Name: Classic Chicken & Waffles Recipe
Ingredients: 2 lbs Bone-in, Skin-on Chicken Pieces (Thighs, Drumsticks, and Breasts): Using a mix of bone-in, skin-on pieces ensures a variety of textures and flavors. Thighs and drumsticks are richer and juicier due to their higher fat content, while breasts offer a leaner, more substantial bite. The bone and skin contribute significantly to flavor and moisture retention during frying, resulting in incredibly tender and flavorful chicken. You can adjust the proportions based on your preference, but a mix is highly recommended for the best overall experience.; 2 cups Buttermilk: Buttermilk is the secret ingredient to incredibly tender and juicy fried chicken. Its acidity tenderizes the chicken fibers, resulting in a melt-in-your-mouth texture. Additionally, buttermilk helps the breading adhere beautifully to the chicken, creating a crispy and flavorful crust. If you don’t have buttermilk, you can make a quick substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk. Let it sit for 5 minutes to curdle slightly.; 1 cup All-Purpose Flour: All-purpose flour forms the base of our breading. It provides structure and crispness to the coating. For a slightly lighter and crispier texture, you can substitute a portion of the all-purpose flour with cake flour or even cornstarch.; 1 cup Cornstarch: Cornstarch is crucial for achieving that extra crispy coating. It helps to absorb moisture and creates a delicate, almost shatteringly crisp texture. Using a combination of flour and cornstarch is a classic technique for perfectly crispy fried chicken.; 2 tablespoons Paprika: Paprika not only adds a beautiful reddish-brown color to the chicken but also contributes a subtle smoky and slightly sweet flavor. You can use sweet paprika for a milder flavor or smoked paprika for a more pronounced smoky note.; 2 tablespoons Garlic Powder: Garlic powder provides a savory depth of flavor that complements the chicken perfectly. It infuses the breading with a pleasant garlicky aroma and taste.; 2 tablespoons Onion Powder: Similar to garlic powder, onion powder adds another layer of savory complexity to the seasoning blend. It enhances the overall flavor profile and balances the other spices.; 1 tablespoon Dried Thyme: Dried thyme offers a subtle earthy and slightly minty flavor that works wonderfully with chicken. It adds a touch of herbaceousness that elevates the overall taste.; 1 tablespoon Dried Oregano: Dried oregano brings a slightly pungent and peppery flavor that complements the other spices and herbs. It adds a Mediterranean touch to the seasoning blend.; 1 tablespoon Salt: Salt is essential for seasoning both the chicken and the breading. It enhances the natural flavors of the chicken and balances the other spices. Use kosher salt or sea salt for the best flavor.; 2 teaspoons Black Pepper: Black pepper adds a touch of spice and warmth to the breading. Freshly ground black pepper is always preferred for its more vibrant flavor.; Vegetable Oil or Canola Oil, for frying: Choose a neutral-flavored oil with a high smoke point for frying, such as vegetable oil or canola oil. These oils can withstand high temperatures without breaking down or imparting unwanted flavors to the chicken. You’ll need enough oil to reach a depth of about 2-3 inches in your frying pan or pot.; 2 cups All-Purpose Flour: All-purpose flour is the foundation for our waffles, providing structure and a slightly chewy texture.; 2 tablespoons Sugar: Sugar adds a touch of sweetness to the waffles, balancing the savory chicken and creating a delightful contrast. It also helps with browning and adds a slight crispness to the edges.; 4 teaspoons Baking Powder: Baking powder is the leavening agent that makes waffles light and fluffy. It creates air bubbles in the batter, resulting in a tender and airy texture. Make sure your baking powder is fresh for optimal results.; 1 teaspoon Salt: Salt enhances the flavors of the other ingredients and balances the sweetness.; 2 Large Eggs: Eggs provide richness, structure, and moisture to the waffles. They bind the ingredients together and contribute to a tender crumb.; 1 ¾ cups Milk: Milk adds moisture to the batter and helps to create a smooth and pourable consistency. You can use whole milk for richer waffles, or 2% milk for a slightly lighter version. Buttermilk can also be used for a tangier flavor and even more tender waffles.; ½ cup Vegetable Oil or Melted Unsalted Butter: Vegetable oil or melted unsalted butter adds richness and moisture to the waffles. Butter will impart a richer flavor, while oil will result in slightly crispier waffles. You can use either or even a combination of both.; 1 teaspoon Vanilla Extract (Optional): Vanilla extract adds a subtle hint of sweetness and aroma to the waffles, enhancing their overall flavor. While optional, it’s a lovely addition.

