Fried Chicken & Waffles

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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.

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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.

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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!

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Southern, Fried Chicken, Poultry, Waffles
Yield: 10Pin it

Fried Chicken And Waffles

My take on the southern classic dish Fried Chicken and Waffles. Fried Chicken and Waffles are typically served with syrup and some type of gravy; my way of Fried Chicken and Waffles includes vanilla bean infused Maple Syrup and Red Devil Hot Sauce! The crunchy fried chicken is served over Birch Bender's Buttermilk Pancake Mix.

prep time: 9 hour and 30 minscook time: 30 minstotal time: 9 hours and 60 mins


Additional seasoning for flour:
  • 1 tbsp Herbs de Provence
  • 1 tbsp Garlic Salt
  • 1 tbsp Creole Seasoning
  • 1 tsp Sweet Paprika 


For the Chicken:
  1. In a small bowl, mix together 1 tbsp Garlic Powder, 1 tbsp Garlic Salt, 1/2 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tsp Onion Powder, 1 tbsp 21 Seasoning Salute, 1/2 tsp Creole Seasoning, 1 tbsp Herbs de Provence, 1/4 tsp Sweet Paprika, 1/4 tsp Cayenne Pepper, and 1/4 tsp White Pepper. Stir the seasonings together very well. Add your raw chicken to a large bowl and cover with the spices. Using your hands (wear gloves), rub the seasoning all over the chicken until it is completely covered. Cover with plastic wrap and place in the refrigerator for 9 hours. 
  2. After the 9 hours are up, remove the chicken from the fridge. In ziplock or paper bag, add your flour, dry mustard powder, cornstarch, baking powder, and the flour seasonings. Close the bag and shake well. Add your raw chicken to the bag and shake very well until the flour completely covers the chicken. Set aside for a few minutes.
  3. To a cast iron skillet, add 2 cups of Peanut Oil and a 1/4 cup of duck fat over medium/high heat. With a candy thermometer, monitor the duck fat until it reaches 375 degrees F.
  4. Once the duck fat has reached the correct temperature, shake off excess flour and carefully ad your raw chicken to the cast iron. Cook a few pieces at a time. Fry the chicken for 15 minutes, flip half way through. When finished, place the chicken on a wire rack and allow to cook. Turn the oil down to medium/low heat. Allow the chicken to cool for about 5 minutes and then place the chicken back into the fryer for 3 minutes! Remove and check your meat with a meat thermometer to make sure that the chicken has reached an internal temperature of 165 degrees F. 
  5. Place the chicken in the oven on warm to keep warm while the waffles cook. 
For the Waffles:
  1. After the chicken has finished frying (or during), begin to prepare your waffles. Start by preheating a waffle iron and spray it with some cooking spray. Add your dry ingredients (flour, baking powder, baking soda, sugar, collagen, and salt) to a large bowl and mix well. Prepare your egg replacer and set aside. Add your liquid ingredients to a smaller bowl and mix together well, add your egg replacer to this bowl. Then add the liquids to the dry and mix until smooth. Add some of the batter to your waffle iron (do not add too much so that you don't screw up and end up with a huge mess) and cook for 7 minutes. Remove from iron and set on plate when complete.
  2. When finished, top the waffles with the chicken and a drizzle of hot sauce and vanilla maple syrup!
  3. Enjoy!


You do not have to wait 9 hours for the seasoning to seep into the chicken. That was a choice of mine. 
Feel Free to use Buttermilk or Eggs for this recipe as well, I chose not to since it's not traditional for me to do so.


Last updated: October 13, 2018

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