Classic Buttermilk Chicken ‘n’ Waffles

in Breakfast, Dinner

Chicken 'n' Waffles

I swear that in a few days I’m going to make something healthy for you but today? Chicken ‘n’ waffles, my fwiendz.

A few weeks ago, one of you lovely people told me that I make “happy food” and that seriously about made my day. I’m pretty positive that chicken ‘n’ waffles easily falls into that category.

I feel like happy food can be super powerful. It has the ability to make an already awesome, lazy Saturday morning even more lazy and fun; it can make a sucky Tuesday night, post-work, a little less sucky; and it can make a drunken 3am eating session into something nourishing.

Happy food is fun. I feel like we should collectively promise ourselves we’re going to eat lots of “fun food” before bathing suit season. Let’s eat waffles today and a salad tomorrow.

Chicken 'n' Waffles

Do you remember when this writer put Thomas Keller’s fried chicken against The Pioneer Woman’s? It’s a funny article. And super interesting. To paraphrase, she made both of their recipes, exactly as written, and fed both versions to her family. And PW won! Her family loved PW’s version more, while the writer favored Thomas Keller’s.

Anyhow! The recipe below for fried chicken is an adaptation from PW’s recipe, scaled down and adjusted to fit this serving size, basically.

Just a heads up, this recipe involves soaking the chicken in buttermilk overnight, so just be sure to keep that minimal-prep in mind.

Let’s talk waffle irons! If you’re in the market, I have some (non-sponsored) opinions.

I bought this one from Presto a few weeks ago. At first, it was tough to know when the waffles were ready, as the timer isn’t a reliable indicator. Now I just open the waffle iron when the steam has disappeared. And I haven’t had any of the sticking problems like many people complain about in the comments. So, so far, so good!

In a past life I had this fancier, more expensive version from Waring Pro. While it was definitely more aesthetically pleasing, it only lasted a little bit over a year. So far this cheaper version is resulting in some pretty awesome waffles. So, if you’re lusting after a waffle iron, I’d go with the cheaper version.

This waffle recipe is a total classic. It yields a sort of crunchy-esque exterior and a soft, hydrated center. The fried chicken is moist on the inside and crispy and crunchy on the outside.

Chicken ‘n’ waffles is all about opposites saying hello to each other in your mouth. There’s the crunchy fried chicken and soft insides of the waffles; there’s the savoriness from the chicken and the sweetness from the syrup.

It’s a dreamy meal that I love to eat every so often when I’m in the mood to eat something happy.

Chicken 'n' Waffles

Chicken 'n' Waffles

Classic Buttermilk Chicken ‘n’ Waffles

Print this recipe!

Tip: Make the fried chicken first. In the recipe below I’ve included directions as to how to keep them warm while you make the waffles.

Buttermilk Fried Chicken

The night before:
1 1/2 cup buttermilk
1/4 teaspoon salt
3 chicken breasts, cut into 3-inch pieces

The day of:
Vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 tablespoon buttermilk
1 tablespoon milk

1. In a bowl, mix together the buttermilk and salt. Add the chicken tenders and mix, being sure the chicken is evenly coated with buttermilk. The chicken should be at least halfway submerged in the buttermilk so add more if you need to. Cover with plastic wrap and transfer to the refrigerator overnight or for a minimum of 3 hours.

2. Preheat the oven to 200 degrees F. Remove the bowl of chicken and allow to sit on the counter while you prepare everything. You don’t want the chicken freezing cold.

3. To a medium pot or cast iron, add enough oil so it reaches 1 1/2-inches up the pot’s side. Heat the oil to 325 degrees F to 350 degrees F. While the oil is heating up, mix together the flour, salt, pepper, thyme, paprika and cayenne. In a super small bowl, mix together the buttermilk and milk; add it to the flour mixture and mix. (This will make the flour mixture a little shaggy which will help with the crispiness.)

4. Prepare for a double-dredge! Working in an assembly-type fashion, thoroughly coat each buttermilk-soaked chicken tender with the breading. Re-dip it in the buttermilk and coat it one more time with the flour mixture, pressing to adhere the breading to the chicken tender. Add the chicken to the oil 3 pieces at a time. Allow to fry for 2-3 minutes and until golden brown. Remove and drain on a paper towel. Transfer the fried chicken to a baking sheet and place in the oven to keep warm while you make the waffles.

