Description
Discover a mouth‑watering chicken and waffles brunch partie recipe that blends crispy fried chicken with fluffy waffles, perfect for a weeke
Ingredients
Scale
- 1.5 lb boneless, skinless chicken thighs, cut into bite‑size pieces
- 1 cup all‑purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional for heat)
- 1 cup buttermilk
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Marinate the chicken: In a bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Toss the chicken pieces in the flour mixture, shaking off excess. Pour the buttermilk over the coated chicken, cover, and refrigerate for at least 30 minutes (or up to 4 hours). This step keeps the chicken moist and adds flavor.
- Prepare the waffle batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the egg yolks, buttermilk, milk, melted butter, and vanilla. Combine the wet and dry ingredients, stirring until just mixed; the batter should be slightly lumpy.
- Whip the egg whites: In a clean bowl, beat the egg whites to stiff peaks. Gently fold the whites into the waffle batter, being careful not to deflate them. This gives the waffles a light, airy texture.
- Heat the waffle iron: Preheat according to the manufacturer’s instructions. Lightly grease the iron with a brush of melted butter.
- Cook the waffles: Pour enough batter onto the iron to cover the surface. Close the lid and cook until golden brown, about 4–5 minutes. Transfer to a warm plate and cover loosely with foil to keep warm. Repeat until all batter is used.
- Fry the chicken: Heat about 1 inch of vegetable oil in a deep skillet to 350 °F (175 °C). Pat the marinated chicken dry with paper towels. Fry in batches, 3–4 minutes per side, until golden and cooked through (internal temp 165 °F). Drain on paper towels.
- Assemble the brunch platter: On a large serving platter, arrange a nest of waffles. Top each waffle with a few pieces of crispy chicken. Drizzle maple syrup over the whole assembly, then sprinkle chopped thyme and a light dusting of powdered sugar if desired. Add fresh berries or banana slices on the side for a pop of color.
- Serve immediately: This dish is best enjoyed hot and fresh. If you’re hosting a brunch, keep the waffles warm in a low oven (200 °F) and reheat the chicken in a skillet or oven to maintain crispness.
Notes
- Use a thermometer to ensure the chicken reaches 165 °F for safety.
- For extra crunch, double‑coat the chicken: dip in buttermilk again before the flour mix.
- Keep the waffle batter covered while you fry the chicken to prevent it from drying out.
- If you don’t have a waffle iron, a griddle can work—just press the batter into a thin layer and flip once.
- Serve with a side of fresh fruit or a light yogurt dip for balance.
- 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 partie