Chicken and Waffles
Crispy buttermilk-fried chicken stacked on a golden, fluffy waffle and drizzled with warm maple syrup for the ultimate sweet-and-savory comfort plate.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Submerge the chicken thighs in 1 cup buttermilk with 1 teaspoon salt and refrigerate for at least 30 minutes to tenderize and season the meat.
- 2
Whisk together 1.5 cups flour, 1 teaspoon salt, and the paprika, then dredge each marinated thigh in the seasoned flour, pressing firmly so the coating adheres.
- 3
Heat oil to 350°F in a deep skillet and fry the chicken for 12-14 minutes, turning once, until the crust is deep golden and the internal temperature reaches 165°F, then drain on a wire rack.
- 4
For the waffles, whisk the remaining 1/2 cup flour with the baking powder, sugar, and a pinch of salt, then stir in the eggs and remaining 1 cup buttermilk until just combined.
- 5
Pour the batter into a preheated, greased waffle iron and cook for 4-5 minutes until crisp and golden.
- 6
Place a hot waffle on each plate, top with a piece of fried chicken, and finish with a generous drizzle of warm maple syrup.
Plan it in Listahan
Add Chicken and Waffles to your week, check it against your household's allergens, and build the shopping list automatically.