Southern-Style Chicken and Waffles
A classic comfort food pairing featuring crispy, golden-fried chicken served atop fluffy, light waffles with a drizzle of sweet maple syrup.
Ingredients
- •4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- •1 cup soy milk or almond milk
- •1 tablespoon apple cider vinegar
- •1.5 cups all-purpose flour
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •1/2 teaspoon cayenne pepper
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •Vegetable oil for frying
- •2 cups all-purpose flour for waffle batter
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •2 cups soy milk or almond milk
- •1/3 cup neutral oil (such as canola or vegetable)
- •2 large eggs
- •Maple syrup for serving
Instructions
- 1
In a shallow bowl, whisk the 1 cup of soy milk with apple cider vinegar and let sit for 5 minutes to create a dairy-free buttermilk; add the chicken and marinate for 10 minutes.
- 2
In a separate bowl, combine 1.5 cups flour, garlic powder, paprika, cayenne, salt, and pepper.
- 3
Remove chicken from marinade, dredge thoroughly in the flour mixture, shaking off excess, and set aside on a wire rack.
- 4
Heat 1 inch of vegetable oil in a large skillet to 350°F (175°C) and fry chicken for 4-5 minutes per side until golden brown and cooked through; drain on paper towels.
- 5
For the waffles, whisk together 2 cups flour, baking powder, and salt in a large bowl.
- 6
In a separate bowl, whisk 2 cups soy milk, 1/3 cup oil, and eggs; pour into dry ingredients and stir until just combined.
- 7
Preheat your waffle iron and lightly grease with oil; pour in batter and cook according to manufacturer instructions until golden and crisp.
- 8
Serve the hot fried chicken immediately on top of the fresh waffles, drizzled generously with maple syrup.
💡 Chef tips
- For extra crispy chicken, double-dredge the breasts by dipping them back into the marinade and then the flour a second time before frying.
- Keep your cooked waffles warm in a 200°F oven on a wire rack to ensure they stay crisp while you finish frying the chicken.
- You can make the waffle batter up to an hour in advance, but wait to add the baking powder until just before cooking for the fluffiest results.
✅ How it should turn out
The dish should feature a satisfyingly crunchy, savory chicken crust contrasting with airy, golden-brown waffles, smelling of toasted flour and sweet maple syrup.