Chicken & Waffles Recipe
Buttermilk marinated boneless chicken thighs coated in seasoned flour, fried crispy and served atop Belgian Pearl Sugar Waffles. Finished with real maple syrup.
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Ingredients
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For the Chicken
For the Waffles
For Serving
Method
For the Chicken
- 1
Marinate the Chicken
In a mixing bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the boneless chicken thighs and ensure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Coating
In a separate shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the seasoning.
- 3
Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken thighs from the marinade, allowing excess buttermilk to drip off. Dredge each thigh in the seasoned flour, ensuring a nice coating. Once the oil is hot (about 350°F), carefully add the chicken to the skillet. Fry for about 6-8 minutes on each side or until golden brown and cooked through. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
For the Waffles
- 4
Prepare the Waffle Batter
In a large mixing bowl, whisk together the all-purpose flour, Belgian pearl sugar, baking powder, and salt. In another bowl, beat the eggs and then mix in the milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 5
Cook the Waffles
Preheat your waffle iron according to the manufacturer's instructions. Once ready, pour an appropriate amount of batter onto the waffle iron and close the lid. Cook according to the manufacturer's instructions or until the waffles are golden brown. Repeat until all the batter is used.
Assembly and Serving
- 6
Assemble the Dish
Place a waffle on a plate and top it with a piece of fried chicken. Drizzle generously with warm real maple syrup. Serve immediately while hot.