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Prep Time:15 mins
Cook Time:15 mins

Sometimes, the best dishes are worth the wait, and this fried chicken and waffle recipe is a prime example. Prep overnight for well-seasoned chicken atop a hearty stack of soft, warm waffles. Then devour for breakfast or a boujee brunch to start your morning the right way. The sweet and savory flavor fires on all cylinders, plus the blend of crunchy and smooth texture brings this dish off the charts.

Recipe provided by Bella Karragiannidis


For the chicken marinade:

  • 1 lb. boneless, skinless chicken thighs cut into 1” thick strips (or use chicken tenderloins)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika


For the seasoned flour:

  • 1 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1 quart vegetable oil, for frying


For the waffles:

  • 1 box Kodiak Buttermilk & Vanilla Thick & Fluffy Power Waffles
  • Maple syrup, butter & hot sauce for serving


For the chicken marinade: 

  1. Combine buttermilk, salt, and spices together in a large bowl.
  2. Whisk to incorporate and add in chicken, making sure all the chicken is saturated in the buttermilk marinade.
  3. Cover bowl with plastic wrap and let chicken marinate overnight in the fridge. 

For the seasoned flour: 

  1. In a shallow pie plate or medium bowl, whisk together flour and seasonings.
  2. Heat up oil In a large cast iron/dutch oven. Allow oil to reach 350°F. If you do not have a deep fry thermometer, take the end of a wooden spoon and dip it into the hot oil. If bubbles form around the spoon, the oil is hot and ready.

For the fried chicken: 

  1. Take each piece of chicken, shake off excess buttermilk mixture, then dip into seasoned flour and coat chicken all over, shaking off any excess.
  2. Fry chicken pieces in small batches until golden brown and crispy, about 7-10 minutes, or until cooked through completely, being careful not to overcrowd the pan. Lay cooked chicken on a rimmed baking sheet fitted with a wire rack and let cool.
  3. Toast waffles, top with fried chicken pieces, butter, maple syrup and hot sauce if desired. 

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