Quick Fried Chicken and Waffles
This recipe delivers a quick rendition of the classic comfort dish, fried chicken and waffles. It features buttermilk-infused waffles and thin, crispy fried chicken cutlets. The meal is completed with traditional accompaniments of warm maple syrup, a pat of butter, and a dash of hot sauce for a perfect sweet and savory balance.
Equipment
- 1 Waffle Iron Essential for perfectly cooked waffles.
- 1 Large heavy-bottomed skillet or Dutch oven For even heat distribution when frying chicken.
- 2 Mixing Bowls For waffle batter and chicken dredging station.
- 1 Whisk To combine batter ingredients smoothly.
- 1 Tongs For safely handling chicken during frying.
Ingredients
Main
- 2 large eggs lightly beaten
- 3 cups low-fat buttermilk
- 1 stick unsalted butter melted and cooled, plus more, room temperature, for serving
- 3 cups unbleached all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Kosher salt and freshly ground pepper
- 1 cup safflower oil plus more for brushing
- 4 thin chicken cutlets about 1 pound total, patted dry
- Pure maple syrup and hot sauce such as Tabasco, for serving
Instructions
- In a large bowl, whisk together unbleached all-purpose flour, baking powder, baking soda, kosher salt, and freshly ground pepper.
- In a separate bowl, lightly beat large eggs, then whisk in low-fat buttermilk and melted, cooled unsalted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing with a whisk until just combined. Do not overmix; a few lumps are acceptable. Let the batter rest for 10-15 minutes.
- Pat chicken cutlets thoroughly dry and season generously with kosher salt and freshly ground pepper.
- Dredge chicken cutlets in the remaining flour mixture, ensuring they are fully coated, shaking off any excess.
- Heat 1 cup safflower oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering (approx. 350-375°F/175-190°C).
- Carefully place chicken cutlets in the hot oil, frying in batches without overcrowding the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer fried chicken to a wire rack set over a paper towel-lined baking sheet to drain, and keep warm.
- While chicken fries, preheat your waffle iron and lightly brush with additional safflower oil. Pour approximately 1/2 cup of waffle batter per waffle, cooking until golden brown and crisp.
- Serve the hot fried chicken immediately with fresh waffles, room temperature butter, pure maple syrup, and hot sauce.
Notes
To achieve truly crispy chicken, ensure cutlets are thoroughly patted dry before dredging. For an extra crisp coating, a double dredge (flour, egg, then flour again) can be employed, though the recipe implies a single dredge. Maintain a consistent oil temperature around 350-375°F (175-190°C) to prevent burning or greasy chicken. For the waffles, avoid overmixing the batter; lumps are fine. Let the batter rest for 10-15 minutes to allow the gluten to relax and baking powder to activate, resulting in lighter, fluffier waffles. Serve immediately to enjoy the best texture.