Recipe of the Week: Crispy Buttermilk Fried Chicken & Waffles

mag404 March 28, 2017 Comments Off on Recipe of the Week: Crispy Buttermilk Fried Chicken & Waffles
Recipe of the Week: Crispy Buttermilk Fried Chicken & Waffles


  • 1 liter water
  • 1 tablespoon kosher salt
  • 1 tablespoon honey
  • 3 bay leaves
  • 3 cloves garlic
  • 1 teaspoon black peppercorns
  • juice 1 lemon
  • 4 chicken thighs

To Fry:

  • oil, preferably grapeseed
  • 1 cup all purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoons cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoons kosher salt
  • 1 cup buttermilk


  1. In a pot, bring the water to a boil and stir in the salt, until dissolved. Remove from the heat and add the honey, bay leaves, garlic, peppercorns, and lemon juice. Let cool completely and then submerge the chicken. Brine overnight in the fridge.
  2. The next day, 1 hour before cooking, take the chicken out of the brine and pat dry. Let come to room temperature, for 1 hour before cooking.
  3. In a deep, heavy-bottomed skillet, heat up 2 inches of oil over medium-high heat. You want to make sure the oil does not come up more than 1/3 of the way up the pot. Heat to 350°F.
  4. While the oil is heating, get ready to dredge the chicken. Whisk together the flour and spices in a deep bowl. Pour the buttermilk into another deep bowl. Just before frying, dip the chicken into the seasoned flour, then the buttermilk, then the seasoned flour. Set aside coated pieces on a tray.
  5. When the oil has come up to temp, gently lower the pieces of chicken into the oil. Fry, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 325°, until skin is deep golden brown, about 12 minutes. Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to a wire rack and let cool for at least 10 minutes before serving.

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