Chicken and Waffles

5 from 1 vote

Prep Time40

Cook Time30

Brine Time12

Total Time13 10

Course: Breakfast, dinner

Cuisine: American

Servings:

Calories: 779kcal

For fried chicken: Place water, salt and honey into a pot and simmer until salt and honey dissolves. Stir in remaining ingredients and cool completely. Add 4 cups ice to mixture and add chicken. Brine chicken for 10 to 12 hours. Remove drumsticks from brine and completely pat dry.
Pour peanut oil into a cast iron skillet, 2 inches high, and preheat over medium heat.
Place flour, garlic powder, onion powder, salt, and smoked paprika in a shallow dish and whisk together. Pour buttermilk into another shallow dish and dredge drumsticks in flour mixture. Shake access flour off chicken and dip in buttermilk. Repeat by dipping in the flour mixture followed by the buttermilk and the flour mixture again. Carefully drop coated drumsticks into the hot oil and fry on each side for 10 to 12 minutes or until skin has turned golden brown and chicken is cooked through. (juices should run clear when cut into). Drain into paper towels and lightly season with salt and pepper. Serve immediately with waffles.
For waffles: Preheat waffle iron to medium heat.
Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together. Add remaining ingredients and stir together with a fork until fully incorporated and no dry spots remain.
Lightly spray the well of the waffle iron with cooking spray and pour ⅓ cup of batter into the center of the well. Gently close the lid and cook until golden brown. Serve immediately.