Butter Fried Chicken and Waffles

Prep Time 30 mins
Cook Time 1 hr
Marinating 4 mins
Servings 4


For the brine

  • 4 CB Chicken breast quarters
  • 2 cups buttermilk
  • ½ tsp salt + for seasoning chicken
  • ½ tsp pepper + for seasoning chicken
  • 2 tbsp hot sauce

For frying the chicken

  • 2 cups flour
  • ½ cup cornmeal
  • 1 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup buttermilk
  • Canola or peanut oil


  • In a zip lock bag, add the brine ingredients together. Seal the bag and massage ingredients together.
  • Season the chicken with salt and pepper and add them to the brine. Seal the bag. Let the chicken marinate in the refrigerator for at least 4 hours.
  • Preheat the oven to 250°F.
  • Remove the chicken from the refrigerator ½ hr before you start to fry.
  • Set up two wide bowls for dredging. In one bowl, whisk together the flour, cornmeal, paprika, cayenne pepper, salt and black pepper. Add the buttermilk to the other bowl.
  • Pat the chicken dry with paper towels.
  • In a medium heavy bottom skillet or oven, heat about 1 cup of canola oil over medium to high head, until it is between 350°-375°F.
  • Dip chicken into the flour mixture, then the buttermilk, then back into the flour. Tap off excess flour and gently place chicken breasts one at a time into the oil so as not to crowd the pan. Fry for 25 minutes, turning occasionally until the chicken is crispy and deep golden brown.
  • Transfer chicken to a baking sheet lined with paper towels to drain. Place the baking sheet in the oven to keep chicken warm.
  • Add a little more oil to the pan if necessary, and fre the other breasts one at a time in the same way. Drain and add to the baking sheet in the oven to keep warm.
  • Serve alongside scrambled Chippenham Eggs and waffles drizzled with maple syrup and butter.

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