Chicken and Waffles

Cuisinart original

This is a Southern staple in many households that you can easily make for your family. The chicken is best when marinated overnight, but if you are in a hurry you can have it marinate for a minimum of 3 hours.


Makes 8 servings


Fried Chicken:

2          cups buttermilk        

1          tablespoon hot sauce

1          tablespoon Dijon mustard

1½       teaspoons kosher salt, divided

1½       teaspoons freshly ground black pepper, divided

8          thin chicken cutlets (about 1½ pounds)

2          cups unbleached all-purpose flour

1½       teaspoons baking powder

1          teaspoon paprika

            oil for frying (such as vegetable, canola or grapeseed)

4          prepared Savory Cheddar-Chive Waffles (see previous recipe), kept warm

Nutritional information

Nutritional information per serving:

Calories 382 (54% from fat) • carb. 20g • pro. 24g • fat 23g • sat. fat 4g • chol. 79mg • sod. 521mg 

• calc. 99mg • fiber 0g


1.  In a medium nonreactive bowl stir together the buttermilk, hot sauce, mustard, 1 teaspoon salt and 1 teaspoon pepper. Add the chicken pieces and coat well with buttermilk mixture. (This can also be stored in a large resealable bag if preferred.) Refrigerate overnight.

2.  Mix together the flour, baking powder, paprika and remaining salt and pepper.

3.  Preheat a Cuisinart® Compact Deep Fryer to 375°F*. While the oil is heating, line a baking pan with paper towels and insert a cooling rack inside the pan; reserve.

4. While oil is heating, remove chicken from
buttermilk, letting excess liquid drop back into bowl or bag.

5.  Dredge each chicken piece in the flour mixture, tapping away any excess.

6.  Fry chicken in batches, about 3 minutes per side. Internal temperature of chicken should register 165°F. Transfer to prepared cooling rack.

7.  To serve, halve the waffles on the diagonal and serve half with one piece of fried chicken and maple syrup on the side.

      *If you do not have a deep fryer, the chicken can easily be fried on the stovetop. In a large sauté pan, add no more than 1 inch of oil and set the pan over medium-high heat. Using a deep fat thermometer, bring oil to 375°F. Fry the chicken in batches, about 2 pieces at a time. You do not want to crowd the pan or the oil will cool down too much and not fry well. Fry, flipping once, until chicken is nicely browned, about 4 to 5 minutes per side. Chicken should have an internal temperature of 165°F. Transfer chicken to the prepared cooling rack.