American · Brunch
Chicken and Waffles
Crispy buttermilk fried chicken thigh stacked on a golden waffle with maple syrup and a knob of butter, a sweet and savory brunch plate balancing crunch, richness, and warm spice.
$
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1240Calories
28gProtein
72gFat
98gCarbs
18gSugar
2gFiber
840mgSodium
145mgChol
Goes well with
Demi-sec ChampagneDemi-sec Champagne — A crisp, dry white...
local
Southern sweet iced teaSouthern sweet iced tea — A clean, aroma...
international
Instructions
1
Prep
Soak chicken in buttermilk for 10 minutes. Dredge in seasoned flour (combine 2 cup flour, 1 tsp paprika, 1 tsp garlic powder). Whisk the waffle batter from 1 cup flour, 2 eggs, 1 cup milk, and melted butter until just combined.
2
Fry
Fry chicken in oil over medium-high heat 9–10 minutes, turning once, until deep golden, crisp, and cooked to 74°C inside.
3
Crisp
Pour batter into a hot waffle iron in two batches. Cook each over medium heat 4–5 minutes until the waffle is crisp, golden, and steam slows.
4
Plate
Set each waffle down, stack 2 fried chicken thighs on top, drizzle generously with maple syrup, and add a knob of butter.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz / 4 thighs) boneless chicken thigh
- 1000ml (4 cup) neutral oil, for frying
- 240g (2 cup) plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- 240ml (1 cup) buttermilk
- 2 large eggs
- 240ml (1 cup) milk
- 30g (2 tbsp) butter
- 4 tbsp maple syrup