How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Skillet-Fried Chicken and Waffles?

You need 24 ingredients. The key ingredients include: 2 whole Eggs, 2 cups Buttermilk, 2 Tablespoons Dijon Mustard, 1 Tablespoon Nature's Seasons Seasoning, and more.

Is Skillet-Fried Chicken and Waffles suitable as breakfast?

Yes, Skillet-Fried Chicken and Waffles falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Skillet-Fried Chicken and Waffles?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet-Fried Chicken and Waffles Recipe

Name: Skillet-Fried Chicken and Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 2 cups Buttermilk; 2 Tablespoons Dijon Mustard; 1 Tablespoon Nature's Seasons Seasoning; 2 teaspoons Cayenne Pepper; 1 teaspoon Garlic Powder; 2 pounds Chicken Pieces; 3 cups Vegetable Oil; 2 cups White Flour; 1 teaspoon Salt; 2 Tablespoons Poultry Seasoning; 1 Tablespoon Nature's Seasons Seasoning; 1 Tablespoon Garlic Salt; 1- 1/4 cup White Flour; 1 teaspoon Granulated Sugar; 1/4 teaspoons Salt; 2 teaspoons Baking Powder; 1 cup Buttermilk; 1/4 Tablespoons Vanilla Extract; 1 whole Egg; ⅜ cups Vegetable Oil; 1 cup Maple Syrup; 4 Tablespoons Butter; 1 cup Sliced Strawberries

1

Note the chicken needs to marinate overnight so plan ahead.

2

For the buttermilk egg wash: Get out a large bowl, and add the eggs.

3

Then stir in the buttermilk, Dijon mustard, Natures seasoning, cayenne and garlic powder.

4

If youre using a whole chicken, go ahead and quarter it.

5

I also skinned the breasts and cut them into strips since they tend to get really big after cooking.

6

Add all the chicken into the mixing bowl, cover, refrigerate and let it sit overnight.

7

For the chicken dredge: When youre ready to cook, place a cast iron skillet with about 3 cups of vegetable oil (or enough so that the oil is 1 inch from the top of the pan) in the oven set to 350 F for about 15 minutes.

8

While this is happening get the flour mix ingredients mixed together

9

Get your chicken out of the fridge and get ready to start dredging.

10

Add the chicken into the flour one piece at a time.

11

Really get good thick dredge on the chicken.

12

Turn the chicken a few times until you cant see any chicken meat.

13

Frying the chicken: Carefully take the cast iron skillet out of the oven and place on the stove at medium temperature.

14

Add the chicken in a single layer.

15

Flip once during cooking, The breasts should take about 10 minutes to cook, and bone in leg meat about 15-20 minutes.

16

You want a golden brown color to the breading.

17

When in doubt use a thermometer to make sure the inner temp is 165 degrees F (74 degrees C).

18

Remove chicken from the oil using a spatula and drain over the pan.

19

Then place it on a cooling rack or paper towels.

20

Repeat frying all of the chicken.

21

Get the waffles made: Preheat your waffle iron according to manufacturers instructions.

22

While the chicken is frying, mix the flour, sugar, salt and baking powder in a large bowl.

23

Then stir in the buttermilk, vanilla extract, egg and oil to make the batter for the waffles.

24

Cook the waffles towards when theres about 5 minutes remaining on the chicken.

25

Follow your waffle iron instructions for cooking them.

26

To serve: When youre ready serve, butter the waffles, top with chicken and strawberries, then drizzle with syrup.

27

If you want to get fancy with presentation, I like to use a skewer and stack the waffles and chicken and let everyone tear it apart themselves!

Skillet-Fried Chicken and Waffles

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