Martha Stewart quick fried chicken and waffles is an easy, one-batter recipe: buttermilk flour base makes golden waffles and coats thin cutlets. Frying takes two minutes per side, so cozy weekend brunch with maple syrup and hot sauce is ready fast.
Serve with room temperature butter alongside the crunchy chicken for a Southern comfort food spread. Double-dredging each cutlet in flour and buttermilk is what builds that shattering golden crust.
Martha Stewart Quick Fried Chicken and Waffles
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings35
minutes20
minutes720
kcalAudibly crisp chicken with a crackly buttermilk crust, stacked on thick, steamy Belgian waffles and finished with warm maple syrup.
Ingredients
2 large eggs, lightly beaten
3 cups low-fat buttermilk
1 stick unsalted butter, melted and cooled, plus more, room temperature, for serving
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
1 cup safflower oil, plus more for brushing
4 thin chicken cutlets (about 1 pound total), patted dry
Pure maple syrup and hot sauce, such as Tabasco, for serving
Directions
- Make the waffles: Whisk together eggs, 2 cups buttermilk, and butter. In another bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. Transfer 1 cup flour mixture to a shallow bowl; fold rest into wet ingredients. Preheat a Belgian-waffle iron; brush with oil. Pour in 1 cup batter; spread, leaving a 1/2-inch border. Cook until golden brown, 8 to 10 minutes. Repeat with remaining batter.
- Fry the chicken: Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; dredge in reserved flour mixture. Shake off excess. Dip in remaining 1 cup buttermilk, then again in flour; repeat. Cook in batches until golden brown, 1 to 2 minutes a side. Transfer to a plate and serve, with waffles, butter, syrup, and hot sauce.
FAQs
Can I use boneless chicken thighs instead of cutlets?
Boneless thighs work, but pound them to about 1/4 inch thick so they fry in the same 1 to 2 minutes per side. Thicker pieces will burn on the outside before the center cooks through. If you start with bone-in parts, you are looking at a completely different recipe with much longer frying times.
How do I keep the waffles warm while frying the chicken?
Set your oven to 200 degrees and place the waffles directly on the oven rack in a single layer. A sheet pan works too, but the rack keeps the bottom from getting soggy. They hold well for up to 20 minutes this way.
Can I make the waffle batter ahead of time?
Mix the dry and wet ingredients separately the night before, then combine them right before cooking. Once the baking powder and baking soda hit the buttermilk, the batter starts losing lift, so cook the waffles within 10 minutes of mixing. Resting the combined batter overnight gives you flat, dense waffles.
What oil works best for frying the chicken?
Safflower oil is called for here because it has a high smoke point around 510 degrees, which keeps it stable at medium-high heat. Peanut oil and vegetable oil both work as direct swaps. Avoid olive oil or coconut oil since they smoke at lower temperatures and add flavors that compete with the buttermilk crust.
How do I store leftover fried chicken and waffles?
Store the chicken and waffles separately in airtight containers in the fridge for up to 3 days. Reheat the chicken on a wire rack in a 375-degree oven for 8 to 10 minutes to get the crust crispy again. Waffles go straight into the toaster or on the rack alongside the chicken.
