This is the best fried chicken and waffle recipe that you will come across. Below I will share with you tips and tricks to make the perfect fried chicken and waffles for you and your family.
First rule: brine, marinate, or season your chicken very well!
Or you will end up with some pretty dry chicken!
Now, normally I let my chicken bathe in some milk, hot sauce, vinegar, eggs, or whatever I have on hand. I wanted the recipe on this page to be how my mother made it for my family growing up. The only time my mother would only soak the chicken in eggs or milk on special occasion. Although, we do not eat chicken strips unless they’re in eggs first. I’m going to test out making my chicken strips in eggs again. I know that I mention all of the time how I can’t eat eggs. I go out to eat all of the time and I’m more than sure that they cook with eggs; I haven’t gotten sick yet. Chicken strips fried in egg are superior to the ones soaked in milk. We didn’t grow up eating the typical southern fried chicken. But, I promise that this kind of chicken just as delicious.
On this day, I decided to allow my chicken to sit in the fridge with my seasonings for 9 hours. Yes, 9 hours! When you allow seasoning to really seep into the chicken, the outcome is always something special. There is a major difference in the quality of the meat that you consume after waiting so long for the flavors to really set in. You don’t have to wait 9 hours like I did. I prepped this chicken while making breakfast so that it could be ready to go before breakfast. My mom never did it this way and she’d normally season, flour, and then fry all within the same hour. A lot of professionals like to soak the chicken and the seasonings in buttermilk for the same amount of hours. This is completely optional.
The seasoning blend for fried chicken is extremely important. The seasoning can really make or break the chicken. If you under season, the chicken is bland and you’re forced to coat it in lots of hot sauce. If you over season, the chicken is overwhelming and you don’t want to eat. I always recommend you to eyeball your seasonings. Drop a little bit of it at a time and really rub those seasonings into the meat. Remember to always season your flour as well. When you bite into fried chicken, you really want to taste that salt and that sweet paprika that you have used.
Also, I recently started using the double fry method when frying my chicken. This is completely optional. A lot of chefs do this to make sure that the skin on the chicken gets extra crispy. This is unnecessary if you use buttermilk or egg, the skin of the chicken will be crispy already. The skin on my recipe is crispy, not crunchy. It’s also not too hard to eat. I cannot stand extra hard fried chicken. You can always tell that the goal of the chef is to make the chicken as crispy as possible. But, the problem that you have created is inedible chicken. Nobody wants to strangle to get some chicken skin down. You also don’t want the skin of the chicken to be soggy either. So be careful!
I prefer to fry my chicken in peanut oil and duck fat because I have found that the texture of the chicken is so much better compared to any other fats that I have used. I strongly recommend that you DO NOT use an oil like Olive Oil to fry your chicken. The result is always bitter because of the low smoke point that Olive Oil has. Honestly, I don’t really like to cook meat in Olive Oil. Honestly, duck fat is my favorite fat to cook my meats in. Duck fat may be a little hard to find though, so if you can’t find it, use peanut oil instead!
Last updated: October 13, 2018
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