Description
Enjoy a classic Southern comfort food with this Honey Fried Chicken and Waffles recipe that pairs crispy, juicy fried chicken with fluffy, tender buttermilk waffles, all drizzled with warm honey for a perfect balance of sweet and savory flavors.
Ingredients
Scale
Waffles
- 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)
Chicken
- 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)
- 2 pounds boneless, skinless chicken breasts or thighs (cut into 1 1/2-inch chunks)
- 2 cups buttermilk
- 6 cups vegetable oil (for frying)
Glaze
- 1/4 cup honey (warmed)
Instructions
- Prepare the waffle batter: In a large bowl, whisk together 2 cups of all-purpose flour, sugar, baking powder, baking soda, and kosher salt. In another bowl, combine the buttermilk, eggs, and melted butter. Mix the wet ingredients into the dry ingredients until just combined. Let the batter rest while you prepare the chicken.
- Marinate the chicken: Place the cut chicken chunks into a bowl with 2 cups buttermilk, ensuring they are fully submerged. Cover and refrigerate for at least 20 minutes to tenderize and flavor the chicken.
- Prepare the chicken coating: In a shallow dish, mix 1 1/4 cups all-purpose flour, cornmeal, baking powder, cayenne pepper, kosher salt, and freshly ground black pepper. This mixture will give the chicken a crispy, flavorful crust.
- Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour and cornmeal mixture, pressing gently to adhere the coating well.
- Heat the oil: In a deep skillet or Dutch oven, heat 6 cups of vegetable oil to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to maintain consistent temperature for safe frying.
- Fry the chicken: Carefully place the coated chicken pieces into the hot oil in batches without overcrowding. Fry for about 6 to 8 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit.
- Drain and keep warm: Remove the fried chicken and place on a wire rack over a baking sheet or on paper towels to drain excess oil. Keep warm in a low oven while frying remaining batches.
- Cook the waffles: Preheat your waffle iron and lightly grease it. Pour an appropriate amount of waffle batter onto the iron and cook according to the manufacturer's instructions until golden and crisp on the outside but tender inside.
- Prepare the honey glaze: Warm the honey gently until it is fluid and easy to drizzle.
- Serve: Plate the waffles and top with pieces of fried chicken. Drizzle generously with the warmed honey glaze for a delicious sweet and savory finish. Serve immediately.
Notes
- For extra crispy chicken, double dredge the chicken pieces by dipping again in buttermilk and the flour mixture.
- Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
- Use fresh buttermilk for best waffle texture; you can substitute with milk plus lemon juice if needed.
- Maintain oil temperature to prevent greasy fried chicken.
- Waffles can be kept warm in a low oven while frying chicken to serve everything hot.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
