Description

Enjoy the classic Southern comfort food combination of crispy, juicy fried chicken served atop fluffy buttermilk waffles, drizzled with a warm cinnamon maple syrup. This recipe includes a flavorful chicken brine, a seasoned flour coating for a perfect crust, homemade buttermilk waffles, and a rich cinnamon-infused syrup to bring it all together.

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
vegetable oil, for frying (enough for 2 inches deep in pan)

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 chicken brine: In a large bowl, combine the Kosher salt, garlic powder, onion powder, paprika, and black pepper. Stir in the buttermilk, egg, and hot sauce or pickle juice to create the brine mixture.
Marinate the chicken: Place the chicken thighs in the brine ensuring they are fully submerged. Cover and refrigerate for a minimum of 1 hour to let the flavors infuse and tenderize the meat.
Mix flour coating: In a large brown paper bag or freezer bag, combine the all-purpose flour, cornstarch, Kosher salt, garlic powder, onion powder, paprika, and black pepper. Seal and shake well to evenly distribute the seasonings.
Coat the chicken: Remove the chicken from the brine; discard excess buttermilk. Add 3-4 pieces of chicken at a time to the flour bag and shake thoroughly to coat all sides evenly. Set aside the coated chicken.
Heat and fry the chicken: Pour vegetable oil into a heavy skillet to a depth of 2 inches and heat over medium heat until it reaches 350 degrees Fahrenheit. Carefully add 3-4 pieces of chicken to the oil, avoiding overcrowding. Fry bone-in thighs for 10 minutes on each side or until internal temperature reaches 165 degrees Fahrenheit. For boneless, fry 6-7 minutes per side. Remove the chicken and let it rest on a wire rack while cooking the remainder.
Prepare waffle batter: In a large bowl, mix together sugar, eggs, vanilla extract, buttermilk, and melted butter until smooth. Add flour, baking powder, and salt, mixing until just combined without overmixing.
Cook the waffles: Preheat and spray a waffle iron with nonstick spray. Pour about ¾ cup of batter into the iron and cook until golden brown and cooked through. Repeat with remaining batter.
Make cinnamon maple syrup: In a small saucepan, combine the maple syrup, butter, vanilla extract, and ground cinnamon. Heat over medium-low heat, stirring occasionally, until butter melts and syrup is warm.
Assemble and serve: Place warm fried chicken pieces on top of freshly made waffles. Drizzle generously with the cinnamon maple syrup and serve immediately for the best experience.

Notes

Remove chicken from the refrigerator at least 30 minutes before frying to bring to room temperature for even cooking.
Use a thermometer to maintain oil temperature at 350°F to avoid burning the crust while ensuring the chicken cooks fully.
Do not overmix waffle batter to keep waffles light and fluffy; mix until ingredients are just combined.
Spray waffle iron with nonstick spray before each batch to prevent sticking.
Cook waffles while chicken rests; chicken needs 4-5 minutes rest after frying, which is enough time to make waffles.
For a fun twist, consider adding chocolate chips or shredded cheddar cheese to the waffle batter.
Serve warm with plenty of cinnamon maple syrup for optimal flavor.

Nutrition

Serving Size: 1 serving
Calories: 850 kcal
Sugar: 15 g
Sodium: 1200 mg
Fat: 50 g
Saturated Fat: 18 g
Unsaturated Fat: 28 g
Trans Fat: 0.5 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 150 mg