RECIPE
29 INGREDIENTS15 STEPS30MIN

Southern Style Chicken and Waffles

5.0
2 Ratings
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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If you like buttermilk fried chicken tenders and cornmeal waffles, then Southern-Style Chicken and Waffles are for you! This sweet and savory recipe for fried chicken and waffles is simple and straightforward! Crunchy chicken strips and crisp-tender waffles!

30MIN

Total Cooking Time

29

Ingredients
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 Tbsp
Hot Sauce
to taste
Canola Oil
Peanut Oil
to taste
Vegetable Oil Cooking Spray
Frying
1/2 cup
Cornmeal
1/8 tsp
Cayenne Pepper
1/2 tsp
1 cup
Buttermilk
Waffles
1 cup
Harina P.a.n.® White Corn Meal
1/2 Tbsp
Baking Powder
1/2 tsp
Baking Soda
1/4 tsp
Fine Salt
2 cups
Buttermilk , whisked
1/4 cup
Butter , melted
1 bunch
Scallions , sliced
1 Tbsp
Garnish
to taste
to taste
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Directions

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Step 1
Place a large piece of plastic wrap on the counter. Place one Boneless, Skinless Chicken Breasts (2) at a time in the center of the plastic wrap and fold half the plastic over the top of the chicken. Use the flat side of a meat mallet to pound the chicken to an even 1/2 inch thickness. Set aside.
Step 2
In a zip lock baggie, add the Buttermilk (1 cup) and Hot Sauce (2 Tbsp) , seal the bag and massage the ingredients together. Season the chicken breasts with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) and add them to the brine.
Step 3
Preheat the oven to 250 degrees F (120 degrees C).
Step 4
Remove the chicken from the refrigerator half an hour before you start to fry. This is so that the chicken isn't ice cold when you put it in the fryer, which would dramatically reduce the heat of the oil and cause the chicken to soak up the grease, instead of frying in it.
Step 5
Set up two shallow bowls for dredging. In one bowl, whisk together the All-Purpose Flour (1 1/4 cups) , Cornmeal (1/2 cup) , Smoked Paprika (1 tsp) , Cayenne Pepper (1/8 tsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Add the Buttermilk (1 cup) to the other bowl.
Step 6
Slice the chicken breasts into 1 inch wide strips. In a medium heavy-bottom skillet or dutch oven, heat about 1 inch Canola Oil (to taste) over medium to medium-high heat, until it is between 350 to 375 degrees F (175 to 190 degrees C).
Step 7
Working in batches, dip chicken strips in buttermilk, then into flour mixture, back into the buttermilk and finally into the flour mixture.
Step 8
Tap off excess flour and gently place chicken strips into the hot oil. Do not crowd the pan.
Step 9
Make the waffles: In a large bowl combine All-Purpose Flour (1 cup) , Harina P.a.n.® White Corn Meal (1 cup) , Baking Soda (1/2 tsp) , Baking Powder (1/2 Tbsp) , and Fine Salt (1/4 tsp) . Whisk together and set aside.
Step 10
In a smaller bowl add Buttermilk (2 cups) , Eggs (2) , Butter (1/4 cup) , Maple Syrup (1/4 cup) . Whisk thoroughly to combine.
Step 11
Add wet ingredients to dry ingredients and stir until just mixed. Stir in the Shredded Cheddar Cheese (1 cup) , Scallions (1 bunch) , and Fresh Chives (1 Tbsp) .
Step 12
Preheat the waffle iron. Lightly coat with Vegetable Oil Cooking Spray (to taste) , if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5 to 7 minutes.
Step 13
Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
Step 14
To serve: Stack 2-3 waffles on a plate toped by 2-3 strips of chicken, Maple Syrup (to taste) , Shredded Cheddar Cheese (to taste) , and Fresh Chives (to taste) .
Step 15
Drizzle with more maple syrup. Serve and enjoy!

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