Servings: 6 Prep: 2 hours 30 min Total: 3 hours 30 min
This southern staple is one of the most requested recipes I get, especially for brunches! This dish can be served anytime of the day. Don’t let the prep time scare you, it’s mostly allowing the chicken to soak so you have a beautiful, crispy, juicy chicken, and bonus… you can prepare the night before!! Don’t be discouraged by the spices… there’s no heat, just all flavor! Yum!
- 5 cups Buttermilk**
- 1 tablespoon Hot Sauce (I like Frank’s Red Hot* the best personally!)
- 6 Whole Chicken Wing Sections
- 4 cups Flour, divided
- 1 3/4 teaspoons salt, divided
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper
- 2 tablespoons Sugar
- 3 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 6 tablespoons Butter, melted and cooled to room temperature
- 2 Large Eggs
- Oil for frying
- Mixed berries (optional)
*There is no affiliation with Frank’s Red Hot sauce, this is just my personal preference on hot sauce. You may use your personal favorite. I was not approached nor compensated by Frank’s Red Hot sauce.
**If you do not have buttermilk on hand, you can take 1 tablespoon of white vinegar, put in a ‘1-cup’ measuring cup, and fill remainder with milk for each cup of buttermilk and allow to sit for 5 minutes. (This is my usual go to)
- In a large mixing bowl, combine 3 cups Buttermilk with the Hot Sauce. Soak the Chicken Wings, cover and place in the refrigerator for a minimum of 2 hours. (If making for breakfast, I recommend preparing the chicken at night and allowing to soak overnight).
- In a medium bowl, combine 2 cups Flour, 1 teaspoon Salt, Onion Powder, Garlic Powder, Black Pepper and Cayenne Pepper. Coat the buttermilk-soaked chicken in the flour mix. shake off excess flour and set aside.
- In a large deep skillet, heat roughly 2-inches of Oil on medium-high heat. Heat oven to 250 degrees. Once oil is shimmering, place 2-4 Chicken sections in skillet, depending on size of skillet allowing a little room around each section. Cook 12-15 minutes per side. Place a cooling rack on a baking sheet and place Chicken on cooling rack when finished, allowing the grease to drip. Place in oven to keep warm.
- While chicken is cooking, heat waffle iron. Combine 2 cups Flour, Sugar, Baking Powder, Baking Soda, and remaining 3/4 teaspoons Salt.
- In a separate bowl, whisk together remaining 2 cups Buttermilk, Butter and Eggs. Add the wet mix into the dry ingredients until just combined (some clumps are good!).
- Pour slightly rounded 1/2 cup of the batter into middle of waffle iron and cook until golden and cooked thoroughly (a higher setting is usually best, but always refer to manufacturer’s directions). Transfer to oven to keep warm. Avoid stacking to keep crisp.
- To Serve: Place one piece of chicken on waffle. Scatter berries on waffle if using. Drizzle with warm syrup and enjoy this southern staple!