to taste

2 large eggs

For Waffles:

2 cups all-purpose flour

2 Tbsp granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1 cup sour cream

1 cup milk

6 Tbsp butter, melted, plus more for waffle iron

3 large eggs, separated

Maple syrup, for serving

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Instructions

In a large bowl, whisk buttermilk with 2 tablespoons salt. Add chicken, cover, and refrigerate at least 2 hours or overnight.
Preheat oven to 200°F for keeping waffles warm.
To make waffles: In a bowl, whisk flour, sugar, baking powder, baking soda, and a pinch of salt. In another bowl, whisk sour cream, milk, melted butter, and egg yolks. Fold wet ingredients into the dry.
Beat egg whites to stiff peaks and gently fold into the waffle batter.
Heat waffle iron, brush with butter, and cook about 1/3 cup batter per waffle until golden, about 5 minutes. Keep warm in the oven.
Heat vegetable oil in a Dutch oven to 350°F. Set a wire rack over a sheet pan.
Remove chicken from brine, pat dry, and season with salt and pepper.
In one bowl, mix flour, paprika, cayenne, salt, and pepper. In another, beat eggs with 2 tablespoons water.
Dredge chicken in egg wash, then flour, shaking off excess. Fry in batches 6–8 minutes until golden and cooked through, maintaining 350°F.
Transfer cooked chicken to the wire rack and season lightly with salt.
Serve waffles with butter, 2–3 pieces of fried chicken, and maple syrup.

Notes

Brining the chicken ensures extra moisture and deeper flavor.

Add hot sauce to the brine or more cayenne to the flour for extra spice.

Waffles freeze well and can be reheated in a toaster or low oven.

Cool chicken on a rack, not paper towels, to keep the crust crisp.

Try hot honey instead of maple syrup for a spicy-sweet finish.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Breakfast, Brunch
Method: Fried & Waffle Iron
Cuisine: American

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 780
Sugar: 9g
Sodium: 1680mg
Fat: 42g
Saturated Fat: 15g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 40g
Cholesterol: 235mg