Yield: 4 Servings
Chicken and Waffles
This juicy, fried chicken and waffles recipe with tangy buttermilk is the perfect comfort food for brunch or dinner. With a stack of homemade cornbread waffles, crispy pan-fried chicken and a drizzle of hot honey, this southern classic will be sure to satisfy!
Ingredients
- 1 pound boneless, skinless chicken breasts, , thinned (sliced in half lengthwise)
- 1 cup all-purpose flour, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- ½ cup buttermilk
- 3-4 tablespoons oil
- 1 batch cornbread waffles
- Hot honey, or maple syrup, for garnish
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Instructions
- Make an assembly line with the chicken. Pat the chicken breasts dry with a paper towel. Place flour in a shallow bowl and whisk in the garlic powder, onion powder, salt and pepper. In a second shallow bowl, whisk to combine the eggs and buttermilk.
- Dredge all of the breasts through the plain flour first. Then dip the floured breasts into the egg mixture and immediately dredge the same breast back into the seasoned flour and set aside. Repeat until all chicken breasts are coated.
- Add oil to a large frying pan over medium to medium-high heat. When the oil is hot (drop a tiny pinch of flour into the oil, if it sizzles it is hot) add the chicken breast leaving a little room between each piece. Cook for 3 to 4 minutes per side, until perfectly golden brown and cooked through.
- Serve fried chicken on top of warm cornbread waffles with a hearty drizzle of hot honey on top!
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Notes
Store Leftovers: Store waffles and chicken separately in an airtight container for up to 4 days.
Reheat: For best results, air fry the chicken at 350°F for 2 to 3 minutes, until hot and crispy again. Reheat the waffles in the toaster or in the microwave in 20-second increments.
Use Store-Bought: We love the savoriness the cornbread waffles add to this fried chicken and waffles. But if you are short on time, you can use your favorite store-bought frozen waffles, like Belgian waffles or buttermilk waffles, instead.
Thin Chicken Breasts: Save time by purchasing “thin chicken breasts” that have already been sliced. If you don’t see any out, you can ask the butcher to slice them for you.
Flatten and Tenderize: This helps to make sure your fried chicken is extra juicy and that it cooks quickly and evenly. Place the chicken between two sheets of plastic wrap. Pound it with a meat mallet or rolling pin until it is evenly 1/2″ thick.
Toppings: If you aren’t a fan of hot honey, use maple syrup instead. You can also make your maple syrup spicy by whisking in a little hot sauce! For a sweet option, try some honey butter, or our garlic herb butter for a savory flavor.
Marinate the Chicken: If you have the time, marinate the chicken overnight in buttermilk or pickle juice. This ensures your chicken will be flavorful and tender, every time!
Nutrition
Serving: 1 serving, Calories: 400kcal, Carbohydrates: 27g, Protein: 32g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 169mg, Sodium: 790mg, Potassium: 550mg, Fiber: 1g, Sugar: 2g, Vitamin A: 245IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 3mg