This fried chicken and waffles recipe is brought to you by our friends at Super Do it Center ArubaSuper Do it Center Aruba, from where we sourced the ingredients and the Lodge 12 inch cast iron skillet and Waffle Maker used in this recipe. This post contains afflinks from which we may earn a small commission on qualifying purchases which help us run Chef and Steward. Here are more pancake recipes on this blog.

I never knew fried chicken and waffles were a thing until my twenties.  When I first heard of it, I was puzzled. It like a strange combination. Waffles I associated with breakfast food and fried chicken I did not.  Who would have thought of this?  But then as I contemplated it, I could see why it could make sense. 

Waffles are usually sweet, like pancakes, but crispy and ridged to hold pockets of honey, syrup, butter, whipped cream, and whatever other sweet toppings. Fried chicken is completely savoury. Mixing sweet and savoury is a known gastronomic delight. That’s why pancakes and waffles get topped with butter and drizzled with syrup (served with breakfast sausages and eggs. All of which are combined on a fork to make the perfect bite. Again, sweet, and savoury. 

Too early for breakfast? Right on time for brunch 

So while fried chicken may still be a tad heavy for breakfast for most of us, for a later meal like brunch, lunch or dinner, this fried chicken and waffles is the perfect combination. 

You can make waffles from scratch (which I usually do for plain all purpose flour pancakes and even keto pancakes, but for whole grain pancakes, I like to experiment with mixes that have a variety of flours for more nutrition. I wanted to make waffles for my son often during his days off from school, plus I also make him waffle sandwiches.

Using a waffle mix like Bob’s Red Mill 10 Whole Grain Pancake and Waffle Mix makes this a breeze. You could also use  Bob’s Red Mill Organic 7 Grain Pancake and Waffle Mix or  Bob’s Red Mill Buckwheat Pancake and Waffle Mix or even Bob’s Red Mill Organic Whole Grain Buttermilk Pancake and Waffle Mix if you prefer a plain wholegrain flour. 

Tips for the best ever fried chicken, no matter the recipe  

Frying Chicken in a Cast Iron Skillet

I don’t fry chicken very often, but when I do, my favourite pans to use are one of my cast iron pans. I have been using cast iron skillets extensively to fry and sear and make a variety of meals on my stovetop and in the oven. This one is a recipe I am working on for a big project to commemorate our 10th anniversary as a food blog and I the countries we have cooked in and lived in.  

I love cooking in Cast Iron and in fact, did a video on Amazon Live on Cast Iron Cooking recently to showcase my growing collection. You can also view all of the cast iron items I recommend in my Amazon Shop on my Kitchen Essentials List

Frying chicken in large batches

You can fry chicken in large batches and refrigerate for a few days and reheat in an air fryer or in a hot oven.Believe it or not,  you can also re-fry leftover fried chicken to keep the crunch.  Reheating fried chicken in the microwave produces a steaming effect, which is not ideal but if you are just slicing it up to be used in a salad or a wrap, then it doesn’t matter. 

Frying chicken skin on or off

I prefer frying chicken with the skin on, unless make chicken tenders, which I must make a recipe for one day. Chicken tenders are Made with chicken tenderloin, which is from the breast and heavily battered before frying. This recipe produces a nice crispy batter that really adds textural appeal to the dish (with the skin on). 

How to fry chicken?

1. Because cast iron is such an efficient conductor of heat, using it to fry chicken is a great idea.
2. The best oil to use is one with a high smoking point like peanut oil, canola oil or even avocado oil. Traditionally,  lard and shortening were used. You could also use duck fat as well or add some duck fat or bacon fat to your plain oil to add flavour.
3. If you are new to frying, and even if you are a pro, getting a frying thermometer is a great idea for always getting perfectly browned chicken.
4. Do not get oil too hot in a bid to rush the process. Take your time.  
5. Bring chicken to room temperature before frying. 
6. Also critical, do not crowd the pan. This makes the temperature of the oi drop quickly and also results in unevenly cooked and oily chicken. 
7. Try to keep oil at a consistent temperature, and no higher than 350F/175C or lower than around 335F/168C.
8. Turn chicken at intervals to prevent over browning.  You cannot leave this to go watch TV or sort laundry. You have to keep your eye on it and stay in the kitchen. 
9. Separate dark and light meat. Fry breasts separately because they cook quicker than dark meat. 
10. Don’t put chicken on paper towel after frying. Instead place on a cooling rack set on a baking sheet to catch oil drippings. 
11. Cook until internal temperature reaches 170F/76C

