Chicken & Waffle Recipe

Marinate the Chicken

In a bowl, combine the buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Prepare the Breading

In a shallow dish, mix together the all-purpose flour and cornstarch. Remove the marinated chicken from the buttermilk, allowing any excess to drip off, and dredge it in the flour mixture until fully coated.

Fry the Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken and fry for about 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove and let drain on paper towels.

Preheat Waffle Iron

Preheat your waffle iron according to the manufacturer’s instructions.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.

Mix Wet Ingredients

In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix until well combined.

Combine and Cook

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the preheated waffle iron and cook according to the manufacturer's instructions until golden brown.

Combine Ingredients

In a small saucepan, combine the maple syrup and sriracha sauce. Heat over low heat, stirring until well mixed. Adjust the sriracha to taste for desired spiciness.

Serve

To serve, place a warm waffle on a plate, top with a piece of fried chicken, and drizzle generously with the sriracha maple syrup.