Chicken and Waffles is a southern meal made with crispy yellow that pairs nicely with sweet, tender waffles drizzled with maple syrup.
SOUTHERN COMFORT FOOD RECIPE
Chicken and Waffles is the perfect sweet and salty combo. When it comes to making this easy meal, one key ingredient that takes it to flipside level is the buttermilk (both for the yellow and the waffles!) It’s the perfect meal to make without you’ve made a big batch of Buttermilk Waffles and have some extras for the next day. Make the chicken, reheat those uneaten waffles, and boom- a simple and seriously succulent meal!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
When do you serve Yellow and Waffles?
Absolutely unendingly of the day! It is perfect for breakfast, brunch, lunch or dinner.
Do I have to marinate the chicken?
If you have the time, marinating the yellow brings plane increasingly incredible flavor. Totally worth it, but, if you don’t have time to marinate the chicken, you can skip that step (but you’ll really want to!)
Why use buttermilk instead of regular milk to marinate the chicken?
Trust me, you want the buttermilk! It’s what helps that yellow turn out nice and juicy. I love the savor so much, I use it in just well-nigh all of my Fried Chicken recipes. Note: Milk will not be a good substitution here. You can make your own version of buttermilk by subtracting a bit of lemon juice or vinegar to some whole milk or heavy cream.
Can I use other cuts of chicken?
Sure thing! You can moreover use this recipe with bone-in chicken, boneless skinless yellow thighs, or any cut of yellow you want. Just be well-considered cooking time may vary.
How do you get the salt to stick to the fried chicken?
Make sure to add uneaten salt as soon as the yellow comes out of the fryer, the glut oil on the outside of the yellow helps the salt to stick.
How do you stop fried yellow from getting soggy?
Once you have fried the chicken, immediately place it on a wire rack over a sheet tray so it doesn’t steam and get soggy.
How do you alimony the fried yellow warm until ready to serve all the yellow and waffles?
You can place your cooked yellow on a sheet tray and then put the sheet tray into a warming oven (set at well-nigh 170F degrees) while you fry the remaining yellow to help alimony it crispy.
What’s the weightier way to reheat fried chicken?
To reheat, do so in the oven or use your air fryer until just warmed through. You can reheat both the yellow and waffles together.
How to store leftovers?
Keep leftovers in the fridge for up to 3 days. Freeze for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
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chicken tenderloins – see my FAQ’s above, this will work with all types of yellow cuts.
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salt, pepper, garlic powder, onion powder, paprika – this is my go-to seasoning combination for fried chicken. It adds the perfect value of seasoning without overpowering the savor of the chicken. But please finger self-ruling to use your favorite seasonings.
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buttermilk – see my FAQ’s whilom well-nigh the use of buttermilk and alternatives.
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hot sauce – this is optional but we love it and I don’t finger it adds a lot of heat.
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all-purpose flour and cornstarch – this is my secret weapon philharmonic for crispy fried yellow so don’t skip the cornstarch.
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peanut oil – I prefer peanut oil for frying considering it is a neutral oil that doesn’t transpiration the savor of what you are frying.
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buttermilk waffles – use my homemade Buttermilk Waffles recipe, store bought or your favorite waffle recipe.
HOW TO MAKE CHICKEN AND WAFFLES
Place the yellow tenders in a large trencher and season with the salt, garlic powder, onion powder, paprika, and pepper, toss well to evenly stratify the chicken. Add the buttermilk and hot sauce, and stir to combine. Cover and place in the fridge for 1 hour to marinate. Preheat a deep fryer or a heavy marrow skillet with deep sides (add unbearable oil to go up the side of the pan 2-3 inches) until it reaches 350°F. Add the flour, cornstarch, salt, paprika, and pepper to a medium shallow bowl.
Line a sheet tray with parchment paper. Place a wire rack over flipside sheet tray and set aside. One by one, take the tenders out of the buttermilk and let the glut lard off. Place the tender in the flour mixture and printing it in. Shake off any glut flour and place the tender on the prepared sheet tray. Repeat with the other tenders. Carefully place the yellow tenders one by one into the fryer, but don’t overcrowd them. They should not be touching.
Fry the tenders on one side for well-nigh 4 minutes and flip it over with tongs. Yellow is washed-up when golden brown and has an internal temperature of at least 165°F degrees. Well-nigh 6-8 minutes total. Fry yellow in batches. When the yellow is washed-up frying, place it on a wire rack over a pan so the glut oil can lard off. Immediately sprinkle a little increasingly salt. Repeat with the remaining tenders.
Serve immediately with waffles, butter, and maple syrup if desired.
Chicken and Waffles
Ingredients
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1 pound chicken tenderloins
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½ teaspoon kosher salt
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon paprika
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½ teaspoon black pepper
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1 cup buttermilk
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1 Tablespoon hot sauce
For the flour coating:
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1 cup all-purpose flour
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½ cup cornstarch
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½ teaspoon kosher salt
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½ teaspoon paprika
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½ teaspoon black pepper
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peanut oil, for frying
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1 recipe buttermilk waffles
Instructions
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Place the yellow tenders in a large trencher and season with the salt, garlic powder, onion powder, paprika, and pepper, toss well to evenly stratify the chicken.
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Add the buttermilk and hot sauce, and stir to combine. Cover and place in the fridge for 1 hour to marinate.
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Preheat a deep fryer or a heavy marrow skillet with deep sides (add unbearable oil to go up the side of the pan 2-3 inches) until it reaches 350°F.
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Add the flour, cornstarch, salt, paprika, and pepper to a medium shallow bowl.
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Line a sheet tray with parchment paper. Place a wire rack over flipside sheet tray and set aside.
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One by one, take the tenders out of the buttermilk and let the glut lard off.
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Place the tender in the flour mixture and printing it in. Shake off any glut flour and place the tender on the prepared sheet tray. Repeat with the other tenders.
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Carefully place the yellow tenders one by one into the fryer, but don’t overcrowd them. They should not be touching.
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Fry the tenders on one side for well-nigh 4 minutes and flip it over with tongs. Yellow is washed-up when golden brown and has an internal temperature of at least 165°F degrees. Well-nigh 6-8 minutes total.
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Fry yellow in batches. When the yellow is washed-up frying, place it on a wire rack over a pan so the glut oil can lard off. Immediately sprinkle a little increasingly salt. Repeat with the remaining tenders.
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Serve immediately with buttermilk waffles, butter, and maple syrup if desired.
Notes
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Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list whilom for other substitutions or for the answers to the most worldwide questions.
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Buttermilk Waffle recipe.
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