Friday, April 5, 2013

Chicken Fried Chicken & Waffles

Buttermilk fried chicken breasts coated in a peppery crust, goes perfectly with crispy, warm waffles and syrup.
For some extra heat and flavor, add some hot sauce to the buttermilk!

2 cups all-purpose flour
1 Tbsp. ground black pepper
1/2 tsp. kosher salt
1 cup buttermilk
2 8-oz. skinless, boneless chicken breasts, halved crosswise
Peanut or Canola oil for frying
Frozen or homemade waffles.

Whisk flour, pepper and 1/2 tsp. salt in a shallow bowl.
Pour buttermilk an another shallow bowl.
Dredge chicken in flour mixture, shaking off excess.
Dip in buttermilk, allowing excess to drip back into bowl.
Dredge again in flour mixture, shaking off excess.

Pour oil into a heavy skillet to a depth of 1/2".
Heat over medium heat.
Fry chicken until golden brown and cooked through, about 3-4 minutes per side.
Transfer to a wire rack and season with salt.
Serve with hot waffles, butter and warm maple syrup.
Sharing with: Weekend Potluck


  1. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.


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