Description
Enjoy a delightful twist on a classic Southern favorite with this Honey Fried Chicken and Waffles recipe. Crispy, tender boneless chicken pieces are marinated in buttermilk, coated with a flavorful spicy cornmeal batter, and fried to golden perfection. Served alongside light and fluffy buttermilk waffles and drizzled with warm honey, this dish balances savory, sweet, and spicy flavors for an irresistible breakfast or brunch treat.
Ingredients
Scale
Waffles
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 2/3 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Fried Chicken
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch chunks
- 2 cups buttermilk
- 6 cups vegetable oil, for frying
Honey Glaze
- 1/4 cup honey, warmed
Instructions
- Prepare the Waffle Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and kosher salt. In another bowl, combine buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep the waffles tender.
- Make the Fried Chicken Batter and Marinade: In a shallow dish, whisk flour, cornmeal, baking powder, cayenne pepper, salt, and black pepper. In a separate bowl, place the chicken chunks and cover them with 2 cups of buttermilk. Let the chicken marinate for at least 15 minutes while preparing other components.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature for even frying.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour-cornmeal mixture, pressing gently to adhere the coating.
- Fry the Chicken: Carefully place coated chicken pieces in hot oil without overcrowding the pan. Fry for about 5 to 7 minutes on each side, turning occasionally, until golden brown and cooked through (internal temperature 165°F). Transfer to a wire rack over paper towels to drain excess oil.
- Cook the Waffles: Preheat a waffle iron and grease it lightly. Pour batter onto the hot waffle iron and cook according to the manufacturer’s instructions until waffles are golden brown and crisp on the edges.
- Warm the Honey: Gently warm the honey in a small saucepan or microwave until it’s runny and warm but not boiling.
- Serve: Plate the waffles and top with the crispy fried chicken. Drizzle the warm honey generously over the chicken and waffles for a sweet finish.
Notes
- For extra crispy chicken, double dredge by dipping the coated chicken back into the buttermilk and then into the flour mixture one more time before frying.
- Adjust cayenne pepper to your heat preference or omit for milder flavor.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 2/3 cups milk and letting it sit for 5 minutes.
- Use a thermometer to monitor oil temperature for perfectly fried chicken without greasiness.
- Waffles can be kept warm in a low oven (200°F) while frying the chicken to serve everything hot.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
