Ingredients:
- For the fried chicken:
- 4 chicken thighs, bone-in and skin-on
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- For the buttermilk waffles:
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 2 eggs
- Maple syrup and butter for serving
Instructions:
-
Prepare the fried chicken:
- In a bowl, marinate chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.
- In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge chicken in the seasoned flour mixture, coating evenly.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry chicken thighs for 12-15 minutes, or until golden brown and cooked through. Drain on paper towels.
-
Make the buttermilk waffles:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Cook waffles according to your waffle iron’s instructions until golden and crispy.
Serve: Serve hot fried chicken with freshly made buttermilk waffles, drizzled with maple syrup and a pat of butter.
Cooking time: Approximately 1 hour (including marinating time)
Tips:
For extra crispy chicken, double-dip the chicken in the seasoned flour mixture after marinating in buttermilk.