Honey Fried Chicken and Waffles
Super crispy fried chicken, drizzled with a warm honey glaze, served with the fluffiest buttermilk waffles!
Ingredients
for the buttermilk waffles
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ⅔ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
for the chicken
- 1 ¼ 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
- ¼ cup honey, warmed
Instructions
for the buttermilk waffles
- Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
for the chicken
- In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper.
- Working one at a time, dredge chicken in flour mixture, dip into buttermilk, then dredge again in flour mixture, pressing to coat.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
- Serve immediately with waffles, drizzled with honey.
Notes
*The chicken can be kept warm, as needed, in the oven at 200 degrees F.