Cajun Chicken and Waffles (Printable Version)
A Southern favorite combining crispy spicy chicken and fluffy buttermilk waffles with maple syrup drizzle.
# What You'll Need:
→ Cajun Fried Chicken
01 - 4 boneless skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 cup all-purpose flour
05 - 1/2 cup cornmeal
06 - 2 teaspoons Cajun seasoning
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil for frying
→ Buttermilk Waffles
13 - 2 cups all-purpose flour
14 - 2 tablespoons sugar
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon salt
17 - 2 large eggs
18 - 1 3/4 cups buttermilk
19 - 1/3 cup unsalted butter melted
20 - 1 teaspoon vanilla extract
→ Serving
21 - Maple syrup for drizzling
22 - Chopped chives or parsley optional
# Step-by-Step:
01 - Combine buttermilk and hot sauce in a bowl. Add chicken thighs, ensuring they're fully submerged. Cover and refrigerate for at least 30 minutes, up to overnight for maximum flavor penetration.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, beat eggs, buttermilk, melted butter, and vanilla. Pour wet mixture into dry ingredients and stir just until combined—small lumps are fine. Set aside.
03 - Mix flour, cornmeal, Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish until evenly distributed.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the seasoned flour mixture, turning to coat all sides thoroughly. Shake off excess coating.
05 - Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry chicken pieces for 5-7 minutes per side until golden brown and crispy. Internal temperature should reach 165°F. Transfer to paper towels to drain.
06 - Preheat waffle iron and lightly grease with nonstick spray. Pour approximately 1/2 cup batter per waffle and cook according to manufacturer instructions until golden and crisp.
07 - Place a hot waffle on each plate. Top with crispy Cajun fried chicken and drizzle generously with maple syrup. Garnish with chopped chives or parsley if desired.
# Expert Advice:
01 -
- The contrast between the heat of Cajun spices and the cooling sweetness of maple syrup creates this incredible dance on your tongue that keeps you coming back for another bite.
- Buttermilk works its magic in both the chicken marinade and the waffle batter, making everything tender and giving you that genuine Southern texture.
02 -
- Oil temperature is everything, too cool and the chicken gets greasy, too hot and the outside burns before the inside cooks through.
- Let the fried chicken rest on paper towels for just a minute or two before serving to keep that coating crispy.
03 -
- Set up your dredging station with wet hands and a dry coating hand to keep the messy bits contained to one side.
- Double dredging, dipping back in buttermilk then flour again, creates an extra thick and crunchy crust that stays crispy longer.