Adapted from PW’s famous Fried Chicken

Buttermilk Waffles

Dry:
1 1/2 cup all-purpose flour
3 tablespoons white granulated sugar
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet:
1 1/2 cup buttermilk
1 large egg
3 tablespoon vegetable oil

1. In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt; set aside. To a measuring cup or a small bowl, measure out the buttermilk. Next, add the egg and vegetable oil; beat until completely combined.

2. Since each waffle iron is different, add the recommended amount of batter to the iron per your manufacture’s recommendation. Close the iron top and cook until the waffle is medium golden brown. Transfer the cooked waffle to a 200 degree F and repeat until you’ve cooked through the batter.

3. Serve each waffle with a few pieces of chicken. Garnish with a pat of butter and a heavy drizzle of syrup, if you like.

Yields (depending on your iron) 4 waffles

{ 33 comments… read them below or add one }

Jen of My Tiny Oven February 25, 2013 at 11:45 am

Ok ,I was starving before I read this post, now I am dying over here!
YUM doesn’t describe how amazing that looks! Perfection!

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jamie @ green beans & grapefruit February 25, 2013 at 1:02 pm

I am so making this for one of my clients this week. I know they’ll love it! Thanks for the inspiration!

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steel + heels February 25, 2013 at 1:28 pm

Yum! Definitely making this soon. Looks so simple but so delish. Plus, I love PW. Thanks for sharing!
xo, S+H

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Laura (Blogging Over Thyme) February 25, 2013 at 1:44 pm

I still have yet to eat fried chicken with waffles (well, I’ve eaten them separately, of course, but not as a meal together), I should probably do something about that one of these days.

Your version sounds great!! And love your honest review of the waffle makers, it seems like such an “extra” appliance to have around, so its nice to know the cheaper versions work just as well, if not better!

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Kim @ Soliloquy Of Food & Such February 25, 2013 at 1:50 pm

I have always loved this unusual food pairing, but have never actually made it myself. And yes, happy, happy, happy food!

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Little Kitchie February 25, 2013 at 2:07 pm

Chicken and waffles is one of my favorite dishes! We even served it at our wedding!! So this is definitely happy food for me! :)

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Valerie @ Pursuit of Sweetness February 25, 2013 at 2:25 pm

I love that you used “hydrated” to describe the waffle. Nice, considerate word choice ;)
And I’ll take a hydrated waffle and crispy fried chicken any day/time of the week!

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April @BarbellsandBellinis February 25, 2013 at 2:31 pm

I die! This has convinced me to break down and buy a waffle iron just so I can make this recipe this weekend (I was going to wait and register at my wedding – but no more).

I think I would even make an exception and eat this during bathing suit season. Yum.

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Maggie @ A Bitchin' Kitchen February 25, 2013 at 2:48 pm

Hah, I love that someone told you that you make “happy food.” So true! This looks delicious (and happy!!)

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Michelle February 25, 2013 at 2:59 pm

Savory waffles > sweet ones for me. Anyday.

Have you been to Portland yet and if so, did you go to Screen Door? It’s a must!

http://lh3.ggpht.com/_W53W2aaU3fg/SYPbRVh28mI/AAAAAAAADQU/V7zvL9BKKo0/IMG_4613.JPG

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a farmer in the dell February 25, 2013 at 3:22 pm

I am sad to admit that I haven’t ever had chicken and waffles before. However, this recipe has me totally drooling.

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Tina February 25, 2013 at 4:24 pm

Hey happy lady!! Totally put a smile on my face on this maniac Monday :) I want this now!!!

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Laurie {Simply Scratch} February 25, 2013 at 4:37 pm

Love this, truly. I keep walking by those Lays chips at the store… but this looks WAY better! ;)

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Kait @ ChickadeeSays February 25, 2013 at 5:06 pm

Oh, my I wan’t this right now! Happy food indeed! I’ve pinned it to try!

xx Kait

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Cookbook Queen February 26, 2013 at 4:52 am

I have been DYING to try this combo. Looks perfect!!

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Eileen February 26, 2013 at 9:27 am

When I first introduced my spouse to chicken and waffles, he could Not believe that it was actually a traditional combination. But man, what a great tradition! I haven’t had any chicken and waffles in ages–it being so clearly a celebration meal–but I think I may have to manufacture an excuse to make some soon.

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RLT February 26, 2013 at 10:00 am

I bought this waffle maker this year too after using it at someone else’s house. LOVE it. Deep belgium style waffles; it does the flip; and doesn’t take as much room to store. Forget the timer, just follow your steam instructions. I found it at Target online.

