With a mix of sweet and a little heat, this brown sugar fried chicken and waffles recipe is perfect for breakfast or dinner when you are looking to fancy up a classic buttermilk waffle. Add a little more heat if your family can handle it.
Give me a pile of sweet and savory and you are talking my language.
I need a balance of both. Too much sugar and I feel the coating on my teeth and just want to offset it with something with a little salt and bite. That’s where this chicken and waffle creation comes into play. Recently, in Nashville, I was reminded just how amazing old fashioned fried chicken could be. I started out to rekindle that flame in my own kitchen, just in time for #WaffleWeek2015.
With a mix of sweet and a little heat, this brown sugar fried chicken recipe is perfect for breakfast or dinner when you are looking to fancy up a classic buttermilk waffle. Add a little more heat if your family can handle it, otherwise, know that this is a sweet, finger-licking creation that doesn’t require too much syrup to round out the whole package.
Get in the kitchen and fry.
See more Savory Waffle Combos:
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- 1 recipe Buttermilk Waffles
- 1 chicken broken down into 8 pieces, 2 wings, 2 drumsticks, 2 thighs, 2 breasts (breasts can be cut in half for portion size
- 1 cup buttermilk
- 1 tbs Tabasco sauce
- 1 tsp white vinegar
- salt and pepper
- 1-2 cups flour
- 2 tbs brown sugar
- 1 tsp chili powder
- ½ tsp cayenne pepper
- Oil for frying
- Whisk the buttermilk, Tabasco, and vinegar together.
- Place chicken in a resealable bag and pour the buttermilk over top.
- Allow to marinate 4 to 8 hours in fridge.
When ready to cook
- Prep your waffles and keep them warm in an over set to 300 degrees F.
- Heat the oil in a large Dutch Oven.
- Arrange the flour in a shallow dish and whisk in a little salt and pepper.
- Arrange a baking sheet with a grate set in the middle for drying.
- Whisk the brown sugar, chili powder, and cayenne in a small bowl and set aside.
- Remove each piece of chicken from the buttermilk and allow the excess to drain off.
- Dredge in the flour and make sure to coat all sides.
- Carefully place a few pieces as a time in the fry for about 15 minutes, until cooked through and golden.
- Carefully remove chicken to the wire rack for a moment
- Using tongs, toss in the bowl with the brown sugar mix to coat.
- Place back on the rack to dry.
- Repeat as needed for each piece.
- Serve over the buttermilk waffles with a little syrup on the side.
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