Description
Delight in this Southern-inspired Chicken Waffles with Blueberry Syrup recipe featuring crispy fried chicken, fluffy homemade waffles, and a sweet, tangy blueberry syrup. Perfect for brunch or a special dinner that balances sweet and savory deliciously.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For the Waffles:
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 1/4 cup melted butter or oil
- 1 teaspoon vanilla extract
For the Blueberry Syrup:
- 1 cup fresh or frozen blueberries
- 1/2 cup maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and optional hot sauce. Add the chicken pieces, cover the bowl, and refrigerate for at least 30 minutes or up to overnight to tenderize and flavor the chicken.
- Make the Blueberry Syrup: In a small saucepan over medium heat, combine the blueberries, maple syrup, and lemon juice. Allow to simmer gently for 5 to 7 minutes until the blueberries burst. For a thicker syrup, stir in the cornstarch slurry and simmer for an additional 1 to 2 minutes. Remove from heat and set aside to keep warm.
- Prepare the Waffles: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, eggs, melted butter or oil, and vanilla extract. Combine the wet and dry ingredients, stirring until just blended. Preheat the waffle iron and cook the batter according to the manufacturer’s instructions until the waffles are golden brown and crisp.
- Fry the Chicken: In a shallow dish, mix the flour, paprika, garlic powder, salt, and black pepper. Heat vegetable oil in a skillet over medium-high heat. Remove the chicken pieces from the buttermilk marinade, dredge them thoroughly in the seasoned flour mixture, then fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer the fried chicken onto paper towels to drain excess oil.
- Assemble: Place a piece of the crispy fried chicken onto each freshly cooked waffle. Generously drizzle with the warm blueberry syrup and serve immediately for the best flavor and texture.
Notes
- For a lighter version, bake the chicken instead of frying.
- Add a pinch of cinnamon to the waffle batter for extra warmth and depth of flavor.
- The blueberry syrup can be made ahead of time and reheated gently before serving.