Ingredients

Scale

For the Crispy Fried Chicken:

2 lbs Bone-in, Skin-on Chicken Pieces (Thighs, Drumsticks, and Breasts): Using a mix of bone-in, skin-on pieces ensures a variety of textures and flavors. Thighs and drumsticks are richer and juicier due to their higher fat content, while breasts offer a leaner, more substantial bite. The bone and skin contribute significantly to flavor and moisture retention during frying, resulting in incredibly tender and flavorful chicken. You can adjust the proportions based on your preference, but a mix is highly recommended for the best overall experience.

2 cups Buttermilk: Buttermilk is the secret ingredient to incredibly tender and juicy fried chicken. Its acidity tenderizes the chicken fibers, resulting in a melt-in-your-mouth texture. Additionally, buttermilk helps the breading adhere beautifully to the chicken, creating a crispy and flavorful crust. If you don’t have buttermilk, you can make a quick substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk. Let it sit for 5 minutes to curdle slightly.

1 cup All-Purpose Flour: All-purpose flour forms the base of our breading. It provides structure and crispness to the coating. For a slightly lighter and crispier texture, you can substitute a portion of the all-purpose flour with cake flour or even cornstarch.

1 cup Cornstarch: Cornstarch is crucial for achieving that extra crispy coating. It helps to absorb moisture and creates a delicate, almost shatteringly crisp texture. Using a combination of flour and cornstarch is a classic technique for perfectly crispy fried chicken.

2 tablespoons Paprika: Paprika not only adds a beautiful reddish-brown color to the chicken but also contributes a subtle smoky and slightly sweet flavor. You can use sweet paprika for a milder flavor or smoked paprika for a more pronounced smoky note.

2 tablespoons Garlic Powder: Garlic powder provides a savory depth of flavor that complements the chicken perfectly. It infuses the breading with a pleasant garlicky aroma and taste.

2 tablespoons Onion Powder: Similar to garlic powder, onion powder adds another layer of savory complexity to the seasoning blend. It enhances the overall flavor profile and balances the other spices.

1 tablespoon Dried Thyme: Dried thyme offers a subtle earthy and slightly minty flavor that works wonderfully with chicken. It adds a touch of herbaceousness that elevates the overall taste.

1 tablespoon Dried Oregano: Dried oregano brings a slightly pungent and peppery flavor that complements the other spices and herbs. It adds a Mediterranean touch to the seasoning blend.

1 tablespoon Salt: Salt is essential for seasoning both the chicken and the breading. It enhances the natural flavors of the chicken and balances the other spices. Use kosher salt or sea salt for the best flavor.

2 teaspoons Black Pepper: Black pepper adds a touch of spice and warmth to the breading. Freshly ground black pepper is always preferred for its more vibrant flavor.

Vegetable Oil or Canola Oil, for frying: Choose a neutral-flavored oil with a high smoke point for frying, such as vegetable oil or canola oil. These oils can withstand high temperatures without breaking down or imparting unwanted flavors to the chicken. You’ll need enough oil to reach a depth of about 2-3 inches in your frying pan or pot.

For the Fluffy Waffles:

2 cups All-Purpose Flour: All-purpose flour is the foundation for our waffles, providing structure and a slightly chewy texture.

2 tablespoons Sugar: Sugar adds a touch of sweetness to the waffles, balancing the savory chicken and creating a delightful contrast. It also helps with browning and adds a slight crispness to the edges.

4 teaspoons Baking Powder: Baking powder is the leavening agent that makes waffles light and fluffy. It creates air bubbles in the batter, resulting in a tender and airy texture. Make sure your baking powder is fresh for optimal results.

1 teaspoon Salt: Salt enhances the flavors of the other ingredients and balances the sweetness.

2 Large Eggs: Eggs provide richness, structure, and moisture to the waffles. They bind the ingredients together and contribute to a tender crumb.

1 ¾ cups Milk: Milk adds moisture to the batter and helps to create a smooth and pourable consistency. You can use whole milk for richer waffles, or 2% milk for a slightly lighter version. Buttermilk can also be used for a tangier flavor and even more tender waffles.

½ cup Vegetable Oil or Melted Unsalted Butter: Vegetable oil or melted unsalted butter adds richness and moisture to the waffles. Butter will impart a richer flavor, while oil will result in slightly crispier waffles. You can use either or even a combination of both.

1 teaspoon Vanilla Extract (Optional): Vanilla extract adds a subtle hint of sweetness and aroma to the waffles, enhancing their overall flavor. While optional, it’s a lovely addition.

