Cajun Chicken and Waffles (Printer-friendly)

Spicy fried chicken thighs with fluffy buttermilk waffles and a drizzle of maple syrup.

# What You'll Need:

→ Cajun Fried Chicken

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→ Buttermilk Waffles

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→ Serving

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# How to Prepare:

01 - Combine buttermilk and hot sauce in a bowl. Submerge chicken thighs completely. Cover and refrigerate minimum 30 minutes, optimally overnight for maximum flavor penetration.
02 - Whisk flour, sugar, baking powder, and salt in a large bowl. In separate vessel, whisk eggs, buttermilk, melted butter, and vanilla. Pour wet mixture into dry ingredients. Stir until just combined - small lumps acceptable. Set aside.
03 - Mix flour, cornmeal, Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper in shallow dish until uniform. Remove chicken from marinade, allow excess liquid to drip away. Press each thigh into flour mixture, ensuring thorough coverage.
04 - Heat vegetable oil to depth of 1 inch in deep skillet, maintaining 350°F temperature. Fry chicken pieces 5-7 minutes per side until golden brown with internal temperature reaching 165°F. Transfer to paper towels to drain excess oil.
05 - Preheat waffle iron. Lightly coat cooking surfaces with nonstick spray. Pour approximately 1/2 cup batter per waffle. Close lid and cook per manufacturer instructions until golden brown and crispy.
06 - Position hot waffle on each plate. Arrange fried chicken atop waffle. Generously drizzle with maple syrup. Garnish with fresh chives or parsley if desired. Serve immediately while hot.

# Expert Advice:

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  • The contrast between spicy, crunchy chicken and tender, sweet waffles creates the perfect bite every time
  • Its weekend brunch food that somehow feels special enough for company but cozy enough for pajamas
  • The Cajun seasoning adds just enough kick to cut through the richness without overwhelming your palate
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  • Letting the chicken rest on paper towels for just a minute after frying keeps the crust from getting soggy when it hits the waffle
  • The waffle batter can sit at room temperature while you fry the chicken, which actually helps it develop better texture
  • Hot syrup makes everything taste better, so warm your maple syrup in the microwave or a small saucepan before serving
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  • Pat the chicken completely dry before dredging it in the flour mixture for the best crust adhesion
  • Let your oil return to temperature between batches of chicken to maintain that perfect crispy exterior

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