Description
Elevate your brunch with a hearty chicken and waffles buffet—crispy chicken, fluffy waffles, and sweet maple drizzle for a crowd-pleasing sp
Ingredients
Scale
- 2 lbs boneless, skin‑less chicken thighs, cut into bite‑size pieces
- 1 cup buttermilk
- 1 cup all‑purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk, smoked paprika, garlic powder, onion powder, salt, and pepper. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize.
- Prepare the Waffle Batter: In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat milk, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry and stir until just combined—lumps are fine.
- Heat the Oil: Pour vegetable oil into a deep skillet or fryer to a depth of 2 inches. Heat to 350°F (175°C). Use a thermometer for accuracy.
- Coat the Chicken: Remove each chicken piece from the buttermilk, letting excess drip off. Dredge in flour, shaking off excess. Fry in batches, 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
- Cook the Waffles: Preheat a waffle iron according to manufacturer instructions. Lightly grease the plates. Pour the batter onto the center of each iron, close, and cook until golden brown—about 4–5 minutes. Keep warm in a low oven (200°F/90°C) while you finish the rest.
- Assemble the Buffet: Arrange the fried chicken on a platter, then place a stack of waffles beside it. Provide small bowls of maple syrup, honey, and fruit preserves. Add a side of fresh berries or sliced bananas for a bright contrast.
- Serve Immediately: Encourage guests to pile chicken onto waffles, drizzle sauce, and enjoy while hot.
Notes
- Use a thermometer to ensure the oil stays at a steady 350°F—too hot and the waffles burn; too cool and the chicken will absorb oil.
- Let the waffle batter rest for 5 minutes before cooking; this helps the gluten relax and yields a lighter texture.
- For extra crunch, double‑coat the chicken: after the flour dredge, dip back into buttermilk and then flour again.
- Keep the waffles warm in a low oven rather than a toaster; this preserves their crispness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Chicken
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken and waffles brunch buffet