The First Bite That Changed Everything
I still remember the crunch of that first bite. Golden chicken, crispy outside, juicy inside. Sweet syrup dripped onto fluffy waffles. It was love at first taste. Ever wondered how you could turn Southern Fried Chicken and Buttermilk Waffles into something unforgettable? The secret? Patience and layers of flavor. Brining the chicken keeps it tender. Double-dipping the batter adds crunch. This dish is worth every minute. What’s your favorite food memory? Share below!My Messy First Attempt
My first try was a comedy of errors. I forgot to brine the chicken. The waffles stuck to the iron. But here’s the thing: cooking teaches us to adapt. Home cooking isn’t about perfection. It’s about joy, even in mistakes. Now I laugh at that soggy chicken. It led me to this foolproof recipe. Who else has a kitchen fail story? Tell me in the comments!Why This Combo Works
– The salty-spicy chicken balances the sweet, buttery waffles. – Crispy meets soft—texture contrast is key. Which flavor combo surprises you most? Is it the heat of Cajun seasoning with maple syrup? Or the tangy buttermilk in both chicken and waffles? Try it and decide. Poll: sweet or savory waffles—which do you prefer?A Dish With Deep Roots
This dish started in the American South. It blends African frying techniques with European waffle traditions. *Did you know it became a late-night jazz club staple in the 1930s?* Today, it’s a brunch favorite nationwide. Food connects us to history. Every bite tells a story. What’s your go-to comfort food with a backstory?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Chicken tenderloin | 1 lb | |
| Water | 4 cups | |
| Kosher salt | ¼ cup | |
| Self-rising flour | 1¼ cup | |
| Cornstarch | ¼ cup | |
| Garlic powder | 1 teaspoon | |
| Sea salt or seasoned salt | 1½ teaspoon | |
| Cajun seasoning | 1 teaspoon | |
| Black pepper | ¼ teaspoon | |
| Paprika | ¼ teaspoon | |
| Parsley | 1 teaspoon | dried |
| Egg | 1 | |
| Buttermilk | ¼ cup | |
| Water | ¼ cup | |
| Fresh parsley | ½ tablespoon | |
| All-purpose flour | 1 ¾ cups | |
| Baking powder | 1 tablespoon | |
| Granulated sugar | 2-3 tablespoons | |
| Salt | ½ teaspoon | |
| Whole milk | 1 cup | |
| Buttermilk | ½ cup | |
| Eggs | 2 | divided (yolks & whites separated) |
| Unsalted butter | 4 tablespoons | melted |
| Canola oil | ¼ cup | |
| Vanilla extract | 1 teaspoon | |
| Softened butter | As needed | for brushing |
| Maple syrup | As needed |
How to Make Southern Fried Chicken and Buttermilk Waffles
Step 1 Brine the chicken for 30 minutes. Mix water and salt until dissolved. Soak the chicken, then drain and pat dry. This keeps the meat juicy and tender.
Step 2 Make the dry and wet coatings. Whisk flour, cornstarch, and spices in one bowl. In another, mix egg, buttermilk, and water for the batter.
Step 3 Coat the chicken twice for extra crunch. Dip in dry mix, then batter, then dry again. Let excess drip off between layers.
Step 4 Fry the chicken until golden brown. Heat oil to 350°F and cook 4-5 minutes per side. Drain on a rack to stay crispy.
Step 5 Make the waffle batter while chicken rests. Whisk dry ingredients, then add wet ones. Fold in whipped egg whites for fluffiness. *Hard-learned tip: Don’t stack waffles—they’ll get soggy. Use a wire rack to keep them crisp.* What’s the secret to extra-crispy chicken? Share below! Cook Time: 30 minutes Total Time: 1 hour 30 minutes Yield: 4 servings Category: Brunch, Comfort Food
3 Fun Twists to Try
Spicy Maple Add cayenne to the chicken coating. Drizzle waffles with spicy maple syrup for a sweet-heat kick.
Herb Waffles Mix chopped rosemary into the waffle batter. Pair with lemon-pepper chicken for a fresh twist.
