Super crispy fried chicken, drizzled with a warm honey glaze, served with the fluffiest buttermilk waffles!
5 stars (1 rating)
Ingredients
for the buttermilk waffles
2cupsall-purpose flour
1tablespoonsugar
2teaspoonsbaking powder
¾teaspoonbaking soda
1teaspoonkosher salt
1 ⅔cupsbuttermilk
2large eggs
¼cupunsalted butter, melted
for the chicken
1 ¼cupsall-purpose flour
1cupyellow cornmeal
2teaspoonsbaking powder
1teaspooncayenne pepper
Kosher salt and freshly ground black pepper, to taste
2poundsboneless, skinless chicken breasts or thighs, cut into 1 1/2-inch chunks
2cupsbuttermilk
6cupsvegetable oil
¼cuphoney, 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.