Fried Chicken & Cheddar Chive Waffles
Fried chicken and waffles is a revelation for brunch - or breakfast for dinner - when paired with a savory, cheesy waffle.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
- 2-3 lb boneless, skinless chicken thighs
- 2 c all purpose flour
- 1/2 c cornstarch
- 1.5 tbsp garlic powder
- 1.5 tbsp paprika
- 3 tsp cayenne
- 2 tbsp salt
- 1 large egg, beaten
- 1.5 c buttermilk
- 8 c vegetable oil, for frying
Cheddar Chive Waffles
- 1 serving favorite waffle mix my box makes about 6 waffles
- 1 c shredded cheddar cheese
- 2 tbsp chives, chopped, plus more for garnish
- maple syrup, for serving
Salt chicken and place in the refrigerator for 6 hours or overnight.
When the chicken is ready, mix flour, cornstarch and spices in a medium bowl and set aside for dredging.
Beat egg in a separate bowl; add buttermilk and mix well to combine.
Dredge all the chicken pieces in the flour mixture and place on a rack.
Pour 4 tbsp of the buttermilk mixture into the flour mixture and mix to make chunky pieces.
Dredge the chicken in the buttermilk. Then, pat the buttermilk-flour mixture onto each chicken piece - this is how you get the craggly pieces!
Place in the refrigerator for at least 30 minutes or up to 12 hours.
While the chicken is chilling, prepare the waffles by making your waffle batter according to the box instructions, adding 1 c of cheddar and 2 tbsp of chopped chives. Stir well to combine.
Make your waffles according to the waffle maker instructions; place in a warm oven to keep hot.
While making your waffles, start to heat the oil for frying until it reaches a 350 degrees (use a thermometer!)
Fry the chicken pieces until deep golden brown about 5-8 minutes, turning the pieces frequently. Transfer to a wire rack set over paper towels to drain.
Monitor the heat while frying to keep it at 350 consistently.
When the chicken comes out of the fry, toss salt over it. Serve hot with warm waffles and maple syrup, plus chives for garnish.