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Savory Cornbread Waffles with Fried Chicken

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A delicious combination of crispy fried chicken and warm, buttery cornbread waffles, perfect for a weekend brunch or hearty dinner.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 cup (150g) yellow cornmeal
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) buttermilk
  • 1/4 cup (60g) unsalted butter, melted
  • 4 boneless, skinless chicken thighs
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large egg
  • 1/4 cup (60ml) milk
  • Vegetable oil, for frying
  • Maple syrup (optional)
  • Hot honey (optional)
  • Chopped fresh parsley (optional)
  • Sliced jalapeños (optional)

Instructions

  1. Prepare the Waffle Batter: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, buttermilk, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 5-10 minutes.
  2. Season the Chicken: In a small bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another bowl, whisk the egg and milk together. Dip each chicken thigh into the egg mixture, then coat it evenly in the seasoned flour. Repeat for all pieces.
  3. Fry the Chicken: Heat about 1 inch of vegetable oil in a frying pan over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken thighs and fry for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a wire rack placed over a baking sheet to drain excess oil.
  4. Cook the Waffles: Preheat your waffle iron and lightly grease it with cooking spray or melted butter. Pour about 1/3 cup (or as needed for your waffle iron) of batter onto the waffle iron. Cook according to your waffle iron’s instructions, usually 4-5 minutes, or until golden brown and crispy. Repeat with the remaining batter.
  5. Assemble and Serve: Place a warm cornbread waffle on a plate, top with a piece of fried chicken, and drizzle with your favorite topping like maple syrup or hot honey. Garnish with parsley or jalapeños if desired, and enjoy!

Notes

[‘Don’t overmix the batter to avoid dense waffles.’, ‘Keep waffles warm in a 200°F (95°C) oven while cooking the rest.’, ‘Use a thermometer to ensure frying oil stays at 350°F (175°C).’, ‘Double-check chicken doneness with a meat thermometer (165°F or 74°C).’, ‘Let the waffle batter rest for 10 minutes for a fluffier texture.’]

Nutrition

Keywords: cornbread waffles, fried chicken, southern comfort food, brunch recipe, dinner recipe, easy chicken and waffles, savory waffles

Find it online: https://blixfood.com/savory-cornbread-waffles-with-fried-chicken-recipe-for-the-best-comfort-meal/