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Crispy Waffle Batter Fried Chicken for Brunch

A mound of golden brown Crispy Waffle Batter Fried Chicken on a white plate, one piece broken open showing juicy white meat.
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Make crispy fried chicken using a sweet and savory waffle batter coating for an impressive brunch dish.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 2 cups all-purpose flour
  • 1 cup waffle mix (prepared according to package directions, slightly thicker than usual)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 large eggs
  • 1 cup buttermilk
  • Vegetable oil, for frying

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, pepper, paprika, and cayenne pepper. This is your dry mix.
  2. In a separate bowl, whisk the eggs, buttermilk, and the prepared waffle batter until just combined. Do not overmix.
  3. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature.
  4. Dredge each piece of chicken first in the dry mix, shaking off excess.
  5. Dip the floured chicken into the wet waffle batter mixture, allowing excess to drip off.
  6. Return the coated chicken immediately to the dry mix, pressing the coating onto the chicken to create a thick, craggy crust.
  7. Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot.
  8. Fry for 6 to 8 minutes, turning occasionally, until the chicken is deep golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  9. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil.
  10. Repeat with remaining chicken, adjusting heat as necessary to maintain 350°F (175°C).

Notes

  • For extra crispiness, chill the coated chicken pieces for 30 minutes before frying.
  • Serve immediately over small, crisp waffles or alongside maple syrup mixed with hot sauce for dipping.
  • Use chicken breasts instead of thighs if you prefer white meat, but adjust cooking time slightly.

Nutrition

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