Description
Experience the perfect blend of savory and sweet with this Homemade Fried Chicken ‘n’ Waffles recipe, elevated by a spicy jalapeno honey butter sauce. Crispy, juicy fried chicken thighs pair beautifully with light, fluffy waffles, while the jalapeno-infused honey butter adds a tantalizing kick. Ideal for brunch or dinner, this dish combines classic Southern flavors with a modern twist.
Ingredients
Scale
For the Fried Chicken:
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
For the Jalapeno Honey Butter Sauce:
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1-2 jalapenos, finely chopped (seeds removed for less heat)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Marinate the chicken: In a bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs and let marinate for at least 30 minutes or overnight for best flavor and tenderness.
- Prepare the seasoned flour: In a separate bowl, whisk together the all-purpose flour, salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper to create the coating for the chicken.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F (175°C), ensuring it’s hot enough for frying.
- Dredge the chicken: Remove the chicken thighs from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing gently to apply an even, thorough coating.
- Fry the chicken: Carefully place the coated chicken thighs into the hot oil. Fry for 6-7 minutes on each side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate to remove excess oil.
- Mix dry waffle ingredients: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk these together to distribute the leavening and seasoning evenly.
- Mix wet waffle ingredients: In another bowl, whisk together eggs, milk, melted butter, and vanilla extract until well combined.
- Combine waffle batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—some lumps are fine to keep the waffles light and tender.
- Cook the waffles: Preheat your waffle iron and lightly grease it with cooking spray. Pour batter and cook according to the manufacturer’s instructions, usually 3-5 minutes, until waffles are golden and crisp.
- Prepare the jalapeno honey butter sauce: In a small saucepan over medium heat, melt the butter. Stir in honey, chopped jalapenos, smoked paprika, and cayenne pepper. Allow to simmer gently for 2-3 minutes to blend the flavors, then remove from heat.
- Serve: Plate a warm waffle, top with a piece of fried chicken, and drizzle generously with the jalapeno honey butter sauce. Serve immediately to enjoy the crisp textures and spicy-sweet flavors.
Notes
- For extra crispy chicken, double dredge by repeating the flour coating step before frying.
- Marinating chicken overnight enhances tenderness and flavor but isn’t mandatory.
- Adjust the jalapeno quantity in the sauce to control the heat level to your preference.
- Waffles can be kept warm in a low oven (200°F) while frying chicken.
- This recipe works best fresh but leftovers can be reheated in an oven to retain crispiness.
