Chicken and Waffles

As it’s National Fried Chicken Day today, I have decided to tackle the American Deep-South favourite Chicken and Waffles. Inspired by my visit to New Orleans, this recipe will redefine the way you look at Fried Chicken. Super juicy, luscious Chicken with a spicy crust combined with a crisp waffle and maple syrup, it’s a perfect combination of salty, subtly sweet and spicy flavours, with a crisp, crunchy texture.  Totally Scrumptious.


Chicken Buttermilk Brine:

250ml Buttermilk
0.5 Teaspoon Garlic Powder
0.5 Teaspoon Paprika
0.5 Teaspoon Mixed Herbs
5 Chicken Thighs, deboned
1.5 Teaspoons Salt
1 Teaspoon Black Pepper
1 Egg

Flour Coating:

250g Plain Flour
50g Rice Flour
30g Corn Flour
1 Teaspoon Baking Powder

2 Teaspoons Salt
2 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
2 Teaspoons Oregano
2 Tablespoons Paprika


  1. If you can’t find Buttermilk, you can easily make this simple substitute: 4.5tsp of fresh lemon juice (recommended) or white vinegar in 300ml whole milk. Mix the lemon juice into the milk. Let the milk stand at room temperature for at least 30mins until the milk curdles and thickens.
  2. For the buttermilk brine, mix the spices and egg into the buttermilk, then add the chicken and leave to marinate for at least 4 hours, or preferably overnight. The buttermilk makes the chicken really moist and succulent. This is how the Southern US states marinate their Fried Chicken. Buttermilk
  3. Place the flour coating in a large ziplock bag.
  4. Lift one of the chicken pieces from the buttermilk marinade, allowing the excess to drip off.
  5. Place it in the ziplock bag, and firmly press down on the chicken piece to ensure that it is thoroughly coated.dredging
    Place the coated chicken piece on a wire rack and repeat steps 3 & 4 with the remaining chicken pieces.
  6. Leave the flour-coated pieces on the wire rack for at least 30 mins. This is an essential step for the development of the crust. It allows the buttermilk to absorb into the flour, which then helps the coating adhere to the chicken. Ensuring a crisp, unbroken and adhered crumb.
  7. Preheat the fryer to a medium high heat (160°C).
  8. Fry the chicken in batches, ensuring the fryer is not crowded.  Do not touch the chicken for the first 3 minutes, as this will break the outer coating.
  9. Use a pair of tongs turn the pieces over after 3 minutes, and continue frying till golden and crispy. The internal temperature should be around 75°C and total frying time will take approximately 6-8 minutes.Post fry
  10. Store batches on a wire rack in a pre-heated oven, until the dish is ready to be served.


Waffle Batter:

Dry ingredients

250g Plain Flour

1 Teaspoon Baking Powder

0.5 Teaspoons Salt

1 Teaspoon Sugar

Wet ingredients

250ml Buttermilk,

50g Butter, melted

2 eggs, separated


  1. In a large bowl combine all the dry ingredients together. Make a well and add the buttermilk and melted butter.
  2. Separate the eggs. Beat the yolks and add them into the mixture.
  3. In another bowl, whip the egg whites until you get stiff peaks
  4. Thoroughly mix a third of the beaten egg whites into the batter, then gently fold in the remaining egg whites. The batter should be a thick dropping consistency. Add in a splash of water or milk if the batter is too thick.
  5. Ladle the waffle batter into a pre heated waffle iron, leaving some space for the waffle to rise as it cooks.

Serve the piping hot Fried Chicken with crispy Waffles and a healthy amount of Grade A Canadian Maple Syrup.



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