Southern Fried Chicken and Waffles

S6 E14 | Luke & Sassy Scott | Chicken and Waffles and Luke and Sassy Scott | Something’s Burning

Sibling stars Luke and “Sassy” Scott O’Halloran swing by the kitchen while visiting the States and stop in to see one of their favorite people — ME. We talk about Tall Poppy Syndrome, allergies, cat people, and whether I was bullied… or the bully. I make Southern Fried Chicken and Waffles, which blows ALL Aussie minds — and they blow MY mind with all their new friendships (J.Lo and Bunnie XO!). They are truly killing it.

Ingredients

  • Chicken Marinade:
  • 6–8 pieces chicken (drumsticks, thighs, breasts halved)
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • Seasoned Flour Dredge:
  • 3 cups all-purpose flour (divided)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp poultry seasoning
  • 1 tsp paprika
  • ½ tsp cayenne
  • 1 tsp salt
  • Buttermilk Dredge:
  • ¾ cup buttermilk
  • Canola oil for frying
  • Waffle Ingredients:
  • 2 cups all-purpose flour
  • 4 tbsp white sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp cinnamon
  • 2 cups buttermilk
  • 6 tbsp melted butter (plus extra for serving)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • Nonstick spray
  • Maple syrup for serving
  • Spicy Maple Syrup:
  • 1 cup maple syrup
  • 2 tbsp butter
  • 1 tsp sriracha (more if desired)
  • Garnish:
  • Bread & butter pickle chips
  • Pats of butter
  • Extra maple syrup
  • Extra hot sauce

Method

  1. Preheat oven to 200°F (or warming drawer to 150°F).
  2. Pat chicken dry; season with salt and pepper.
  3. Add 1 cup buttermilk + hot sauce to a zip-top bag. Add chicken, remove air, seal, coat, and refrigerate 30 minutes or overnight.
  4. To make spicy maple syrup: melt butter over medium-low heat; add sriracha, stir, then add maple syrup. Warm 5 minutes without boiling, then transfer to serving jug.
  5. Make seasoned flour dredge: in a large bowl add 1½ cups flour, garlic powder, onion powder, poultry seasoning, paprika, cayenne, salt; whisk together.
  6. Make buttermilk dredging station: place ¾ cup buttermilk in second bowl.
  7. Place remaining 1½ cups flour in a third bowl for final dredge.
  8. Heat 3 inches canola oil in Dutch oven to 350°F using a deep-fry thermometer.
  9. Make waffle batter: melt butter. In a bowl whisk flour, sugar, baking powder, baking soda, cinnamon.
  10. In another bowl whisk buttermilk, melted butter, vanilla, lemon juice. Combine wet into dry; whisk until smooth. Rest 10–45 minutes.
  11. Turn waffle maker on to warm.
  12. Drain chicken in colander; discard marinade.
  13. Remove excess marinade with hands; dredge chicken in seasoned flour, shake excess.
  14. Dip chicken into buttermilk dredge.
  15. Dredge chicken in final flour bowl; place on wire rack.
  16. Check oil is 350°F; fry chicken 2–3 pieces at a time.
  17. Fry thighs/drumsticks 10–12 min, turning to prevent over-browning.
  18. Fry breasts 8–10 min.
  19. Place fried chicken on rack-lined tray, sprinkle with salt, and keep warm in oven.
  20. Warm waffle maker again. If batter separated, whisk briefly.
  21. Spray waffle iron; ladle batter; cook 5–7 minutes or per manufacturer instructions until golden.
  22. Keep waffles warm on rack-lined tray in oven if needed.
  23. To serve: place 1–2 waffles on plate; add pats of butter; top with 2–3 fried chicken pieces.
  24. Garnish with pickle chips and serve with maple syrup, spicy maple syrup, and hot sauce.

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