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Kasha the FarmGirl February 26, 2013 at 10:15 am

I think I may have to dig out the trusty waffle iron after reading this…. and the chicken looks SO GOOD!

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loryn February 26, 2013 at 10:19 am

style!

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Amanda @ Once Upon a Recipe February 26, 2013 at 10:37 am

I have never had chicken and waffles before! I need to change this sad fact. Immediately.

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Eileen February 26, 2013 at 1:42 pm

Never heard of chicken & waffles together. Sounds like a winning combo to me!

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Lin February 26, 2013 at 3:36 pm

I have been hearing a lot about chicken and waffles, but have not tried them yet. This looks so yummy and I am adding it to my recipe files. It would be great if the pic printed along with the recipe. Thanks for sharing.

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Lindsey February 26, 2013 at 3:37 pm

chicken and waffles. that’s what’s up! but seriously those waffles look amazing.

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Christina February 26, 2013 at 4:00 pm

This looks amazing! Thanks for sharing another delicious recipe!

Christina @ It’s a Keeper

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Maria | My So-Called Vegetarian Life February 26, 2013 at 6:12 pm

Wafflezzzz, yums. Also, when I saw the post’s picture I was like, “another recipe that looks good but isn’t diet-friendly” and then I saw the first line of your article!! Haha the waffle looks delicious but I’m looking forward to more vegan/vegetarian things :)

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Jayne February 26, 2013 at 6:26 pm

Fried Chicken and waffles? What? I’ve never had that combination cos waffles to me are meant to be sweet and breakfast-y but whoa! I’m going to have to invest in a waffle iron just to try this out. Like STAT.

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Arthur in the Garden! February 27, 2013 at 6:53 am

Beautiful! And now I am hungry! :-)

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Sandra February 28, 2013 at 4:47 pm

LOVE Love LOVE Chicken and Waffles. Love it so much that it’s one of the main courses being served at my wedding in August :) This recipe looks great, I’ll have to try it very soon!

You do make happy food – I especially love all your Peruvian recipes. My fiance is obsessed with your Aguadito recipe. I make it every time I have a sad bunch of cilantro in the fridge!

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Bernadette @ Now Stir It Up March 1, 2013 at 12:16 pm

I have been looking for “the” fried chicken recipe. Mixing some buttermilk into the flour mixture makes sense. Chicken and waffles is the perfect odd couple.

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Jenny March 2, 2013 at 10:31 am

Das Rezept finde ich Super interessant. Werd ich mal ausprobieren.

Liebe Grüße,
Jenny

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Dana March 9, 2013 at 7:00 am

Ever since I heard about the combination I’ve been meaning to give it a try, but it still hasn’t happened yet. :(

We’ve got an el cheapo waffle maker that has made a mountain of fantastic waffles for us in the last two years, though I do get wistful for the fancy pretty (expensive) ones once in a while. It’s too bad that the one you had conked out after a year!

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Amanda Lane March 11, 2013 at 4:33 am

This looks amazing. I also want to say that, now that growing season is upon us, salads can be happy too! Don’t let them get you down ;)

My husband and I like to let our lettuces grow just to baby size before we cut them into salads – that way they have that fresh baby greens taste and they’ll keep on growing for more salads through the year. I’ve gotta tell you something we’ve discovered that most people don’t think of. You know how you’ll use mustard greens and chard in cooked dishes. I highly recommend trying (raw!) red mustard baby greens and (raw, too!) baby rainbow chard in with your usual salad. It’s likely you can’t find them at the store, but you’ll be able to find seeds and they grow fast, indoors (with sunlight) or out. The mustard will add a spicy kick that, along with milder greens, pops and zings in your mouth but not too much. The chard seems to both counter and accentuate the mustard in a most delightful way. Come to think of it, baby arugula (kind of bringing to mind the taste of peanuts) is also amazing in the salad.

Baby spinach is also super easy and fast to grow and it can be put outside earlier than any other lettuce type (one year, we put our spinach starts in a cold frame outside in March. At 9000 ft above sea level in colorado. It was happy as could be!). And I highly recommend having some baby spinach in your salad as a sort of mid-bite palate cleanser from the spicy ones.

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jem July 22, 2013 at 6:27 am

hi! just wanted to thank you for another successful and delicious recipe. i only made the chicken because the waffle combo sounds crazy to my antipodean ears. i love the double dipping technique… it made it so crispy. also the chicken stayed super juicy.
t h a n k y o u !

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