Buttermilk-Brined Southern Fried Chicken & Waffles
Take your brunch game to the next level with homemade Southern Fried Chicken and Waffles! Nothing screams weekend brunch quite like epic fried chicken, Belgian waffles, and a perfectly spicy hot sauce with maple syrup drizzled on top!
Servings: 6 -8 servings
Calories: 850kcal
Video
Equipment
Plastic wrap
Nonstick spray
Waffle maker
Ingredients
For the Chicken
- 2 lbs chicken thighs boneless, skinless
- 1 Tbsp Kosher salt
- 1 tsp freshly ground black pepper
- 1½ cups (355ml) buttermilk
- 3 large (150g) eggs
- 1 Tbsp (15ml) hot sauce
- 3 cups (360g) all-purpose flour
- 3 tsp Kosher salt
- 2 tsp garlic powder
- Neutral oil
For the Hot Sauce
- 8 Tbsp (1 stick; 113g) unsalted butter
- 2 Tbsp (30ml) honey
- 1 ½-2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp chili powder
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Belgian Waffles
- 2¼ cups (270g) all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- ½ tsp Kosher salt
- ½ tsp ground cinnamon
- 2 cups (480ml) buttermilk
- ½ cup (118ml) vegetable oil
- 2 large (100g) eggs, separated
- 1 tsp pure vanilla extract
Serving Suggestions
- Maple syrup
- Pickle slices
Instructions
- Season the chicken. Pat chicken thighs dry with a paper towel, then cut into ¼-inch thick strips. Place chicken in a large bowl with 1 Tbsp Kosher salt and 1 tsp black pepper, then cover with plastic wrap and let sit for 2 hours.
- Make the marinade. In a large bowl, whisk together 1½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp Kosher salt, and 2 tsp garlic powder.
- Dredge the chicken. Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each piece of chicken first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to wire rack, then repeat until all chicken strips are coated.
- Heat the oil. Meanwhile, fill a large cast iron or heavy bottom pan with oil until it’s about 2-inches high. Heat over medium-high until oil reaches about 350°F (175°C). You want to cook the chicken around ~325°F (160°C), but the temperature will drop when you add the chicken.
- Fry the chicken. When oil is hot, carefully add about ~8 pieces of chicken, depending on the size of your pan, and cook, turning every 1-2 minutes, until all chicken is a golden brown color and has an internal temperature of 160°F (70°C), about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken.
- Make the hot sauce. Combine 1 stick butter, 2 Tbsp honey, 1 ½ tsp cayenne, 1 tsp garlic powder, 1 tsp sweet paprika, ½ tsp chili powder, ½ tsp Kosher salt and ¼ tsp black pepper in a saucepan. Heat over medium-high until butter has melted and spices become fragrant, stirring well. Use a brush to coat each piece of chicken with hot sauce.
- Make the waffle batter. Preheat waffle maker and coat with nonstick oil spray. Beat egg whites in the bowl of a stand mixer until stiff peaks form. Whisk 2 ¼ cups flour, 1 Tbsp baking powder, 3 Tbsp sugar, ½ tsp Kosher salt, and ½ tsp cinnamon together in a large mixing bowl. In a separate bowl, whisk together 2 cups buttermilk, ½ cup vegetable oil, 2 egg yolks, and 1 tsp vanilla extract.
- Add the wet ingredients. Whisk wet ingredients into the dry ingredients, then gently fold in egg whites.
- Cook the waffles. Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions. Serve waffles immediately with hot fried chicken, maple syrup, and pickle slices.
Notes
- Store leftover fried chicken and waffles in separate airtight containers in the fridge for up to 3 days.
- Reheat chicken in a 375°F oven until hot and crispy, and warm waffles in a toaster or oven to restore texture.
- Freezing fried chicken: Let it cool completely, then freeze in a single layer before transferring to an airtight container or freezer bag for up to 3 months. Reheat in a 375°F oven until hot and crispy.
- Freezing waffles: Cool completely, then freeze in a single layer before storing in a freezer-safe bag. Toast or bake from frozen until warmed through and crisp.
Nutrition
Calories: 850kcal | Carbohydrates: 76g | Protein: 48.6g | Fat: 38.5g | Saturated Fat: 13.9g | Cholesterol: 252mg | Sodium: 2125mg | Fiber: 2.7g | Sugar: 14.5g
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