Fried Chicken and Waffles with Sriracha Honey
Chicken and waffles is nothing short of amazing and will soon become a family favorite! Make it today for a special Sunday brunch or dinner.
Ingredients
Chicken
- 8 skinless boneless chicken thighs
- 1 1/2 cups buttermilk
- 1 large egg
- 1 cup flour either all-purpose or self-rising
- 1 1/2 cups panko bread crumbs
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- peanut oil for frying
- honey sriracha sauce for serving
Waffles
- 2 large eggs
- 2 cups self-rising flour
- 2 cups milk
- 1/3 cup canola oil
- cooking spray
Instructions
Chicken
- Rinse the chicken thighs and pat them dry with paper towels. Place the chicken in a gallon-size ziplock bag and pour the buttermilk on top. Seal and refrigerate for at least 2 hours.
- When ready to cook, preheat the oven to 275 degrees. Line 2 rimmed baking sheets with parchment paper. Drain the buttermilk into a shallow bowl and whisk in the egg.
- In another shallow dish, combine the flour, panko breadcrumbs, garlic salt, onion powder, paprika, kosher salt, and pepper.
- Dip each piece of chicken into the buttermilk mixture, shaking off the excess, then dredge in the flour mixture, again shaking off the excess. Place the chicken on one of the prepared baking sheets until all the chicken is coated.
- In a heavy cast iron skillet over medium high heat, pour the peanut oil to to come up to a depth of 1 inch. Heat the oil until it is hot enough so that a pinch of flour dropped into the oil immediately sizzles.
- Fry the chicken in batches (don't overcrowd the pan!). Cook on each size for 5 to 6 minutes, until the chicken is crispy and the desired brown color. Place the chicken on the clean baking sheet lined with parchment paper and place in the oven to keep warm while you prepare the waffles.
Hot Honey Sauce
- In a small sauce pan over medium heat, stir together the honey, sriracha sauce, garlic powder, and onion powder. Bring to a boil, then immediately reduce the heat to low. Keep warm until ready to serve.
Waffles
- Preheat the waffle maker, first coating the irons with baking spray.
- Separate the eggs. Beat the egg whites until stiff peaks form and set aside
- In a large bowl, add the flour, milk, canola oil, and egg yolks. With an electric mixer mix at low speed, combine the ingredients until moistened. Increase the speed to medium and mix until smooth. Gently fold in the beaten egg whites.
- Cook the waffles on the hot irons, using about 1/2 cup batter per waffle (or the recommended amount for your waffle iron) until golden, approximately 3 to 4 minutes.
- Serve waffles topped with 2 fried chicken thighs and drizzled with the warm sriracha honey sauce.
Notes
If you want to prepare the waffle batter ahead of time, it can be mixed up and kept in the fridge until you're ready to cook. Just give it a gentle stir when you're ready to start the waffle cooking.
Keep cooked waffles warm by placing them in a single layer on a baking sheet in a 275-degree oven.
Nutrition
Serving: 1gCalories: 675kcalCarbohydrates: 74gProtein: 41gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 18gCholesterol: 213mgSodium: 1249mgFiber: 3gSugar: 22g
Tried this recipe?Let us know how it was.