Southern Chicken & Waffles (Print Version)

# Ingredients:

→ For the Fried Chicken

01 - 6-8 chicken pieces (thighs, drumsticks, or boneless breasts)
02 - 2 cups (480ml) buttermilk
03 - 1 teaspoon hot sauce (optional)
04 - 2 cups (250g) all-purpose flour
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon cayenne pepper (optional)
11 - Vegetable oil for frying

→ For the Waffles

12 - 2 cups (250g) all-purpose flour
13 - 1 tablespoon sugar
14 - 1 tablespoon baking powder
15 - ½ teaspoon salt
16 - 2 large eggs
17 - 1¾ cups (420ml) milk
18 - ½ cup (115g) unsalted butter, melted
19 - 1 teaspoon vanilla extract

→ For Serving

20 - Maple syrup
21 - Honey butter (optional)

# Instructions:

01 - Soak chicken in buttermilk and hot sauce mixture. Refrigerate 1 hour to overnight.
02 - Dredge marinated chicken in seasoned flour mixture, pressing to adhere. For extra crispiness, double-dip in buttermilk and flour.
03 - Fry in 350°F (175°C) oil for 12-15 minutes until golden and internal temp reaches 165°F (74°C). Drain on rack.
04 - Whisk dry ingredients in one bowl, wet in another. Combine until just mixed (small lumps are okay).
05 - Pour batter onto preheated, greased waffle iron. Cook until golden and crisp (about 4-5 minutes).
06 - Plate waffles topped with fried chicken. Drizzle with maple syrup and honey butter.

# Notes:

01 - For sweeter waffles: Increase sugar to 2-3 tablespoons.
02 - Crispy tip: Let breaded chicken rest 10 minutes before frying for better coating adhesion.
03 - Storage: Reheat leftovers in oven/air fryer at 375°F (190°C) for 5-7 minutes to maintain crispness.

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