BBQ Style Skip the syrup. Top chicken with tangy BBQ sauce and pickles for a savory take. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with collard greens or a simple slaw. Add hot sauce or honey butter for extra flavor. Pair with sweet tea or a cold lager. For a fancy touch, try sparkling cider with orange zest. Which would you choose tonight? Tell us below!
Storing and Reheating Tips
Keep fried chicken crispy by storing it uncovered in the fridge. Waffles go in an airtight container—they’ll last 2 days. Reheat chicken in a 375°F oven for 10 minutes. Waffles toast up nicely in a toaster. *Fun fact: Brushing waffles with butter before storing keeps them moist.* Batch-cook the chicken and freeze before frying for quick meals. Why this matters: Soggy chicken ruins the crunch. Proper storage saves time and flavor. Ever tried freezing waffles? Share your tricks below!Fix Common Mistakes
Issue 1: Chicken coating falls off. Fix: Dry chicken thoroughly before dipping. Issue 2: Waffles stick to the iron. Fix: Grease the iron well and don’t peek too soon. Issue 3: Bland flavor. Fix: Double the spices in the flour mix. A reader once told me adding a pinch of cayenne changed everything. Why this matters: Small tweaks make big differences. What’s your biggest kitchen fail? Let’s laugh and learn together!Your Questions Answered
Q: Can I make this gluten-free?
A: Swap flour for a 1:1 gluten-free blend. Cornstarch is already GF.
Q: How far ahead can I prep?
A: Brine chicken overnight. Batter waffles 2 hours before cooking.
Q: No buttermilk?
A: Mix 1 cup milk with 1 tbsp lemon juice. Let it sit 5 minutes.
Q: Can I double the recipe?
A: Yes! Fry chicken in batches to avoid crowding the pan.
Q: Best syrup substitute?
A: Honey or hot sauce for a sweet or spicy twist.
Last Bite
This dish is pure comfort—crispy, sweet, and totally shareable. My grandkids beg for it every Sunday.Tag @SpoonSway on Pinterest with your creations! Happy cooking! —Sarah Cooper.
Southern Fried Chicken and Buttermilk Waffles Delight
Description
Experience the perfect combination of crispy fried chicken and fluffy buttermilk waffles in this Southern classic dish.
Ingredients
Instructions
- Add water and salt to a large bowl and stir until the salt has dissolved.
- Add the chicken, cover, and refrigerate for 30 minutes.
- Drain and dry off the chicken with paper towels and set aside until ready to use.
- In a large bowl or shallow dish, whisk together flour, cornstarch, garlic powder, salt, cajun seasoning, black pepper, paprika, and dried parsley.
- Remove ½ cup of the flour mixture and place it into another large bowl or shallow dish.
- To this bowl, mix in egg, buttermilk, and water until the mixture looks like a batter.
- To coat the chicken, first, dip it into the dry flour mixture and coat lightly.
- Next dip it onto the batter mixture, coating completely and letting the excess drip off.
- Next, place the chicken back into the dry flour mixture and coat completely.
- Place the chicken on a wire rack and when all of them have been coated, recoat each one again in the dry flour only.
- Heat oil to 350 F. and fry each tender until golden and cooked through.
- Place chicken on a wire rack over a baking sheet to drain. Immediately sprinkle with fresh parsley.
- Place chicken into a 250 F. oven to keep it warm while you prepare the waffles.
- In a large bowl whisk together flour, baking powder, sugar salt.
- Make a well in the center of the bowl and add whole milk, buttermilk, egg yolks, melted butter, oil, and vanilla extract.
- Stir together using a rubber spatula just until combined. (batter should be a little lumpy)
- Place egg whites into a large bowl and mix until they are firm and can hold stiff peaks.
- Gently fold the egg whites into the batter until combined. Let batter rest while the waffle iron is heating.
- Cooked the waffles according to your waffle irons instructions.
- When waffles are done place them on a wire rack (do not stack) and immediately brush them with softened butter.
- Immediately plate the waffles and top with the chicken. Add a generous amount of syrup and serve immediately.
Notes
- For extra crispiness, let the coated chicken rest for 10 minutes before frying. You can also add a dash of hot sauce to the batter for a spicy kick.
Fried Chicken, Waffles, Southern, Comfort Food, Brunch
