Description
This homemade Fried Chicken ‘n’ Waffles recipe combines crispy, flavorful fried chicken thighs with fluffy, golden waffles, all topped with a sweet and spicy jalapeno honey butter sauce. Perfect for brunch or a comforting meal, this dish balances savory and sweet with a kick of heat, making it an irresistible southern classic.
Ingredients
Scale
For the Fried Chicken:
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
For the Jalapeno Honey Butter Sauce:
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1-2 jalapenos, finely chopped (seeds removed for less heat)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Marinate Chicken: In a bowl, mix the buttermilk and optional hot sauce. Submerge the boneless chicken thighs in the mixture and allow them to marinate for at least 30 minutes, or up to overnight for deeper flavor and tenderness.
- Prepare Flour Coating: In a separate bowl, combine the all-purpose flour, salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper, whisking well to blend all the spices evenly.
- Heat Oil: Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F (175°C), ensuring the oil is hot enough for frying the chicken evenly and crisply.
- Dredge Chicken: Remove the chicken thighs from the marinade, allowing excess buttermilk to drip off. Coat each piece thoroughly by dredging in the seasoned flour mixture and pressing gently to ensure an even, thick coating.
- Fry Chicken: Carefully lower the coated chicken into hot oil and fry for approximately 6-7 minutes on each side, or until the chicken turns golden brown and the internal temperature reaches 165°F (74°C). Once cooked, transfer to a paper towel-lined plate to drain excess oil.
- Mix Dry Waffle Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt, ensuring a uniform mixture for the waffle batter.
- Combine Wet Ingredients: In another bowl, beat the eggs, milk, melted butter, and vanilla extract until smooth and well blended.
- Make Waffle Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter should be slightly lumpy and not overmixed to keep waffles tender.
- Cook Waffles: Preheat and lightly grease a waffle iron with cooking spray. Pour appropriate batter onto the waffle iron and cook for 3-5 minutes or until the waffles are golden brown and crisp. Remove and keep warm.
- Prepare Jalapeno Honey Butter Sauce: In a small saucepan over medium heat, melt the unsalted butter. Stir in honey, finely chopped jalapenos, smoked paprika, and cayenne pepper. Let the sauce simmer gently for 2-3 minutes to meld flavors, then remove from heat.
- Assemble & Serve: Place a warm waffle on each serving plate, top with a piece of crispy fried chicken, and drizzle generously with the jalapeno honey butter sauce. Serve immediately for best enjoyment.
Notes
- For extra crispy chicken, double dredge by dipping chicken back into the buttermilk after the first flour coating, then coat in flour again.
- Adjust jalapeno quantity and seed inclusion based on heat preference for the honey butter sauce.
- Marinating overnight enhances flavor and tenderness but 30 minutes is sufficient in a pinch.
- Use a thermometer to maintain oil temperature for even frying and avoid greasy chicken.
- Waffles are best served immediately but can be kept warm in a low oven while finishing the chicken and sauce.
- Substitute all-purpose flour with gluten-free flour blends if needed, but adjust liquid ratios accordingly.
