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Buttermilk Chicken and Waffles Buttermilk Chicken and Waffles
favorite
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rate
Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
For the chicken
  • 4 skinless chicken breasts/ thighs
  • 280 ml pot buttermilk
  • 250 g plain flour
  • 1½ tsps Chicken seasoning
  • 1½ tsps Garlic powder
  • 1½ tsps All purpose seasoning
  • 1½ tsps paprika
  • 1½ tsps salt
  • 50 ml semi-skimmed milk
  • 200 ml vegetable oil, for frying
For the waffles
  • 250 g plain flour
  • 1 tsp salt
  • 4 tsps baking powder
  • 2 tbsps caster sugar
  • 2 large eggs
  • 355ml warm milk
  • 75g butter, melted
  • 1 tsp vanilla extract
  • 6 tbsps maple syrup, to serve

Buttermilk Chicken and Waffles

  1. Season chicken pieces in a non-metallic bowl with a third of the buttermilk, turning to coat evenly. Cover and chill for at least 30 mins or, preferably, overnight. The buttermilk will tenderise the chicken.
  2. When ready to cook, remove the chicken from the fridge and heat up your oil on medium heat. Have a tray ready for the coated chicken. Put the flour in a shallow bowl with the ,garlic powder, chicken seasoning, paprika and salt. Season with black pepper and mix well. In a separate shallow bowl, combine the remaining buttermilk with the milk. Stir 3 tbsp this buttermilk mixture into the flour mixture to make the consistency slightly ‘lumpy’. Then dip each chicken piece into the flour bowl, turning to coat lightly. Now dip it into the buttermilk bowl, again, turning to coat. Lastly, dredge with the flour mixture again and lay on the tray. Repeat with all the chicken pieces
  3. Turn the chicken after 1½-2 mins. It should be a rich, golden brown. Cook for another 1½-2 minsthen use the tongs to transfer the pieces to a plate lined with kitchen paper. Put in the oven to keep warm whilst frying the remaining chicken in the same way.
  4. When your chicken is done, in a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
  5. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
  6. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
  7. Serve the hot chicken on the warmed waffles, with the maple syrup drizzled over.
  8. Enjoy!

Hi I'm Xavier and wherever there’s food, you will always find me there. I started my cooking journey as a hobby during lockdown and it’s been an interesting journey trying different cuisines and creating recipes. Find me on Instagram @eatwithxavier 

Buttermilk Chicken and Waffles

favorite
print
rate
Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
For the chicken
  • 4 skinless chicken breasts/ thighs
  • 280 ml pot buttermilk
  • 250 g plain flour
  • 1½ tsps Chicken seasoning
  • 1½ tsps Garlic powder
  • 1½ tsps All purpose seasoning
  • 1½ tsps paprika
  • 1½ tsps salt
  • 50 ml semi-skimmed milk
  • 200 ml vegetable oil, for frying
For the waffles
  • 250 g plain flour
  • 1 tsp salt
  • 4 tsps baking powder
  • 2 tbsps caster sugar
  • 2 large eggs
  • 355ml warm milk
  • 75g butter, melted
  • 1 tsp vanilla extract
  • 6 tbsps maple syrup, to serve
  1. Season chicken pieces in a non-metallic bowl with a third of the buttermilk, turning to coat evenly. Cover and chill for at least 30 mins or, preferably, overnight. The buttermilk will tenderise the chicken.
  2. When ready to cook, remove the chicken from the fridge and heat up your oil on medium heat. Have a tray ready for the coated chicken. Put the flour in a shallow bowl with the ,garlic powder, chicken seasoning, paprika and salt. Season with black pepper and mix well. In a separate shallow bowl, combine the remaining buttermilk with the milk. Stir 3 tbsp this buttermilk mixture into the flour mixture to make the consistency slightly ‘lumpy’. Then dip each chicken piece into the flour bowl, turning to coat lightly. Now dip it into the buttermilk bowl, again, turning to coat. Lastly, dredge with the flour mixture again and lay on the tray. Repeat with all the chicken pieces
  3. Turn the chicken after 1½-2 mins. It should be a rich, golden brown. Cook for another 1½-2 minsthen use the tongs to transfer the pieces to a plate lined with kitchen paper. Put in the oven to keep warm whilst frying the remaining chicken in the same way.
  4. When your chicken is done, in a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
  5. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
  6. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
  7. Serve the hot chicken on the warmed waffles, with the maple syrup drizzled over.
  8. Enjoy!

Hi I'm Xavier and wherever there’s food, you will always find me there. I started my cooking journey as a hobby during lockdown and it’s been an interesting journey trying different cuisines and creating recipes. Find me on Instagram @eatwithxavier 

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