Cook Mode Prevent your screen from going dark

Instructions

Part 1: Preparing the Crispy Fried Chicken

Brine the Chicken (Optional but Recommended): For extra juicy and flavorful chicken, consider brining it. In a large bowl, dissolve ¼ cup of salt in 4 cups of cold water. Submerge the chicken pieces in the brine, ensuring they are fully covered. Refrigerate for at least 2 hours, or ideally, overnight. Brining helps the chicken retain moisture during frying, resulting in incredibly tender meat. If you brine, make sure to rinse the chicken thoroughly under cold water and pat it completely dry with paper towels before proceeding to the next steps. Skipping the brine is perfectly fine if you are short on time, but it does make a noticeable difference in the final result.

Prepare the Buttermilk Marinade: In a large bowl, pour in the buttermilk. This is where the magic begins to happen! The buttermilk tenderizes the chicken and helps the breading adhere perfectly.

Marinate the Chicken: Submerge the chicken pieces in the buttermilk, ensuring they are fully coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably 4-8 hours. The longer the chicken marinates, the more tender and flavorful it will become. Overnight marination is ideal for maximum flavor and tenderness.

Prepare the Breading Mixture: In a separate large, shallow dish (like a baking dish or pie plate), whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Mix everything thoroughly to ensure the spices are evenly distributed throughout the flour mixture. This flavorful breading is what will give our chicken its signature crispy crust.

Set up the Frying Station: Place the bowl of breading mixture next to the bowl of marinated chicken. Line a baking sheet with paper towels or a wire rack to drain the fried chicken. This setup will make the breading process efficient and organized.

Bread the Chicken: Remove one piece of chicken from the buttermilk marinade at a time, letting any excess buttermilk drip back into the bowl. Dredge the chicken thoroughly in the breading mixture, pressing it gently to ensure the breading adheres well to all sides. Make sure every nook and cranny is coated for maximum crispiness. Place the breaded chicken pieces on a clean plate or baking sheet.

Heat the Oil: In a large, heavy-bottomed pot or deep skillet, pour in enough vegetable oil or canola oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the oil temperature accurately. Maintaining the correct oil temperature is crucial for achieving crispy chicken that is cooked through without burning. If you don’t have a thermometer, you can test the oil by dropping a small pinch of breading into it; it should sizzle gently and turn golden brown in about 30-45 seconds.

Fry the Chicken: Carefully place a few pieces of breaded chicken into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken in batches, maintaining the oil temperature between 325-350°F (160-175°C). Fry for about 6-8 minutes per side for smaller pieces like drumsticks and thighs, and 8-10 minutes per side for larger pieces like breasts, or until the chicken is golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part, avoiding the bone.

Drain the Chicken: Once the chicken is cooked through and golden brown, carefully remove it from the oil using tongs or a slotted spoon. Place the fried chicken pieces on the prepared baking sheet lined with paper towels or a wire rack to drain excess oil. This step is important to keep the chicken crispy and prevent it from becoming greasy.

Keep Warm (Optional): If you are not serving the chicken immediately, you can keep it warm in a preheated oven at 200°F (93°C) while you prepare the waffles. Place the chicken on a wire rack set inside a baking sheet to allow air to circulate and keep it crispy.

Part 2: Making the Fluffy Waffles

Preheat the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Different waffle irons heat up differently, so it’s important to follow the specific guidelines for your appliance.

Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Whisking ensures that the dry ingredients are evenly combined and that there are no lumps of baking powder.

Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil or melted butter (and vanilla extract, if using). Whisk until the wet ingredients are well combined and slightly frothy.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough waffles. A few lumps in the batter are okay.

Cook the Waffles: Lightly grease the preheated waffle iron with cooking spray or a little oil, if necessary (some non-stick waffle irons don’t require greasing). Pour the appropriate amount of batter onto the hot waffle iron according to your waffle iron’s instructions. Close the lid and cook until the waffles are golden brown and cooked through, usually about 3-5 minutes per batch, depending on your waffle iron. Follow your waffle iron’s indicator lights or timer if it has one.

Keep Waffles Warm (Optional): As you cook the waffles, you can keep them warm in a preheated oven at 200°F (93°C). Place the cooked waffles on a wire rack in a single layer to prevent them from steaming and becoming soggy.

Part 3: Assemble and Serve

Plate the Chicken & Waffles: Place a warm waffle on a plate. Top with a piece or two of crispy fried chicken.

Add Toppings: Drizzle generously with maple syrup. Consider adding other toppings like hot sauce, honey, powdered sugar, fresh fruit (berries, peaches), or a pat of butter.

Serve Immediately: Serve the Classic Chicken & Waffles immediately while the chicken is hot and crispy and the waffles are warm and fluffy. Enjoy the perfect combination of savory and sweet!

Nutrition

Serving Size: One Normal Portion
Calories: 600-800
Fat: 30-45g
Carbohydrates: 50-70g
Protein: 30-40g