Classic Chicken and Waffles

A southern classic

Crispy fried chicken, soft and fluffy buttermilk waffles and don't ever forget to cover them in #hotsauce and #syrup

---

Ingredients:

Buttermilk Waffles see recipe HERE

Fried Chicken

1. 8 chicken wings

2. 2 cups buttermilk

3. 2 teaspoons hot sauce

4. 2 teaspoons Worcestershire

5. 2 1/2 cups all-purpose flour

6. 4 tablespoons cornstarch

7. 3 tablespoons seasoned salt

8. 2 teaspoons paprika

9. 2 teaspoons black pepper

10. 1 teaspoon garlic salt

11. 1 tablespoon onion powder

Directions:

Step 1

Add chicken wings to a ziploc bag

Step 2

In a medium-sized bowl, whisk together buttermilk, hot sauce, and Worcestershire sauce and pour mixture over chicken in ziploc.

Step 3

Seal bag and marinate in refrigerator for at least 2 hours or up to 8 hours (overnight)

Step 4

While chicken marinades, prepare buttermilk waffles batter according to instructions (located in "its too early for this")

Step 5

When you are finished marinading chicken, add flour, cornstarch, seasoned salt, paprika, black pepper, garlic salt and onion powder to a paper bag and shake to blend well.

Step 6

Add 2 tablespoons of marinade to flour mixture and whisk into flour to form crumbs.

Step 7

Remove chicken from marinade and dip into seasoned flour thoroughly coating each wing

Step 8

Add wings to a baking sheet. Once finished coating chicken, place in refrigerator

Step 9

Add 3/4-1 inch of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat.

Step 10

While oil is warming, also turn on oven to 275 degrees.

Step 11

(This is my test for knowing when the oil is ready: My mom always tossed a tiny bit of flour in the oil and if it began to fry and sizzle the oil was ready).

Step 12

Fry four wings at a time making sure to not overcrowd the pan. After each side is golden brown, put the pan's top on the chicken to steam and make sure the inside of the chicken is done. Remove the top and continue to fry outside until it is crispy.

Step 13

Remove wings and place on paper towels to drain. Place wings on a baking sheet covered with parchment and add to oven while finishing the other wings.

Step 14

Fry the remaining chicken and drain and add to oven. Add the remaining wings to the oven.

Step 15

Add butter to waffles and allow to melt.

Step 16

Lastly, layer each finished waffle with two chicken wings, drizzle with warm pure maple syrup and sprinkle with confectioner's sugar, hot sauce and parsley to serve.