📝 About This Recipe
This soul-warming brunch staple marries the crunch of the Louisiana bayou with the comfort of a Sunday morning. Our chicken is double-dredged in a spice-heavy flour and fried to golden perfection, while the waffles get a Cajun upgrade with stone-ground cornmeal and sharp cheddar. Finished with a drizzle of spicy hot honey, it’s a masterclass in the balance of sweet, heat, and savory.
🥗 Ingredients
The Cajun Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless for easier eating)
- 2 cups Buttermilk (full fat preferred)
- 1/4 cup Hot Sauce (Louisiana style, like Crystal or Tabasco)
- 2 tablespoons Cajun Seasoning (low sodium recommended)
The Crispy Coating
- 2 cups All-Purpose Flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
Savory Cornmeal Waffles
- 1.5 cups All-Purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground)
- 1 tablespoon Baking Powder
- 1.75 cups Buttermilk (at room temperature)
- 1/2 cup Unsalted Butter (melted and cooled)
- 2 large Eggs (separated)
- 1/2 cup Sharp Cheddar Cheese (shredded)
- 2 tablespoons Green Onions (thinly sliced)
The Finishing Touches
- 1/2 cup Honey (infused with 1 tsp red pepper flakes)
- 1 quart Peanut Oil (for frying; vegetable oil works too)
👨🍳 Instructions
-
1
In a large bowl, whisk together the buttermilk, hot sauce, and 1 tablespoon of Cajun seasoning. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or ideally overnight.
-
2
Preheat your oven to 200°F (95°C) and place a wire rack over a baking sheet. This will keep your chicken and waffles warm and crispy while you work in batches.
-
3
In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, cayenne, and the remaining Cajun seasoning. This is your seasoned dredge.
-
4
Remove a piece of chicken from the marinade, let the excess drip off, then coat thoroughly in the flour mixture. Press the flour into the meat. Dip it quickly back into the buttermilk, then back into the flour for a 'double dredge.' Set aside on a plate for 10 minutes to allow the coating to set.
-
5
Heat 2 inches of oil in a heavy cast-iron skillet to 350°F (175°C). Use a kitchen thermometer to monitor the temperature closely.
-
6
Carefully place 2-3 pieces of chicken in the oil. Fry for 6-8 minutes per side, or until the internal temperature reaches 165°F and the crust is deep golden brown. Transfer to the wire rack in the oven.
-
7
For the waffles: In a large bowl, whisk the flour, cornmeal, baking powder, and a pinch of salt. In another bowl, whisk the buttermilk, melted butter, and egg yolks.
-
8
In a separate clean bowl, beat the egg whites until stiff peaks form. This is the secret to airy, light waffles.
-
9
Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the shredded cheddar, green onions, and finally the beaten egg whites.
-
10
Grease and preheat your waffle iron. Pour the batter in and cook according to the manufacturer’s instructions until the waffle is steam-free and golden brown.
-
11
To serve, place a warm waffle on a plate, top with two pieces of fried chicken, and generously drizzle with the spicy hot honey.
💡 Chef's Tips
For the crispiest chicken, don't skip the 10-minute rest after dredging; it prevents the coating from falling off in the oil. Always use a thermometer for the oil; if the oil is too cool, the chicken becomes greasy; if too hot, the outside burns before the inside cooks. For the fluffiest waffles, do not overmix the batter after adding the egg whites—lumps are perfectly okay! If you prefer bone-in chicken, increase the frying time to 12-15 minutes per side and ensure the oil temperature stays consistent.
🍽️ Serving Suggestions
Pair with a cold glass of Sweet Tea or a spicy Bloody Mary garnished with pickled okra. Serve with a side of creamy coleslaw to provide a cool, acidic crunch against the fried elements. A side of braised collard greens adds an authentic soul food touch. Offer extra maple syrup and hot sauce on the side so guests can customize their sweet-to-heat ratio.