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Super crispy fried chicken drizzled with a warm honey glaze, served with the fluffiest buttermilk waffles!
This takes a few steps, but my goodness, it’s a labor of love (of 45 minutes, of course). And the end result is really worth it.
Featuring the crispiest chicken (breasts or thighs can be used here), drizzled with a warm honey glaze and the best buttermilk waffles you could wish for – crispy on the outside, fluffy in the middle.
If honey isn’t your thing, warm maple syrup works beautifully here too.
And a 200 degree oven will be your best friend here, keeping everything warm and cozy while you prep everything else. Serve for breakfast or what I like best, breakfast for dinner.
for the buttermilk waffles
- 2 cups all purpose flour
- 1 tablespoon Sugar
- 2 teaspoon baking powder
- ¾ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ⅔ cups buttermilk
- 2 Big Eggs
- ¼ Cup unsalted butter, melted
for the chicken
- 1 ¼ cups all purpose flour
- 1 Cup yellow wheat flour
- 2 teaspoon baking powder
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, taste good
- 2 Pound Boneless, skinless chicken breasts or thighs, cut into 1 1/2 inch pieces
- 2 cups buttermilk
- 6 cups vegetable oil
- ¼ Cup Honey, heated
for the buttermilk waffles
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Preheat the oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil or coat with non-stick spray the top and bottom of the waffle iron.
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In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
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In a large glass measuring cup or other bowl, whisk together the buttermilk, eggs, and butter. Pour the mixture over the dry ingredients and stir with a rubber spatula until wet.
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Pour a scant 1/2 cup of the buttermilk mixture into the waffle maker, close gently and bake until golden and crispy, about 4 to 5 minutes. keep warm in the oven.
for the chicken
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In a large bowl, combine flour, cornmeal, baking powder, cayenne, 2 teaspoons salt, and 1 teaspoon pepper.
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One at a time, dip the chickens in the flour mixture, dip in the buttermilk, then again in the flour mixture and press down until coated.
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Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer reads 360 degrees Fahrenheit.
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Add the chicken in batches and sauté until golden, about 4 to 5 minutes, turning occasionally. Place on a wire rack baking sheet and keep warm.*
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Serve immediately with waffles, drizzle with honey.
*The chicken can be kept warm in the oven at 200 degrees F if needed.