Chicken and Waffles

Recreate this beloved brunch classic at home with perfectly seasoned fried chicken and fluffy Belgian waffles. The secret is in the hot honey drizzle that ties sweet and savory together in perfect harmony.

Ingredients

• 4 chicken breasts (6 oz each), pounded to even thickness
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• 4 cups vegetable oil for frying
• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, separated
• 1 3/4 cups whole milk
• 1/2 cup melted butter
• 1 tsp vanilla extract
• 1/3 cup honey
• 1/4 tsp red pepper flakes
• 2 tbsp butter for serving

Instructions

1. 1

   Marinate chicken breasts in buttermilk for at least 2 hours or overnight in the refrigerator.

2. 2

   Make hot honey by gently warming honey with red pepper flakes in a small saucepan for 2-3 minutes. Set aside to cool.

3. 3

   For waffles, whisk together flour, sugar, baking powder, and salt in a large bowl. In separate bowl, whisk egg yolks, milk, melted butter, and vanilla.

4. 4

   Beat egg whites to soft peaks. Combine wet and dry ingredients until just mixed, then gently fold in egg whites. Let batter rest 10 minutes.

5. 5

   Heat waffle iron and cook waffles according to manufacturer's instructions until golden brown. Keep warm in 200°F oven.

6. 6

   Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish for dredging.

7. 7

   Heat oil to 350°F in a heavy pot or deep fryer. Remove chicken from buttermilk and dredge thoroughly in seasoned flour.

8. 8

   Fry chicken breasts 6-8 minutes per side until golden brown and internal temperature reaches 165°F. Drain on wire rack.

9. 9

   Serve immediately by placing fried chicken on top of warm waffles, drizzle with hot honey, and add a pat of butter.

Reserve a Table

Matt's Place

We'll confirm your reservation by phone or email.