A true Southern classic: crispy fried chicken served atop fresh buttermilk waffles, drizzled with homemade honey mustard and syrup. Sweet and savory is one of my favorite flavor combinations, and this dish hits the nail on the head. My fried chicken is adapted from one of my favorite Emeril recipes; you can find the original here. I also used a traditional waffle recipe from AllRecipes, which you can find here. Enjoy!
- 6 bone-in, skin-on chicken thighs
- 2 cups flour
- 1/4 cup of bread crumbs
- 2 Tbs. garlic powder
- 1 Tbs. onion powder
- 1 tsp. paprika
- 1 tsp. red pepper
- 1 tsp. rosemary
- 1 tsp. oregano
- 1 tsp. thyme
- Salt and pepper, to taste
- 2 cups buttermilk
- 1/2 cup hot sauce
- 1 quart vegetable oil
Whisk together buttermilk and hot sauce. Submerge chicken in the mixture, cover with plastic wrap, and marinate in fridge for 1-4 hours.
After it marinates for a few hours, mix together flour, bread crumbs, herbs, and spices.
Remove the thighs from the buttermilk mixture and place in a large plastic bag. Add flour mixture to the bag. Seal the bag tight and shake it up until chicken is thoroughly coated.
Remove thighs and place on a wire rack. Let sit for 15 minutes. While it rests, heat up vegetable oil over medium-high heat.
Flick some water droplets into the oil. Once they start to bubble, the oil is hot enough. Place half of the chicken in the oil, and cook until golden brown, about 8-10 minutes, or until juices run clear.
Drain on paper towels.
Use any waffle recipe of your choice, or my favorite, this one:
- 2 cups all-purpose flour
- 2 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups buttermilk
- 1/3 melted butter
- 2 large eggs, lightly beaten
- 1 tsp. vanilla extract
Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract. Preheat a waffle iron according to manufacturer’s instructions. Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer’s instructions.
I made a few adjustments to this recipe: I added 1 tsp. of salt instead of 1/2 tsp. Also, I added the buttermilk to the flour mixture first, stirred it up, then slowly stirred in the butter, and then whisked in the eggs. It’s also best if the eggs are room temperature. I found that pouring the hot butter directly into the buttermilk made it curdle, and of course, if you pour cold eggs into hot liquid, it will scramble.
To make the honey mustard, simply combine equal parts Dijon mustard with honey.
To assemble, place four waffles on a plate, top with fried chicken, and drizzle with honey mustard and syrup. Yummm!