Description
Delight in this classic Southern-inspired Honey Fried Chicken and Waffles recipe featuring super crispy fried chicken chunks drizzled with warm honey glaze, paired perfectly with fluffy buttermilk waffles. A perfect balance of sweet and savory for a memorable brunch or dinner.
Ingredients
Scale
For the Buttermilk Waffles
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 2/3 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
For the Fried Chicken
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper (to taste)
- 2 pounds boneless, skinless chicken breasts or thighs (cut into 1 1/2-inch chunks)
- 2 cups buttermilk
- 6 cups vegetable oil (for frying)
For the Honey Glaze
- 1/4 cup honey (warmed)
Instructions
- Prepare the waffle batter: In a large mixing bowl, whisk together 2 cups of all-purpose flour, sugar, baking powder, baking soda, and kosher salt. In a separate bowl, beat the buttermilk, eggs, and melted butter together. Pour the wet ingredients into the dry and stir gently until combined but still slightly lumpy. Set aside to rest for a few minutes while preparing the chicken.
- Marinate the chicken: Place the chicken chunks in a large bowl and pour 2 cups of buttermilk over them. Mix to coat completely and let marinate for at least 15 minutes, preferably 20 minutes, to tenderize and flavor.
- Prepare the chicken coating: In another large bowl, mix together 1 1/4 cups flour, cornmeal, baking powder, cayenne pepper, salt, and black pepper. This will create a flavorful and crispy coating for the chicken.
- Coat the chicken: Remove the chicken pieces from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour and cornmeal mixture, pressing gently to adhere well. Set coated chicken aside on a wire rack while heating oil.
- Heat the oil for frying: In a large deep skillet or Dutch oven, heat 6 cups of vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature carefully to avoid burning or undercooking.
- Fry the chicken: Carefully add the coated chicken pieces in batches to avoid overcrowding. Fry each batch for about 5-7 minutes, turning occasionally, until golden brown, crispy, and cooked through (internal temperature should reach 165°F). Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Cook the waffles: Preheat your waffle iron according to manufacturer instructions. Pour the prepared waffle batter onto the iron and cook waffles until golden brown and crisp on the outside, about 4-5 minutes per waffle. Keep waffles warm in a low oven if needed.
- Warm the honey glaze: Gently warm 1/4 cup honey in a small saucepan or microwave until liquid and easy to drizzle.
- Assemble and serve: Place waffles on plates, top with crispy fried chicken pieces, and drizzle generously with warm honey glaze. Serve immediately for best texture and flavor.
Notes
- Use chicken thighs for juicier, more flavorful fried chicken.
- For extra crispy chicken, double dredge by dipping back into buttermilk and flour mixture once more before frying.
- Adjust cayenne pepper to control the heat level of the chicken coating.
- Make sure the oil is at the right temperature to avoid greasy or undercooked chicken.
- Keep cooked waffles warm in a 200°F oven while frying chicken to serve everything hot together.
- Substitute honey with maple syrup for a different sweet glaze twist.
- Leftover fried chicken can be reheated in an air fryer for crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
