Have you ever had a classic southern breakfast of chicken and waffles? It’s truly one of the most amazing brunch dishes, which is why I’m adding it to our brunch series for National Waffle Day!
There is something perfect about a warm buttermilk waffle topped with crispy fried chicken and drizzled with maple syrup that just makes you want to host brunch everyday. If you haven’t tried this classic yet, I urge you to try this recipe. You can use your preferred buttermilk waffle recipe for this dish or pick up your favorite boxed mix from the store. I chose to do the latter to make this brunch dish even easier to make.
I used a simple fried chicken recipe that was inspired by one of my favorite cookbooks. It involves brining the chicken in a buttermilk mixture with maple syrup, chili pepper, salt, and pepper for a few hours (or overnight in the Refrigerator). The brining process helps make your chicken nice and moist. The chicken will absorb the sweetness of the maple syrup and a little kick of spice from the chili pepper.
When you’re ready to fry, make sure you’re using a heavy bottomed cast iron skillet or Dutch oven. I love my KitchenAid® 4.0-Quart Casserole. The cast iron material retains heat very well and keeps it at the temperature you want while frying the batches of chicken.
To fry, remove the chicken from the brine and toss each piece in the flour mixture (flour, corn meal, chili powder, salt, and pepper) making sure to coat all sides of each piece. Place on a parchment-lined cookie sheet.
Pour the vegetable oil into your 4.0-Quart Casserole and heat over medium-high heat on your KitchenAid® Electric Convection Slide-In Range. To test if the oil is ready for frying, toss some of the flour into the 4.0-Quart Casserole. When the flour sizzles, the oil is ready.
Place 4-5 chicken wings in the 4.0-Quart Casserole and fry each side for 2-3 minutes or until golden brown. Remove the chicken wings from the oil and drain on a paper towel. Fry the chicken wings in batches, making sure not to overcrowd the 4.0-Quart Casserole. If desired, preheat your Electric Convection Slide-In Range to 165°F and keep your batches of fried chicken warm until right before you serve it!
While you’re frying, you can multitask by baking off the delicious waffle bases for this dish. Prepare your waffle batter following the directions on the box (or following your favorite recipe, if desired). Then, bake the batter using your KitchenAid® Waffle Baker.
After baking off your waffles, top immediately with warm fried chicken.
Finish this dish off with a drizzle of maple syrup and serve immediately. I simply cannot wait for you to try this traditional southern brunch dish for yourself!
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Chicken and Waffles
Makes 6-8 servings
For fried chicken
20 chicken winglets
1 1/2 cups buttermilk
1/2 cup maple syrup
1 teaspoon salt
1 teaspoon black pepper
2-3 teaspoons chili or cayenne powder
1 cup all-purpose flour
1/4 cup white or yellow corn meal
1 teaspoon chili or cayenne powder
Salt and pepper to taste
For the waffles
Use your favorite boxed mix
Wash and clean the chicken wings. Place in an airtight container or large zippered plastic bag.
In a medium bowl, whisk together the buttermilk, maple syrup, salt, pepper and chili powder. Pour the mixture over the wings and cover. Refrigerate for at least four hours or overnight to brine.
Preheat your KitchenAid® Electric Convection Slide-In Range to 165°F. Prepare the flour mixture in a medium bowl by whisking together the flour, corn meal, chili powder and season with salt and pepper to taste. Remove the chicken from the buttermilk brine and toss each in the flour mixture, one by one. Make sure you coat all sides. Place on a parchment lined cookie sheet.
When ready to fry, pour the vegetable oil into your KitchenAid® 4.0-Quart Casserole. Heat oil over medium-high heat on your Electric Convection Slide-In Range. To test if the oil is ready for frying, toss some of the flour into the 4.0-Quart Casserole. When it sizzles, the oil is ready.
Place 4-5 chicken wings in the 4.0-Quart Casserole and fry each side for 2-3 minutes or until golden brown. Remove the chicken wings from the oil and drain on a paper towel. Fry the chicken wings in batches, making sure not to overcrowd the pot. Keep your fried chicken wings warm in your Electric Convection Slide-In Range until ready to serve.
While you are frying, prepare the waffles according to the directions on the box. Bake off your waffles in the KitchenAid® Waffle Baker.
When ready to serve, top each waffle with 2-3 chicken wings and drizzle on maple syrup.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*