Description
A classic Southern Chicken and Waffles recipe featuring crispy buttermilk fried chicken, fluffy buttermilk waffles, and a rich brown butter maple sriracha sauce for the perfect sweet and spicy combo.
Ingredients
Scale
Buttermilk Fried Chicken
- 4 boneless skinless chicken thighs
- 4 chicken drumsticks
- 1 large yellow onion, cut into 4 chunks
- 3 cloves garlic, peeled
- 2 tbsp hot sauce
- 2 tsp garlic salt
- 1 tbsp cajun seasoning
- 2 cups buttermilk
- 3 large eggs
Flour Dredge
- 2 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 tbsp baking powder
- 2 tsp garlic salt
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 packed sazon
- 4–5 cups vegetable or canola oil, for frying the chicken
Brown Butter Maple Sriracha Sauce
- 1/2 cup salted butter, browned
- 1 1/4 cups maple syrup
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp chili powder
- 2 tbsp sriracha
Fluffy Buttermilk Waffles
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 cup sugar
- 1/2 tsp kosher salt
- 1/8 tsp nutmeg
- 2 large eggs
- 1 1/2 cups buttermilk
- 2 tsp vanilla extract
- 1/2 cup salted butter, melted
Instructions
- Marinate the Chicken: In a food processor, blend the onion, garlic, hot sauce, garlic salt, and cajun seasoning into a smooth puree. Place chicken pieces in a large bowl, coat with the puree, then pour in buttermilk ensuring the chicken is fully submerged. Cover and refrigerate for at least 30 minutes, ideally 2 hours up to overnight.
- Prepare Flour Dredge: In a large bowl, whisk together flour, cornstarch, baking powder, garlic salt, smoked paprika, onion powder, oregano, thyme, and sazon. Add eggs to the chicken marinade bowl and mix well.
- Coat the Chicken: Remove chicken pieces one at a time from the marinade letting excess drip off. Dip the chicken into the flour mixture, then back into the marinade, and again into the flour mixture to form a thick coating. Place coated chicken on a wire rack and let rest while oil heats.
- Fry the Chicken: Heat 4-5 inches of oil in a deep skillet or pot to 350-375 degrees Fahrenheit. Fry 2-3 pieces at a time for 8-10 minutes until golden brown and internal temperature reaches 165 degrees F. Drain on wire rack or paper towels. Keep warm in a 200 degrees F oven if needed.
- Make the Waffles: Preheat waffle iron and lightly spray with cooking spray if necessary. In a large bowl whisk together dry ingredients: flour, sugar, baking powder, baking soda, nutmeg, and kosher salt. Add eggs, buttermilk, and vanilla; whisk until just combined. Stir in melted butter. Pour batter into waffle iron about 3/4 full and cook until golden and crisp, about 5-6 minutes.
- Prepare Maple Sriracha Sauce: Brown the butter in a skillet over medium heat. Add maple syrup, brown sugar, and kosher salt. Bring to a boil and boil for 4-5 minutes until thickened. Remove from heat, cool 5-10 minutes, then whisk in vanilla, cinnamon, chili powder, sriracha, and kosher salt.
- Assemble and Serve: Place waffles on plates, top with fried chicken, and drizzle generously with the maple sriracha sauce. Serve immediately for best texture and flavor.
Notes
- Maintain oil temperature at 350 degrees F for even frying and crispy, non-greasy chicken.
- Do not overcrowd the frying pan to prevent oil temperature drop and greasy chicken; fry in batches.
- Marinate chicken at least 30 minutes, ideally overnight, for maximum flavor and tenderness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165 degrees F.
- Let coated chicken rest before frying to help the dredge set and create a crispy crust.
- Do not overmix waffle batter; it’s okay if the batter remains a bit lumpy to keep waffles fluffy.
