Some say chicken and waffles were created at the Wells Supper Club in Harlem in the 1930’s to feed hungry jazz musicians after their sets ended between dinner (fried chicken) and breakfast (waffles). Others claim the history of this dish goes back much further to the 1800’s in the South, or even as far back as the 1600’s with the Pennsylvania Dutch. Even if it is hard to pinpoint the exact origin of this uniquely American dish, it is a stick to your ribs meal that is unforgettable.
- 8 boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 1/2 cups all purpose flour
- 1 tablespoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- vegetable oil for frying
- 1 3/4 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups buttermilk
- 2 large large eggs
- 1/2 cup unsalted butter
- Nonstick cooking spray
- 1 tablespoon maple syrup
Gather the ingredients.
Place the chicken thighs in a large bowl and cover with the 2 cups of buttermilk. For extra-spicy fried chicken, add a few dashes of hot sauce into the buttermilk.
Cover with plastic wrap and soak in the fridge overnight or up to 24 hours. The next day when you are ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes. Preheat the oven to 250 F.
In a large bowl combine the flour, seasoned salt, paprika, pepper, garlic powder, and cayenne pepper.
Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F.
Lift the chicken thighs out of the buttermilk and thoroughly coat each chicken piece with the flour mixture, pressing extra flour mixture onto the chicken if necessary. Reserve the floured pieces on a tray. At this point, you can set the tray in the lowest part of your refrigerator, uncovered so the batter can set until ready for frying.
Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren’t sticking together. Cook for 10 to 12 minutes, turning occasionally, or until the chicken is crisp and cooked through. Monitor the oil temperature and adjust as necessary to make sure the chicken doesn’t burn.
Transfer the fried chicken pieces to a baking sheet and place in the preheated oven to keep warm while you make the waffles.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the buttermilk and eggs.
Whisk the buttermilk mixture into the flour mixture until a batter is formed.
Whisk in the butter until incorporated, being careful not to overmix the batter.
Preheat the waffle iron according to manufacturer’s instructions. Pour in enough batter to lightly cover the surface of the iron.
Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 3 minutes. Repeat with the remaining batter.
Remove the fried chicken from the oven and place on top of the hot waffles. Serve immediately with maple syrup or honey.