Description
A delightful Southern classic, Honey Fried Chicken and Waffles combines super crispy fried chicken chunks drizzled with warm honey glaze served alongside fluffy buttermilk waffles. This recipe offers a perfect balance of sweet and savory flavors, making it an indulgent and satisfying meal ideal for brunch or dinner.
Ingredients
Scale
Waffle Batter
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 2/3 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Fried Chicken Coating
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper (to taste)
Chicken and Frying
- 2 pounds boneless, skinless chicken breasts or thighs (cut into 1 1/2-inch chunks)
- 2 cups buttermilk
- 6 cups vegetable oil
Glaze
- 1/4 cup honey (warmed)
Instructions
- Prepare the Waffle Batter: In a large mixing bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, and kosher salt. In a separate bowl, combine buttermilk, eggs, and melted butter. Gradually pour the wet mixture into the dry ingredients and stir until just combined. Set the batter aside to rest while preparing the chicken.
- Marinate Chicken: Place the chicken chunks in a large bowl and pour 2 cups of buttermilk over them. Cover and refrigerate for at least 15 minutes to tenderize and add flavor.
- Prepare Coating Mixture: In another bowl, mix together 1 1/4 cups flour, cornmeal, baking powder, cayenne pepper, kosher salt, and freshly ground black pepper. This mixture will create the crispy coating for the chicken.
- Coat the Chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the coating mixture, pressing lightly to adhere the crust evenly.
- Heat Oil: In a deep skillet or heavy-bottomed pot, heat 6 cups of vegetable oil to 350°F (175°C). Use a thermometer for accuracy to ensure the chicken fries properly without burning.
- Fry the Chicken: Carefully place coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry for about 7-8 minutes or until they are golden brown, crispy, and cooked through. Remove from oil and drain on a wire rack or paper towels.
- Cook the Waffles: Preheat your waffle iron and lightly grease it. Pour the prepared waffle batter onto the hot iron and cook according to your waffle maker's instructions, usually around 4-5 minutes or until golden and fluffy.
- Warm the Honey: Gently warm the honey in a small saucepan or microwave until it is easily drizzleable but not too hot.
- Serve: Plate waffles and top with the fried chicken chunks. Drizzle warmed honey generously over the chicken and waffles for a perfect sweet and savory finish.
Notes
- For extra crispy chicken, double dredge by dipping coated chicken back into the buttermilk and then into the coating mixture again before frying.
- You can substitute chicken thighs for extra juiciness or breast meat for leaner bites.
- If you don’t have buttermilk, mix 1 tablespoon lemon juice or white vinegar with 1 2/3 cups milk and let sit for 5 minutes to make a buttermilk substitute.
- Adjust cayenne pepper to your heat preference or omit for a milder flavor.
- Keep cooked chicken warm in a low oven (about 200°F) while frying remaining pieces to serve everything hot.
- Use a thermometer to ensure oil temperature stays consistent for perfectly fried chicken.
- Leftover chicken can be reheated in the oven to maintain crispiness rather than microwaving.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
