Description

A classic Southern dish featuring crispy fried chicken paired with fluffy buttermilk waffles, topped with a warm cinnamon maple syrup for a perfect balance of savory and sweet flavors. This recipe guides you through marinating the chicken, preparing the waffle batter, and making a delicious spiced syrup to create a comforting and indulgent 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 (bone-in, skin-on recommended)
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

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Instructions

Prepare the brine: In a large bowl, combine 1 tablespoon salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Stir in the buttermilk, egg, and hot sauce until well mixed.
Marinate the chicken: Place the chicken thighs in the buttermilk brine, ensuring they are fully submerged. Cover and refrigerate for a minimum of 1 hour to tenderize and flavor the chicken.
Mix the flour coating: In a large brown paper bag or freezer-safe plastic bag, combine 2 cups flour, 1 tablespoon cornstarch, 1 tablespoon plus 1 teaspoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Shake to mix evenly.
Coat the chicken: Remove chicken pieces from the brine, discarding excess liquid. Add 3-4 pieces to the bag with the flour mixture, seal, and shake vigorously to coat evenly on all sides. Repeat until all chicken is coated.
Heat the oil: Pour vegetable oil into a large skillet 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: Carefully add 3-4 pieces of coated chicken to the hot oil without overcrowding. Fry for 6-7 minutes per side for boneless pieces or 10 minutes per side for bone-in, until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove and drain on a wire rack.
Prepare waffle batter: In a large bowl, whisk together sugar, eggs, vanilla extract, buttermilk, and melted butter until combined. Gradually add flour, baking powder, and salt, mixing until just combined to avoid overmixing.
Cook waffles: Preheat and spray the waffle iron with nonstick spray. Pour about ¾ cup batter onto the iron and cook until golden and cooked through. Repeat until all batter is used.
Make cinnamon maple syrup: In a small saucepan, combine maple syrup, butter, vanilla extract, and ground cinnamon. Heat over medium-low heat, stirring occasionally until butter is melted and the syrup is warm.
Assemble and serve: Place fried chicken pieces atop warm waffles and drizzle generously with the cinnamon maple syrup. Serve immediately for best taste and texture.

Notes

Remove chicken from the refrigerator at least 30 minutes before frying to let it come to room temperature for even cooking.
Maintain oil temperature at 350°F; too hot will burn crust and too cool will result in greasy chicken.
Do not overmix waffle batter; a few lumps are okay to ensure fluffy texture.
Cook waffles just after frying chicken while chicken rests for 4-5 minutes; this optimizes meal timing.
Try adding chocolate chips or shredded cheddar cheese to waffle batter for creative variations.
Serve warm with plenty of maple syrup for the best combination of flavors.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 10 g
Sodium: 950 mg
Fat: 35 g
Saturated Fat: 10 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 130 mg