🥞 Ingredients
- 4 boneless chicken thighs or chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying
- 4 prepared Belgian-style waffles
- 2 tablespoons butter
- Maple syrup, for serving
- Hot sauce, optional
👩🍳 Preparation
Marinate the Chicken
Place the chicken in a bowl with the buttermilk. Coat well and let it rest while you prepare the seasoned flour.
⏱ About 10 minutesPrepare the Coating
Combine flour, paprika, garlic powder, onion powder, salt and black pepper in a shallow bowl.
⏱ About 2 minutesCoat the Chicken
Lift each piece of chicken from the buttermilk, allow the excess to drip off, then coat thoroughly in the seasoned flour.
⏱ About 3 minutesHeat the Oil
Heat frying oil in a deep skillet to about 350°F (175°C). The oil should be hot before the chicken goes in.
⏱ About 5 minutesFry the Chicken
Fry the chicken in batches until deeply golden, crisp and cooked through. The center should reach 165°F (74°C).
⏱ About 6–8 minutesWarm the Waffles
Toast or warm the waffles until crisp on the outside and heated through.
⏱ About 3 minutesAssemble
Place a warm waffle on each plate and top with the crispy fried chicken.
⏱ About 1 minuteFinish and Serve
Add butter, drizzle generously with maple syrup and serve with hot sauce if you like a sweet-and-spicy finish.
⏱ About 1 minute📦 Storage
Store leftover chicken and waffles separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer for the best texture.
🍓 Serving Suggestions
Serve with maple syrup, hot sauce, fresh fruit, coleslaw or a simple side salad for a classic sweet-and-savory brunch.