Fried Chicken and Waffles

Why This Fried Chicken and Waffles Works

During the buttermilk soak, the chicken slowly drinks in the liquid. The buttermilk loosens up the meat so it stays moist, and the hot sauce spreads through the thighs instead of just sitting on the outside. By the time the chicken comes out of the bowl, it is already tender and seasoned all the way through.

Once the chicken goes into the seasoned flour and cornstarch, the outside picks up a thick, sticky coat. Letting it rest on the rack gives that coating time to cling to the meat instead of falling off in the oil. In the hot oil, the flour and cornstarch crust firms up fast and turns crisp, while the buttermilk inside keeps the chicken juicy.

For the waffles, baking powder and eggs trap little air pockets in the batter. As the waffle iron heats, those pockets expand and set, so the waffles come out light inside but sturdy enough to hold the chicken. The melted butter keeps them tender, and the crisp waffle surface soaks up the maple syrup and chicken juices without going soggy right away.

Mistakes To Avoid

Letting the oil temperature drop too low between batches makes the chicken soak up oil instead of sealing quickly. The coating turns greasy and soft, and the meat can end up overcooked by the time the inside is safe to eat.

Pulling the chicken from the buttermilk and frying it right away, without the flour-coated rest on the rack, keeps the crust from sticking well. The breading slides off in the oil, leaving bare spots on the chicken and a lot of burned bits floating in the pan.

Crowding the pan during frying causes the oil temperature to crash and the pieces to steam. The chicken comes out pale, with a soggy crust that softens even more as it sits.

Overmixing the waffle batter beats too much air out and works the flour too hard. The waffles cook up dense and bready instead of light, and they don’t get those crisp edges that stand up to the hot chicken and syrup.