Buttermilk Fried Chicken and CornBread Waffles

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Chicken and Waffles historically is a Southern Dish.  Chickens were pretty plentiful and to use a modern term, sustainable (they breed like rabbits).  Fry one up for breakfast and add a breakfast bread and you are set.  It is rumoured that Thomas Jefferson brought the first Waffle Iron to the US from France, but I tend to take those rumours with a grain of salt.  When in doubt, just add Tom’s name to a story and it takes legs.  But I digress.

In more modern times, Chicken and Waffles gained fame in Soul Food restaurants.  Some of the better known joints around the jazz clubs (like Harlem), and were served up on platters for musicians to eat after the sun came up on the jam sessions.  A good meal to swap stories, lies and legends.

These days, suddenly foodies are claiming this combination as something new and amazing… Amazing it is, new, I am not so sure of.

This is a classic recipe for a spicy Buttermilk Fried Chicken recipe.  It makes a wonderful crunchy crust, the meat is seasoned and tenderized by a night floating in buttermilk (and chilis (see the recipe)).

Pairing this with crunchy flavorful cornbread waffles is my little touch.  Come back in my next post and you will see my recipe.  Cooking these in a waffle maker is fast, easy and adds a nice presentation.

the drizzle of honey, even (especially) on the chicken makes it more of a breakfast dish but mostly just adds that extra layer of flavor.  The little heat spice in the chicken and the naturally sweet honey with the savory chicken… sticky and savory, crunchy and moist chicken with a bite of cornbread…

Like I said, near the top of my list of favorite meals!!!

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OK… Here’s what I did…

Buttermilk Fried Chicken


  • 4 Cups Plus 2 Cups Buttermilk
  • 1 tsp Chipotle Chili in Adobo Sauce (blended)
  • 12 Chicken Legs (or other parts of a chicken)
  • Large Pinch of Salt
  • 3 Cups Flour
  • 2 TBS Garlic Powder
  • 2 TBS Onion Powder
  • 2 TBS Paprika
  • 1 tsp Cayenne Pepper Spice
  • Several turns of a Pepper Grinder
  • Canola Oil for Frying
  • Honey For a Drizzle Garnish
  • Several drops of Tabasco Hot Sauce (Optional)
  • Corn Bread Waffles

Cooking Directions

  1. Marinate the Chicken overnight … Whisk together 4 Cups Buttermilk, 2 TBS liquified (couple spins in a food processor or blender) Chipotle in Adobe Sauce and a couple pinches of salt. Pour in a large bowl or baking dish, add the chicken, turn to coat, cover and refrigerate for at least 8 hours.
  2. Now, get ready to fry… In a heavy bottom Skillet (I used a Cast Iron), fill the skillet 1/2 way with Canola Oil (or Peanut Oil). Heat to 375 Degrees.
  3. Make 3 Dredging bowls… First, with 2 Cups Buttermilk, Second and Third with equal parts of a flour mix of the flour, garlic and onion powder, paprika and cayenne spices. Whisk together and divide.
  4. And Fry… Set your dredging bowls in a row, dry, wet, dry… Coat a chicken piece in the first flour bowl, shake off excess. Dredge this into the buttermilk and turn to coat, shake off excess, dredge one more time in the second flour mix bowl, shake off excess and gently carefully drop in the HOT oil. Work in batches, 4-5 legs at a time. Turn occasionally, all 4 sides resting n the bottom, total time about 20 minutes. You want the outside crispy and crunchy, golden brown and delicious. Internal temperature at the thickest part needs to be about 180 degrees.
  5. Remove from oil with a slotted spoon, drain on a wire rack (plate under to catch the dripping oil. Allow to cool before serving.
  6. Serve over Corn Bread Waffles, drizzle Honey over the whole thing and add drops of Tabasco sauce to taste… AND ENJOY!!!
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