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
Prep the Chicken
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken drumettes, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Dredging
In a shallow dish, place the flour. Remove the chicken drumettes from the buttermilk, shaking off the excess, and dredge in the flour until evenly coated. Repeat this process to double-dip the chicken.
- 3
Frying
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the chicken drumettes in batches for about 10-12 minutes, or until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
Waffles
- 4
Make the Batter
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, beat the eggs, then add in the milk, melted butter, and vanilla extract. Combine the wet ingredients with the dry ingredients until just mixed; do not overmix.
- 5
Cook the Waffles
Preheat your waffle iron according to the manufacturer's instructions. Pour enough batter into the waffle iron to cover the surface, close it, and cook until golden brown and crisp, about 5 minutes. Repeat the process with the remaining batter.
Serving
- 6
Plate and Serve
On a plate, stack two waffles and top with several fried chicken drumettes. Drizzle generously with maple syrup before serving.