Buttermilk Fried Chicken & Waffles
Ingredients
For the Waffles
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 cups buttermilk
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2 eggs
1 teaspoon salt
For the Fried Chicken
1 pound boneless chicken breasts, sliced into tenders, about 8-10
½ cup and 3 tablespoons buttermilk, divided
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon baking powder
2 cups vegetable oil, for cooking
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Instructions
For the chicken breading, combine flour, salt, pepper, garlic powder, paprika, and baking powder in a shallow dish. Stir in 3 tablespoons of buttermilk. Pour ½ cup of buttermilk in a separate shallow dish.
Dip the chicken tenders first in the buttermilk and then in the breading. Place on a baking sheet lined with aluminum foil.
Pour ¾ inches of vegetable oil in a high-sided pot and heat on high until the oil shimmers. Use tongs to place the chicken tenders in the oil. Cook until golden brown, about 3-4 minutes, then flip to cook the other side. Remove chicken tenders from oil and put on a paper towel-lined plate to drain.
Note: Use caution when placing chicken tenders in the hot oil. Use tongs, gently lay each chicken tender into the oil one at a time, placing them away from you.
For waffles, combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk egg, buttermilk, vanilla, and melted butter together. Add the wet ingredients to dry and mix until incorporated.
Preheat Waffle Maker and grease both cooking surfaces with a light coating of cooking oil. Pour ½-¾ cup of batter into the Waffle Maker and cook until crispy, about 3-4 minutes per waffle. Repeat with remaining batter.
To serve, plate fried chicken with waffles. Drizzle with maple syrup and enjoy this southern comfort classic!
