Southern Style Chicken and Waffles
These Southern style chicken and waffles are the perfect pair! Buttermilk fried chicken tenders are extra crunchy and seasoned just right, and our buttermilk waffles are simple and delicious and feature perfectly crispy golden edges.
Servings: 6 servings
Calories: 754kcal
Equipment
- Waffle Maker: We recommend using a thin, non-Belgian waffle maker. Belgian waffles can be thick and heavy and in our opinion, do not pair well with southern fried chicken. A thin waffle maker like this Cuisinart will yield the perfect waffles.
Ingredients
- 1 pound chicken tenderloins
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons Diamond Crystal kosher salt
- 1 ½ teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon chili powder
- 1 packet Sazón seasoning
- Canola oil for frying
Buttermilk Waffles
- 2 cups all-purpose flour
- 3 tablespoon white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt
- 2 cups buttermilk
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup unsalted butter 1 stick, plus more for topping
Spicy Maple Syrup
- ½ cup maple syrup warmed
- 2 teaspoons hot sauce Crystal or Louisiana brand is preferred
Instructions
- Marinate Chicken: Combine buttermilk and hot sauce in a large bowl or ziplock bag. Place chicken in the bowl and stir until chicken is completely coated. If using a ziplock bag, seal bag, then set it in a large bowl to prevent possible spills. Cover bowl and let chicken marinate in the refrigerator for at least 3 hours and up to overnight.
- Make Fried Chicken Seasoned Flour: Put flour, cornstarch, salt, granulated garlic, granulated onion, chili powder, and sazón in a large brown paper bag and toss to combine. Alternatively, use a medium-sized bowl and whisk ingredients to combine. Set aside.
- Heat Oil for Frying: Fill a Dutch oven with about 2 inches of oil and heat over medium heat to 340°F on a deep-frying thermometer. Alternatively, you can use an electric deep fryer. Meanwhile, preheat the oven to the lowest temperature and set a wire rack on a sheet pan.
- Dredge Chicken: Remove chicken from the bowl of buttermilk brine and let excess buttermilk drip off. Dip chicken tenders one at a time into the flour mixture, making sure that the chicken is coated well. Shake off the excess and set tenders on the wire rack. Repeat with the rest of the chicken. Rest battered chicken on the rack until it starts to turn pasty, 3-5 minutes.
- Fry Chicken: Carefully add 2 or 3 tenders to the hot oil, 1 piece at a time, using tongs. Fry in batches to prevent overcrowding and temperature drop. Fry chicken, turning every few minutes, until it’s golden brown and an instant-read thermometer reaches at least 165°F in the thickest part, about 8-10 minutes. If using dark meat, cooking will take about 12-14 minutes. When the chicken is done, transfer to a paper towel-covered plate or a clean wire rack set over a sheet pan to drain. Keep warm in the oven until all the batches are cooked and you're ready to serve.
- Make Buttermilk Waffles: Combine flour, sugar, baking powder, baking soda, and kosher salt in a bowl. In a separate large bowl, mix together buttermilk, vanilla extract, eggs, and butter. Stir flour mixture into buttermilk mixture to combine. Preheat a lightly oiled waffle iron according to the manufacturer's instructions. Pour waffle batter onto the waffle iron, and cook until golden and crisp, about 5 minutes.
- Prepare Spicy Maple Syrup: Combine maple syrup and hot sauce in a small ramekin and stirring to combine.
- Serve chicken and waffles with Spicy Maple Syrup, butter, hot sauce, and fresh fruit.
Nutrition
Calories: 754kcal | Carbohydrates: 89g | Protein: 29g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1633mg | Potassium: 621mg | Fiber: 2g | Sugar: 28g | Vitamin A: 880IU | Vitamin C: 4mg | Calcium: 278mg | Iron: 4mg
