I know I said that I don’t fry things often, and I promise, I don’t! I made this for Kramer’s birthday last week. He loved the fried pork chops that I made a while ago, and he begged me to make him fried chicken for his birthday. How can I resist a birthday request? I told him that this is the last fried food that I’m going to be making in a while, though, so he should enjoy it while he can!
Chicken and waffles is definitely what you would call soul food, to say the least. If you go to any soul food restaurant worth its salt, they’ll have chicken and waffles on its menu. The beautiful thing about this meal is the salty and sweet aspect of it. The waffles in this dish are fluffy and sweet, made with buttermilk and cooked until just barely crisp on the outside, yet still fluffy and tender on the inside. The chicken is made with a very interesting spice mixture, which is the key to any good fried chicken. Mine was made with flour, salt, onion powder, garlic powder, cayenne pepper, paprika, mustard powder, thyme, and celery salt. Any of these herbs and spices can be easily replaced depending on what you have in your kitchen. This was my first time frying chicken, and I was pretty pleased with the results. The skin was extra crispy and flavorful, while the inside was perfectly moist and juicy. The sweetness of the waffles and the saltiness of the chicken is most certainly what won everyone over, and I don’t blame them! I highly recommend brining your fried chicken in a bath of buttermilk, salt, sugar, onion, garlic, and a variety of herbs and spices, as I fully believe that is what made this chicken so good. The Wells Supper Club in Harlem is famous for having served this soulful dish, claiming that it was put on one plate for its late-night customers, as it was “too late for dinner, too early for breakfast”. If you’ve never had chicken and waffles before, this is the way to do it!
Here are your chicken ingredients; I forgot to take a photo of the waffle ingredients, sorry!
Finely dice your onion and your garlic.
Combine the onion and garlic mixture with the celery salt, crushed bay leaves, salt, pepper, Sriracha, thyme, and sugar.
Pour in the buttermilk and whisk to combine.
Add the chicken to a gallon sized sealable bag or large tupperware container and pour in the buttermilk mixture. Make sure that the chicken is as submerged in the buttermilk mixture as possible. Let sit in the fridge overnight.
When the chicken has finished marinating, pull it from the baggie and strain the buttermilk mixture to rid it of the onion, garlic, and and extra bits of spices. Place the strained buttermilk mixture in a separate bowl.
Combine the flour, onion powder, garlic powder, paprika, ground black pepper, ground mustard, and cayenne pepper in a large bowl.
Dip the chicken in the buttermilk mixture one more time, then in the flour mixture. Place the chicken pieces on a wire rack and allow them to sit out for an hour or so. This will make the flour dry onto the chicken and make it crispier when it’s fried.
Bring your oil up to 340 degrees F, then add in your chicken. The temperature will drop a lot when you add in the chicken, so adjust the temperature as needed to keep it at around 320 degree F, but don’t just turn the heat all the way up quickly, as that will burn your chicken. Fry for 13 minutes or so, depending on the size of your chicken pieces. Don’t worry about the chicken drying out, as the buttermilk marinade will have made the chicken extra moist.
When the chicken is cooked, place it on a wire rack to sit for five minutes or so. If you’re frying a double batch, place the chicken in the oven at the lowest temperature to keep warm while you fry the rest of the chicken.
Combine the flour, sugar, baking powder, baking soda, and salt in a medium sized bowl.
Add the buttermilk, melted butter, eggs, and vanilla to the dry waffle mixture. Add to your waffle maker and cook according to manufacturer’s instructions; mine suggested cooking for about 5 minutes.
Enjoy the waffles and fried chicken together with lots of butter and syrup.
- 3 gloves garlic, minced
- 1 onions, minced
- 1 whole 4-5 pound chicken, cut into pieces (AKA 1 fryer chicken - you can also use various drumsticks or wings or other chicken pieces)
- 1 teaspoon ground thyme
- 1 teaspoon celery salt
- 1 teaspoon ground black pepper
- 1 teaspoon Sriracha
- 3 bay leaves, crushed
- 2 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 3 teaspoons paprika
- 1 teaspoon mustard powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons fresh baking powder
- 1 teaspoon fresh baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 eggs, room temperature
- ½ cup unsalted butter, melted
- 1 tablespoon vanilla extract
- In a medium sized bowl, combine the minced garlic, diced onion, ground thyme, ground black pepper, and crushed bay leaves. Add in the buttermilk, sugar, and salt and whisk together. Place the chicken in a large gallon sized sealable bag and add in the buttermilk mixture. Make sure that the chicken is submerged in the buttermilk mixture and allow to marinate in the fridge overnight.
- Remove the chicken from the buttermilk brine mixture. Strain the onions and garlic from the buttermilk mixture through a mesh sieve and place the strained buttermilk mixture in a medium sized bowl. Dip the chicken in the buttermilk mixture once again and dip each piece in the new combined mixture of flour, onion powder, garlic powder, paprika, mustard powder, cayenne pepper, and black pepper. Place the chicken pieces on a wire rack and allow to air dry for at least an hour. This will make the flour mixture stick to the chicken better and make the cooked chicken more crispy.
- In a large heavy bottomed pot, add the oil. The oil should be at least 2 inches deep. Heat over medium-high heat until it reaches 340 degrees F. Carefully add the chicken to the hot oil. The temperature will fall a bit, and you want to keep the oil right around 320 degrees F for the duration of they frying, so adjust the heat source as needed. Do not turn the heat on your stove up all the way immediately, as this will cause the oil's temperature to rise quickly and burn the chicken; raise the temperature of the oil gradually. The chicken will take about 13 minutes to cook through and should be golden brown on the outside; it really depends on the size of your chicken pieces (wings will take less time than breasts, obviously). The chicken should be at least 150 degrees F when read from a meat thermometer.
- As the chicken is done, remove them from the oil and drain on a wire rack over a baking sheet. Let the fried chicken rest for a few minutes, or place in an oven at the lowest temperature to keep warm while the rest of the chicken is cooked (I placed my cooked chicken in a 180 degree F oven on a wire rack while the other chicken and waffles cooked) and serve. Serves 5-6.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium sized bowl. In another bowl, whisk together the buttermilk, eggs, melted butter, and the vanilla extract.
- Whisk together the wet ingredients with the dry ingredients very carefully; don't do more than 10 gentle whisks (or turns), or else your waffles might be a bit tough. Add in some milk if the batter is too thick. Cook according to your waffle maker's manufacturing directions; my waffles took about 5 minutes a piece. Warm your waffles on a baking tray in an oven at the lowest temperature (mine stayed warm in an 180 degree F oven) until the chicken if finished cooking, if needed. Makes 10-12 waffles.