Continue to Content

Yield: 4-6

Fried Chicken and Waffles

Prep Time: 12 hours

Cook Time: 45 minutes

Additional Time: 3 minutes

Total Time: 12 hours 48 minutes

Looking for a great brunch, brunch or dinner recipe? This Fried Chicken and Waffles recipe and tips will make you the best fried chicken of your life and healthier waffles.

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Ingredients

Chicken

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• 1 whole chicken 1200g-1500g/  2 1/2 -3lb scut into pieces, (jointed/fabricated).   
• 4 stalks scallion/spring/green onions, chopped 
• 2 cloves garlic
• 1 teaspoon salt
• a few dashes of your favourite hot pepper sauce
• 1  1/2 teaspoons smoked paprika
• Avocado/ Canola/ Peanut oil or lard/ duck fat for frying 

Batter for Chicken ingredients:

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• 2 cups tapioca flour or cornstarch/ potato starch/ tapioca flour. 
• 1 cup all purpose flour 
• 1/2tsp smoked  paprika, 
• 1 tsp Maggi Season Up All Purpose Fish Seasoning 
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 tsp cayenne pepper/ chili powder
• 1 tsp Maggi Season Up All Purpose seasoning 

Waffles

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• 2 cups Bob’s Red Mill 10 Grain Pancake and Waffle Mix
• 4 Tbsp peanut/canola/avocado oil
• 2 eggs
• 1 1/2 cup milk of choice 
• 1/2 cup water 

Egg Wash

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• 2 eggs
• 1 cup milk

Tools Needed

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• Lodge 12” Cast Iron Skillet
• Tongs
• Cooling Rack with Baking Sheet 

Instructions

Cut up chicken/Farbricate/Joint Chicken

For my free cooking class on how to fabricate or cut up chicken check or if you prefer to watch the video…

Chicken Marination:

In a bowl, combine chicken with ingrents under “Chicken.” Wrap bowl in cling wrap and refrigerate. Marinate chicken overnight (12-48 hours) with everything except the oil.

Remove chicken from fridue 30-45 minutes before ready to cook.

Heat oil on low heat in skillet with frying thermometer attached to pot so you can monitor the temperature. Maintain heat at 350F/175C while you assemble wet and dry station as outlined below.

Assemble Dry and Wet Station

DRY- Batter:

Mix all batter ingredients together in a bowl

WET- Egg Wash:

Whisk egg into milk in a separate bowl

Remove scallions and garlic and any fresh herbs from chicken

Dip each piece one at a time in egg wash then drain excess liquid

Fully coat each pierce in batter, then lay each down on a baking sheet

Fry Red meat pieces first. Cooking until quick read thermometer registers an internal temp of 170F/76C. Remove cooked piece from oil and place on cooling rack over sheet pan.

Fry White meat pieces together. Cooking until quick read thermometer registers an internal temp of 170F/76C. Remove cooked piece from oil and place on cooling rack over sheet pan.

Place she pan in oven to keep chicken warm while you make waffles.

Serves 4-6

WAFFLES:

Preheat waffle iron.

Mix all ingredients together in a bowl until just combined. Let dough sit for 5 minutes.

Use 1/3 cup of the mix for smaller waffles and cook until ready.

Serve waffles hot and drizzle with honey, agave, or maple syrup of choice.

Should make around 8 smaller waffles.

Serves 4-6

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge 12” Cast Iron Skillet with Silicon Handle
• 
  Maggi Season Up Fish
• 
  OXO long tongs for grilling 
• 
  Nordicware cooking rack with half baking sheet
• 
  Bob’s Red Mill 10 Whole Grain Pancake and waffle Mix
• 
  Cuisinart Classic Non-Stick Waffle Ma

Did you make this recipe?

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In the comments, tell me what’s your topping of choice