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chicken and waffles recipe with jalapeno honey sauce

Homemade Fried Chicken 'n' Waffles with Jalapeno Honey Butter Sauce

Posted by Dee
This fried chicken and waffles is a satisfying combo savory and sweet, complete with a drizzle of homemade jalapeno honey butter sauce. The crispy fried chicken pairs perfectly with the light and fluffy waffles, creating a mouth-watering contrast of textures.
5 from 33 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Brine Time 4 hours
Total Time 5 hours 5 minutes
Course Main Dish
Cuisine Southern
Servings 4 servings
Difficulty Medium

Ingredients
  

For the Jalapeno Honey Butter Sauce

  • 3/4 cup jalapeno infused honey
  • 2 tbsp butter
  • 1 tbsp dijon mustard
  • 1 tbsp brown sugar
  • ½ tsp kosher salt

For the Chicken Brine

  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp hot sauce
  • 2 cups buttermilk
  • 4 split chicken breasts, making eight pieces, boneless skinless

For the Dredge

  • 2 cups all-purpose flour
  • 1/2 cup potato starch
  • 2 tsp baking powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 2 tsp kosher salt
  • 1 tbsp black pepper
  • 4 tbsp of buttermilk brine, for the divided half of the dredge
  • canola oil or avocado oil for frying

For the Belgian Waffles

  • 1.75 cups all-purpose flour
  • 2 tbsp cornstarch
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 3/4 cup heavy cream
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 large eggs, separated
  • 1 tsp vanilla extract

Instructions
 

Make the Jalapeno Honey Sauce

  • Melt the butter in a small saucepan over medium heat.
  • Reduce heat to medium low. Add the jalapeno honey, Dijon mustard, brown sugar and salt to the saucepan, and stir to combine.
  • Bring the mixture to a simmer, stirring occasionally, and cook for 2-3 minutes, until the sauce has thickened and the flavors have melded.
  • Remove the pan from the heat and let the sauce cool for a few minutes.
  • You can strain the sauce through a fine-mesh sieve if you'd like to remove jalapeno slices and seeds.

Make the Chicken

  • In a large bowl, whisk together all of the ingredients for the brine. Add the chicken breasts and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
  • In a separate bowl, whisk together the flour, potato starch, baking powder, garlic powder, onion powder, paprika, cayenne, kosher salt, and black pepper.
  • Remove the chicken from the brine.
  • Dredge the chicken breasts in the flour mixture, making sure they are fully coated. Shake off any excess flour.
  • Dip each chicken breast back into the remaining buttermilk brine and coat with the flour mixture again.
  • Heat enough vegetable oil in a large, deep skillet or Dutch oven to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F.
  • Carefully add the chicken breasts to the hot oil, a few at a time, and fry for 6-8 minutes per side, or until golden brown and cooked through.
  • Use a slotted spoon or tongs to transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil.

Make the Waffles

  • Preheat your waffle iron according to the manufacturer's instructions.
  • In a large mixing bowl, whisk together the flour, cornstarch, powdered sugar, baking powder, baking soda, and salt.
  • In a separate mixing bowl, whisk together the buttermilk, heavy cream (starting with 1/2 cup), melted butter, egg yolks, and vanilla extract.
  • In another bowl, beat the egg whites with an electric mixer until they form stiff peaks.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Fold the egg whites into the batter, being careful not to overmix.
  • Spay waffle iron with oil or butter. Spoon the batter onto the waffle iron, using the amount recommended by the manufacturer. Cook until the waffles are golden brown and crispy.
  • To keep waffles warm, place waffles in an oven preheated at 200°F.

Notes

Expert Tips: Homemade Buttermilk Waffles

Here are my secrets to making the best fluffy Belgian waffles:
  • Folding in egg whites: Folding whipped egg whites into the waffle batter adds air to it and creates a lighter, fluffier texture to the finished waffles. The egg whites also help create a crispy exterior while remaining soft and airy on the inside.
  • Let the batter rest: Letting the batter rest for a few minutes before cooking will allow the ingredients to meld together and create a better texture.
  • Use buttermilk: Buttermilk is slightly acidic and helps to activate the baking soda, creating even more fluffiness in the waffles.
  • Don't overmix the batter: Overmixing can cause the gluten in the flour to develop too much, resulting in tough waffles. Mix the batter just until the ingredients are combined.
  • Turn the waffle iron all the way up: Make sure your waffle iron is super hot before adding the batter. This will help create a crispy exterior while keeping the inside fluffy.

Expert Tips: Homemade Crispy Fried Chicken

Yes, I have some secrets to making the best fried chicken as well!
  • Marinate in buttermilk: Soaking the chicken in a buttermilk brine tenderizes the meat, adds flavor and helps it stay moist while frying. We've all tasted a dry chicken breast before we know that is a big no-no!
  • Use both flour and potato starch: Adding potato starch to the flour dredge creates a crispier crust that adheres better to the chicken. You can also use corn starch for similar effects but I love the hint of flavor that the potato starch adds.
  • Add spoonfuls of the buttermilk brine to the dredge: Pouring a few spoonfuls of the buttermilk marinade into the flour dredge creates extra crispy bits. I added this to the second dredge only.
  • Season the flour: Please, please, please season your flour! Adding spices and herbs to the flour dredge can seriously elevate the flavor of the chicken. I always taste the flour mixture and then season to taste as necessary. If your flour doesn't taste flavorful, neither will your chicken.
  • Rest the chicken before frying: After dredging the chicken, let it rest on a wire rack for a few minutes before frying. This allows the coating to set and adhere better to the chicken.
  • Rest the chicken after frying: Once the chicken is done cooking, let it rest on a wire rack for a few minutes to allow the excess oil to drip off and the crust to set.
Keyword chicken and waffles
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