Buttermilk Fried chicken and waffles

Prep Time30 minutes
Cook Time1 hour
Marinating4 minutes
Servings: 8


For the brine

  • 4 CB Chicken breast quarters
  • 4 cup buttermilk
  • 3-4 tbsp Boullion or All-Purpose Seasoning
  • 1 tbsp Dried Parsley
  • 1 tsp Smoked Paprika
  • 1 tbsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper

For frying the chicken

  • 2 cup flour
  • ½ cup cornmeal
  • 1 tsp smoked paprika
  • 1 tsp Onion Powder
  • ½ tsp salt
  • ½ tsp black pepper
  • Canola or Peanut oil for frying


  • In a Bowl, add the brine ingredients together.
  • Clean the chicken, cut into the joins so the brine can penetrate. Add it to the brine and let the chicken marinate in the refrigerator for at least 4 hours up to overnight.
  • Preheat the Oil to 325/350°F.
  • Remove the chicken from the refrigerator ½ hr before you start to fry.
  • In one bowl, whisk together the flour, cornmeal, paprika, onion powder, salt and black pepper.
  • 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 heat, until it is between 325°-350°F.
  • Take the chicken from the brine and dip chicken into the flour mixture, then back into the buttermilk, then back into the flour. For a lighter coating you can do one dip in flour. Tap off excess flour and gently place chicken quarters one at a time into the oil so as not to crowd the pan. Fry for 15-18 minutes, turning occasionally until the chicken is crispy and deep golden brown.
  • Transfer chicken to a baking sheet lined with paper towels to drain or a cooling rack.
  • Add a little more oil to the pan if necessary and fry the other quarters one at a time in the same way.
  • Serve alongside scrambled Chippenham Eggs and waffles drizzled with maple syrup and butter.

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