Chicken and Waffles

• 4 chicken breasts
• 1 cup buttermilk
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 1/4 cup melted butter

Steps

1. 1 Marinate chicken breasts in buttermilk for at least 30 minutes.
2. 2 Combine flour, baking powder, salt, and pepper in a bowl for dredging.
3. 3 Heat oil in a skillet to 350°F. Dredge chicken in flour mixture and fry until golden brown and reaches 165°F, about 6-7 minutes per side.
4. 4 For waffles, mix dry ingredients. Add buttermilk, egg, and melted butter; whisk until smooth.
5. 5 Preheat waffle iron and cook batter until waffles are crisp and golden.
6. 6 Serve chicken atop waffles with your favorite syrup.

Nutrition

Tips

• For extra crispy chicken, double dip: coat in flour, then buttermilk, then flour again before frying.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
• Make the waffle batter ahead of time and let it rest in the fridge for an hour to enhance flavor.
• Maple syrup is classic, but try a spicy honey drizzle for a twist.
• If you're short on time, use store-bought waffles and just focus on perfecting the chicken.

Storage

Store leftover chicken in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness. Waffles can be frozen for up to a month; reheat in a toaster or oven.

Serving Suggestions

• Serve with classic maple syrup.
• Pair with a side of crispy bacon.
• Add a fried egg on top for a hearty breakfast option.
• Accompany with fresh fruit for a balanced meal.

FAQ