Description
A classic Southern dish featuring crispy fried chicken thighs paired with fluffy buttermilk waffles, finished with a warm cinnamon maple syrup. Perfect for a comforting brunch or dinner, this recipe combines a flavorful marinated chicken, a lightly spiced flour coating, and soft waffles for an irresistible meal.
Ingredients
Scale
Chicken Brine
- 2 cups buttermilk
- 1 egg
- 1 tablespoon hot sauce, or pickle juice
- 1 tablespoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
Chicken
- 6 chicken thighs
- vegetable oil for frying (about 2 inches deep)
Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon plus 1 teaspoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
Buttermilk Waffles
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon Kosher salt
- 1 tablespoon sugar
- 2 cups buttermilk
- 2 eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Maple Syrup
- 1 cup real maple syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Prepare the brine: In a large bowl, combine the Kosher salt, garlic powder, onion powder, paprika, and black pepper. Stir in the buttermilk, egg, and hot sauce until well mixed.
- Marinate the chicken: Add the chicken thighs to the brine, ensuring they are fully submerged. Refrigerate and marinate for a minimum of 1 hour to enhance flavor and moisture.
- Prepare the flour coating: In a large brown paper or freezer bag, mix together the all-purpose flour, cornstarch, salt, garlic powder, onion powder, paprika, and black pepper thoroughly.
- Coat the chicken: Remove the chicken from the brine, shaking off excess. Add 3-4 pieces of chicken at a time to the flour mixture bag. Seal and shake well to coat each piece evenly on both sides.
- Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2 inches. Heat over medium heat until the oil reaches 350 degrees Fahrenheit, using a thermometer for accuracy.
- Fry the chicken: Add 3-4 coated chicken thighs to the hot oil without overcrowding. Fry for 6-7 minutes on each side for boneless or 10 minutes on each side for bone-in chicken, or until the internal temperature reaches 165 degrees Fahrenheit. Remove and drain on paper towels. Repeat with remaining chicken.
- Mix waffle batter: In a large bowl, whisk together the sugar, eggs, vanilla extract, buttermilk, and melted butter until combined. Add the flour, baking powder, and salt and mix just until combined; avoid overmixing to keep waffles light.
- Cook waffles: Preheat and spray the waffle iron with nonstick spray. Pour approximately ¾ cup of batter onto the iron and cook until golden and fully cooked through. Repeat until all batter is used.
- Make cinnamon maple syrup: In a small saucepan, combine the maple syrup, butter, vanilla extract, and ground cinnamon. Warm over medium-low heat, stirring occasionally, until butter is melted and the syrup is heated through.
- Serve: Place fried chicken pieces atop warm waffles and generously drizzle with cinnamon maple syrup. Serve immediately and enjoy this comforting Southern classic.
Notes
- Remove chicken from the refrigerator at least 30 minutes before frying to ensure even cooking and prevent cold spots.
- Use a thermometer to maintain the oil temperature at 350°F; frying at too high heat will burn the crust while leaving the chicken undercooked.
- Do not overmix waffle batter to keep waffles light and fluffy; some lumps are fine.
- Spray the waffle iron with nonstick spray before cooking to prevent sticking.
- Cook waffles after frying the chicken so the chicken has time to rest for 4-5 minutes, coinciding with waffle cooking time.
- For creative variations, add chocolate chips or shredded cheddar cheese to the waffle batter.
- Serve warm with plenty of maple syrup for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 20 g
- Sodium: 950 mg
- Fat: 50 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg
