Description
Satisfy your cravings with this irresistible combo of fried chicken and waffles, drizzled with a tangy homemade jalapeno honey butter sauce. The crispy, flavorful fried chicken paired with light, fluffy waffles creates a perfect contrast of savory and sweet. Whether you’re preparing a weekend brunch or a comforting Southern-inspired dinner, this dish is guaranteed to be a crowd favorite.
Ingredients
Scale
- 3/4 cup jalapeno-infused honey (for the sauce)
- 2 tbsp butter (for the sauce)
- 1 tbsp Dijon mustard (for the sauce)
- 1 tbsp brown sugar (for the sauce)
- 1/2 tsp kosher salt (for the sauce)
- 1 tsp salt (for the chicken brine)
- 1 tsp pepper (for the chicken brine)
- 1 tsp garlic powder (for the chicken brine)
- 1 tsp paprika (for the chicken brine)
- 2 tbsp hot sauce (for the chicken brine)
- 2 cups buttermilk (for the chicken brine)
- 4 split chicken breasts, boneless and skinless (for the chicken brine)
- 2 cups all-purpose flour (for the dredge)
- 1/2 cup potato starch (for the dredge)
- 2 tsp baking powder (for the dredge)
- 1 tbsp garlic powder (for the dredge)
- 1 tbsp onion powder (for the dredge)
- 1 tsp paprika (for the dredge)
- 1/2 tsp cayenne (for the dredge)
- 2 tsp kosher salt (for the dredge)
- 1 tbsp black pepper (for the dredge)
- 4 tbsp buttermilk brine (for the dredge)
- Canola oil or avocado oil (for frying)
- 1.75 cups all-purpose flour (for the waffles)
- 2 tbsp cornstarch (for the waffles)
- 2 tbsp sugar (for the waffles)
- 2 tsp baking powder (for the waffles)
- 1/2 tsp baking soda (for the waffles)
- 1/2 tsp salt (for the waffles)
- 1 cup buttermilk (for the waffles)
- 3/4 cup heavy cream (for the waffles)
- 1/2 cup unsalted butter, melted and cooled slightly (for the waffles)
- 2 large eggs, separated (for the waffles)
- 1 tsp vanilla extract (for the waffles)
Instructions
- Make the Jalapeno Honey Butter Sauce: In a small saucepan over medium heat, melt the butter. Add jalapeno honey, Dijon mustard, brown sugar, and salt. Stir to combine, then bring to a simmer. Cook for 2-3 minutes until thickened. Remove from heat and cool for a few minutes. Strain if desired to remove jalapeno slices and seeds.
- Make the Chicken: In a large bowl, combine salt, pepper, garlic powder, paprika, hot sauce, and buttermilk to make the brine. Add the chicken, stir to coat, and cover. Refrigerate for at least 4 hours (or overnight). In another bowl, mix flour, potato starch, baking powder, garlic powder, onion powder, paprika, cayenne, salt, and black pepper. Remove the chicken from the brine and dredge in the flour mixture, then dip back into the buttermilk brine and coat with flour again. Heat oil in a skillet to 350°F. Fry chicken for 6-8 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.
- Make the Waffles: Preheat the waffle iron. In a large mixing bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, heavy cream, melted butter, egg yolks, and vanilla. In a third bowl, beat egg whites until stiff peaks form. Add wet ingredients to dry ingredients and mix gently. Fold in egg whites. Spray waffle iron with oil or butter and cook waffles until golden and crispy. Keep waffles warm in the oven set to 200°F.
Notes
- Make sure the chicken is fully cooked by checking the internal temperature (165°F). Adjust frying time if needed based on the size of the chicken pieces.
- For a spicier version, leave the jalapeno seeds in the honey butter sauce.
- If you don’t have a waffle iron, you can use a griddle or skillet to cook the waffles in batches.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 18g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 125mg