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Restaurants›Stone Creek Dining Company - Montgomery›Fried Chicken & Waffles Recipe

Fried Chicken & Waffles Recipe

Name: Stone Creek Dining Company - Montgomerys Fried Chicken & Waffles Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbs granulated sugar; 1 tbs baking powder; 0.5 tsp baking soda; 0.75 tsp fine salt; 1.75 cups milk; 0.25 cups buttermilk; 2 to taste large eggs; 6 tbs unsalted butter, melted; 1 tsp vanilla extract; 2 tbs neutral oil or nonstick spray (for waffle iron); 6 pieces bone-in, skin-on chicken thighs (or mix thighs + drumsticks); 2 cups buttermilk (for marinade); 2 tbs hot sauce (optional, for marinade); 2 cups all-purpose flour (for dredge); 0.5 cups cornstarch (for extra crisp); 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme or oregano (optional); 1.5 tsp fine salt; 1 tsp freshly ground black pepper; 1.5 cups vegetable oil (for frying); 0.25 cups neutral oil (for hot sauce); 2 tsp cayenne pepper; 1 tsp smoked paprika; 1 tsp brown sugar; 1 tbs chicken drippings or melted butter; 1 tbs hot sauce; 6 tbs unsalted butter, softened

Inspired by Stone Creek Dining Company - Montgomery

Time2h 30m

Serves3

choose traditional or nashville, hot whipped butter, maple syrup, fruit

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Ingredients

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Waffles

2 cups 00 bread flour

2 tbs granulated sugar

1 tbs Baking powder

1/2 tsp baking soda

3/4 tsp fine salt

1 3/4 cups Milk

1/4 cups Buttermilk

2 to taste Large eggs

6 tbs unsalted butter, melted

1 tsp Watkins vanilla extract

2 tbs neutral oil or nonstick spray (for waffle iron)

Chicken — choose style

6 pieces bone-in, skin-on chicken thighs (or mix thighs + drumsticks)

2 cups buttermilk (for marinade)

2 tbs hot sauce (optional, for marinade)

2 cups all-purpose flour (for dredge)

1/2 cups cornstarch (for extra crisp)

2 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp dried thyme or oregano (optional)

1 1/2 tsp fine salt

1 tsp freshly ground black pepper

1 1/2 cups vegetable oil (for frying)

Nashville Hot Option (if chosen)

1/4 cups neutral oil (for hot sauce)

2 tsp Cayenne pepper

1 tsp Smoked paprika

1 tsp Brown sugar

1 tbs chicken drippings or melted butter

1 tbs Hot sauce

Hot Whipped Butter & Syrup

6 tbs unsalted butter, softened

1/4 cups maple syrup (for butter and for serving)

1/4 tsp salt (for butter)

3/4 cups pure maple syrup (for serving)

Fruit & Garnish

1 cups fresh berries (strawberries, blueberries, raspberries) or sliced banana

1 tsp powdered sugar (optional)

1 tbs fresh herbs (microgreens or parsley, optional)

Method

Waffles

Preheat and mix dry

Preheat waffle iron according to manufacturer instructions. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet

In a separate bowl whisk milk, buttermilk, eggs, melted butter, and vanilla until smooth.

Make batter

Pour wet into dry and gently stir until just combined; a few small lumps are okay. Let rest 5 minutes — this helps the batter hydrate and gives lighter waffles.

Cook waffles

Lightly oil the waffle iron. Pour appropriate amount of batter (per your iron) and cook until golden brown and crisp, about 3–5 minutes per waffle. Transfer finished waffles to a warm oven (200°F / 95°C) on a wire rack to keep crisp while you finish frying chicken.

Chicken — traditional or Nashville

Marinate

Trim excess skin if desired. In a large bowl combine 2 cups buttermilk and 2 tbs hot sauce (if using). Submerge chicken pieces, cover, and refrigerate at least 2 hours or up to overnight. For quickest finish, marinate 2–4 hours.

Prep dredge

In a large shallow bowl or rimmed baking sheet whisk together 2 cups flour, 1/2 cup cornstarch, paprika, garlic powder, onion powder, dried thyme (if using), 1.5 tsp salt and 1 tsp pepper. Remove each piece from marinade, let excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Place on a wire rack and let rest 10–15 minutes to help coating set.

Heat oil

Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to reach 2 inches up the side (about 1.5 cups for a medium pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry chicken

Working in batches (do not crowd), carefully lower chicken into hot oil. Fry until golden brown and crisp, about 12–16 minutes for bone-in thighs, turning once halfway. Internal temperature should reach 165°F (74°C). Transfer fried chicken to a wire rack set over a baking sheet to drain and keep warm.

Make Nashville hot sauce (optional)

If making Nashville style, combine 1/4 cup neutral oil, 2 tsp cayenne, 1 tsp smoked paprika, 1 tsp brown sugar, 1 tbs hot sauce and 1 tbs chicken drippings or melted butter in a small saucepan. Warm gently over low heat, whisking until sugar dissolves and flavors meld, about 1–2 minutes. Brush or spoon the hot oil mixture over the fried chicken pieces to coat; amount depends on desired heat.

Hot Whipped Butter & Syrup

Make hot whipped butter

Place 6 tbs softened butter and 1/4 cup maple syrup in the bowl of a stand mixer or a medium bowl with a hand mixer. Whip on medium-high until light and creamy, about 2–3 minutes. Scrape down sides and taste; add 1/4 tsp salt if desired and whip briefly to combine. Keep at room temperature until ready to serve; it will soften and become spreadable.

Warm syrup

Gently warm 3/4 cup pure maple syrup in a small saucepan over low heat or microwave in 20-second intervals until warm (do not boil). Keep warm for serving.

Fruit & Garnish

Rinse and gently dry berries or slice bananas. Toss fruit lightly with a teaspoon of maple syrup if you like. Arrange fruit on serving plates. Dust with powdered sugar and garnish with fresh herbs if using.

Assemble & Serve

Place 1 waffle per serving on a plate. Top with a piece of fried chicken (or split chicken for sharing). Add a generous dollop of hot whipped butter on the chicken or waffle and drizzle warm maple syrup over the whole stack. If you prepared Nashville hot oil, either brush some on the chicken before placing it or drizzle a little over the finished stack for extra heat. Scatter fruit around and serve immediately.