Description
Create a dreamy chicken and waffles brunch set up with crispy fried chicken, fluffy waffles, and all the toppings you love.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 4‑inch strips
- 1 cup (120 g) all‑purpose flour
- ½ cup (60 g) cornstarch
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional for heat)
- 1 tsp salt
- ¼ tsp black pepper
- 1 cup (240 ml) buttermilk
- 2 large eggs
- Vegetable oil, for frying (enough to fill a deep skillet 1‑inch deep)
- 2 cups (250 g) all‑purpose flour (for waffles)
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs, separated
- 1 ¾ cup (420 ml) milk
- ¼ cup (60 ml) melted butter
- 1 tsp vanilla extract
- Maple syrup, for drizzling
- Fresh chives, finely chopped (optional garnish)
- Pickled jalapeños, sliced (optional garnish)
Instructions
- Prep the chicken. In a large bowl combine 1 cup flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In a separate bowl whisk together buttermilk and 2 eggs. Dip each chicken strip into the buttermilk mixture, then coat thoroughly with the seasoned flour mixture. Let the coated chicken rest on a wire rack for 10 minutes – this helps the crust adhere.
- Heat the oil. Fill a heavy skillet or Dutch oven with about 1‑inch of vegetable oil and heat to 350°F (175°C). Use a thermometer; the oil should sizzle but not smoke.
- Fry the chicken. Working in batches, gently lower the chicken strips into the hot oil. Fry 4‑5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper‑towel‑lined plate and keep warm in a 200°F oven.
- Make the waffle batter. In a large bowl whisk together 2 cups flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the egg yolks, milk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined – a few lumps are fine.
- Whip the egg whites. Using a clean bowl and beaters, whisk the egg whites until stiff peaks form. Gently fold the whites into the waffle batter; this gives the waffles a light, airy texture.
- Cook the waffles. Preheat a waffle iron and lightly grease with cooking spray. Pour enough batter to fill the iron (usually ½‑¾ cup) and close the lid. Cook 4‑5 minutes, or until the waffle is golden and springs back when pressed. Keep cooked waffles warm in the same oven as the chicken.
- Plate the brunch set up. Place a warm waffle on a plate, top with a piece of fried chicken, and drizzle generously with maple syrup. Sprinkle chopped chives and a few pickled jalapeño slices for color and a hint of acidity. Serve the remaining waffles and chicken on a serving platter so guests can build their own plates.
Notes
- Use buttermilk. The acidity tenderizes the chicken and adds a subtle tang that balances the sweet syrup.
- Don’t over‑mix the waffle batter. Over‑mixing develops gluten, making waffles dense instead of fluffy.
- Maintain oil temperature. If the oil cools, the coating will absorb more oil and become soggy. Adjust the heat between batches.
- Keep everything warm. A low oven (200°F) ensures the chicken stays crispy while you finish the waffles.
- Serve immediately. The contrast of hot, crisp chicken with a soft waffle is at its peak right after plating.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- 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 set up