Fried Chicken and Waffles

Frozen waffles, basic seasoning, and good fry timing.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Lunch

Cuisine: American

Keyword: crispy chicken fried, fried chicken, waffle

Servings:

Calories: 2750kcal

Author: Daisy Merano

Heat the oil to 350F. Note: it will be best to use a cooking thermometer to monitor the heat.
3 to 4 cups cooking oil
Rub salt and pepper all over the chicken. Let is stay for at least 5 minutes.
1 tablespoon salt, ½ teaspoon ground black pepper, 1 lb. chicken
Arrange the flour in a wide plate or bowl. Dredge the chicken in flour and then dip it in the beaten egg mixture. Roll the chicken back into the bowl with flour making sure that it is completely coated.
1 cup all-purpose flour, 2 eggs
Deep fry the chicken pieces until the internal temperature reaches 165F. Note: The time this process will depend on the part of the chicken used and the thickness of the cut. Dark meat should be done within 12 to 14 minutes. The white meat of the chicken cooks faster – usually around 8 to 12 minutes. However, the use of a meat/cooking temperature is still recommended for best results.
Remove the fried chicken from the pot or deep fryer and then arrange it over a wire rack so that excess oil can freely drip.
Prepare the frozen waffles by placing it in the oven or oven toaster until done. Use the directions from the package instructions.
6 pieces frozen waffles
Arrange the waffles and fried chicken in a plate. Top the waffles with a scoop of whipped butter and some maple syrup. Enjoy your meal.
¼ cup whipped butter, ½ cup maple syrup

Use a Thermometer if You Can. Getting the oil to 350°F and checking for 165°F inside the chicken removes a lot of guesswork. It also prevents undercooked centers or over-fried crusts. If you’re frying often, it’s worth picking one up.
Don’t Skip the Double Dredge. Coating the chicken in flour, then egg, then flour again builds a crust that holds up better under syrup. A single layer tends to slip off or get soggy fast, especially once plated.
Let the Chicken Rest Right After Frying. Use a wire rack instead of paper towels when possible. Paper traps steam and softens the crust, while a rack allows airflow so everything stays crisp longer.
Toast Waffles a Little Longer Than the Box Says. Since these are going under hot chicken and syrup, you want them a bit sturdier. I usually add 30 to 60 seconds to whatever the instructions say, depending on your toaster.
Serve Immediately. This isn’t a plate that waits well. Have your syrup, butter, and waffles ready before the chicken finishes frying so everything stays hot and crisp.