Buttermilk Chicken and Waffles Recipe (with Video)

Preparing the Chicken
1. Cut chicken breasts into strips (about 3-4 per breast).
2. In a large container with a lid or gallon zip-lock baggie, combine the buttermilk, hot sauce, pickle juice and 1 Tbsp salt.
3. Stir to combine and add chicken strips.
4. Seal and refrigerate for at least 4 hours and up to 24.
Making the Syrup
1. While the chicken is marinating, make the syrup.
2. This can be stored in the fridge and warmed prior to use.
3. To do so, add all the ingredients to a sauce pan, stir, and bring to a simmer for 1-2 minutes.
4. Allow to cool before storing.
Making the Waffles
1. Prior to breading and frying the chicken, make the waffles.
2. Mix dry ingredients in a large bowl, and mix the buttermilk, butter, vanilla, and egg yolk in a separate bowl.
3. Slowly pour the buttermilk mixture into the dry ingredients, folding it in as you go.
4. Beat the egg whites in a separate bowl until they hold a firm peak.
5. Then add them to the batter by carefully folding them in.
6. Cook the waffles according to your waffle iron instructions.
Breading and Frying the Chicken
1. When you are ready to bread and fry the chicken, remove chicken from the refrigerator and begin heating your oil in a large heavy bottom pot to 375 degrees F.
2. In a large bowl, mix together the flour, cornstarch, 1 Tbsp salt, cayenne, garlic powder, and black pepper.
3. Then drizzle 1/4 C of the buttermilk marinade into the dry ingredients and mix.
4. Drip off any excess marinade and place chicken in flour and make sure each piece is thoroughly coated.
5. Shake off any excess flour, then carefully place chicken into your hot fry oil and fry until golden brown.
6. Once they are done, place on a wire rack above a cookie sheet and immediately sprinkle with a little salt.
7. Allow them to cool for about 5 minutes.
Serving the Dish
1. Top a waffle with the chicken and drizzle with syrup.
2. Enjoy!