Description
A delightful combination of super crispy fried chicken chunks drizzled with warm honey glaze, served alongside fluffy buttermilk waffles. This classic comfort dish balances savory and sweet flavors perfectly for an indulgent meal.
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, for frying
Finishing
- 1/4 cup honey, warmed
Instructions
- Prepare the waffle batter: In a large mixing bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and kosher salt. In a separate bowl, beat the buttermilk, eggs, and melted butter until well combined. Pour the wet ingredients into the dry and stir until just combined. Set aside to rest while preparing the chicken.
- Marinate the chicken: Place the chicken pieces in a bowl and pour 2 cups buttermilk over them. Stir to coat evenly and let marinate for at least 15 minutes to tenderize and add moisture.
- Make the chicken coating: In a separate shallow dish, combine 1 1/4 cups flour, cornmeal, baking powder, cayenne pepper, kosher salt, and freshly ground black pepper. Mix well to ensure even seasoning.
- Coat the chicken: Remove chicken pieces from the buttermilk, letting the excess drip off, then dredge them thoroughly in the flour and cornmeal mixture. Shake off any excess coating and set aside.
- Fry the chicken: Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F. Fry the chicken pieces in batches to avoid overcrowding, cooking until golden brown and cooked through, about 5-7 minutes per batch. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Cook the waffles: Preheat your waffle iron according to manufacturer instructions. Pour batter onto the hot waffle iron, cooking until waffles are golden and crisp, about 4-5 minutes each. Keep waffles warm while frying remaining batches.
- Finish and serve: Drizzle the warm honey over the fried chicken pieces. Serve immediately alongside the freshly made buttermilk waffles for the perfect combination of textures and flavors.
Notes
- For extra crispy chicken, double-dip the chicken pieces in the buttermilk and coating mixture before frying.
- If buttermilk is not available, you can substitute by mixing 1 2/3 cups milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5 minutes.
- Use a thermometer to maintain oil temperature at 350°F for perfectly fried chicken without greasiness.
- Waffles can be kept warm in a 200°F oven while cooking remaining batches.
- Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
