We love chicken and waffles! So great for dinner, the kids are always so happy when we have it. I was looking for a bit of an easier method than my triple-dipped Chicken Fried Chicken and something with a little less batter. I came across this method and it’s perfect for chicken and waffles!
Start with a buttermilk brine. I use Beer Buttermilk Marinated Chicken marinated overnight.
And here’s where the genius comes in. It’s like shake and bake but cheaper. 2 cups of flour and your choice of seasoning. I used 1 teaspoon each onion powder, garlic powder, salt, paprika plus 1/2 teaspoon ground black pepper, but adjust this to your taste.
Pull the chicken directly out of the marinade, and toss right in the flour bag and coat well.
Set on a rack to dry. This helps the batter adhere. It took about an hour so keep that in mind when you’re making this.
Most of the flour should have absorbed and should give it a bit of a gluey texture.
Then deep fry.
We use peanut oil at 350 degrees. It should only take about 5-7 minutes (this depends on how thick your chicken is but you want the internal temp to read 165 for poultry).
This is the perfect frying technique for serving chicken with waffles. I serve with maple syrup and cream chicken gravy.
Fried chicken breast
- 2 cups flour
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- Marinate chicken overnight in buttermilk and seasonings (see Beer Buttermilk chicken). Place flour and spices in bag. Remove chicken from buttermilk bag and place in flour bag (do not dry off), and allow to sit on a rack until most of the flour has absorbed into the buttermilk. Fry in peanut oil at 350 degrees 5-7 minutes (for boneless skinless breast) or until 165 internal temperature for other types of chicken.