Buttermilk Fried Chicken Drumettes And Waffles Recipe
Twice-dipped in sweet buttermilk and seasoned with flour, fried golden brown and crisp, served with fresh griddled waffles and maple syrup.
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Ingredients
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Chicken Drumettes
Waffles
Serving
Method
Chicken Drumettes
- 1
Marinate Chicken
In a large bowl, combine the chicken drumettes and buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In another bowl, mix the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper.
- 3
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, shaking off excess flour. Repeat for a second coating.
- 5
Fry the Chicken
Carefully place the coated drumettes in the hot oil. Fry in batches for about 8-10 minutes, or until they are golden brown and cooked through. Remove and drain on paper towels.
Waffles
- 6
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
- 7
- 8
Combine Mixtures
Pour the wet mixture into the dry ingredients. Stir until just combined; do not overmix.
- 9
Cook Waffles
Preheat your waffle iron and lightly grease it with non-stick spray. Pour the appropriate amount of batter into the waffle iron and cook according to the manufacturer’s instructions until golden brown.
Serving
- 10
Serve
Serve the fried chicken drumettes hot, alongside freshly made waffles. Drizzle with maple syrup to taste.