Chicken and Waffles recipes


Special equipment: a deep-fry thermometer


For the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours.


When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill.


In the meantime, preheat the oven to 360 degrees F and mix the breading. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne in a very large bowl and stir together well.


Mix the milk and 1/4 cup buttermilk in a small bowl. Pour into the flour mixture and stir with a fork until lumps appear. This will help the breading stick to the chicken.


1 1/2 to 2 inches of vegetable oil in a large pan until a deep-fry thermometer reads 365°F. If required, reduce the heat to prevent overheating the oil.

Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.


3-4 pieces of chicken per batch Cover the pan and simmer for 5–7 minutes checking often to avoid over-browning the chicken Cook covered for 3–5 minutes longer. Be careful not to burn the chicken


Bake the thighs for 15 minutes to finish the cooking process. Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. Cover and warm


For the waffles: Preheat the waffle iron to the regular setting. Sift together the flour, sugar, baking powder and salt in a bowl.


To serve: Place 2 chicken thighs on top of a waffle. Pour the warm sauce over everything and serve immediately.


almonds oil benefits for skin and hair