Get ready to elevate your brunch game with a dish that perfectly marries crispy, golden fried chicken with fluffy waffles! Rachael's Cornflake Fried Chicken and Waffles with Pecans is not just a meal; it’s an experience that will have your taste buds dancing with joy. Imagine biting into succulent chicken thighs, coated in a crunchy cornflake crust, paired with warm, syrup-soaked waffles and a delightful crunch from toasted pecans. This mouthwatering combination is sure to impress your family and friends and leave them begging for seconds. Ready to indulge in this irresistible comfort food? Let’s dive into the recipe that will make your weekend mornings unforgettable!
Ingredients
- 4 chicken thighs
- 1 cup cornflakes, crushed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 waffles
- 1/2 cup pecans, chopped
- Maple syrup, for serving
Instructions
- Prepare the chicken by patting the thighs dry with paper towels to remove excess moisture.
- In a large bowl, whisk together buttermilk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Submerge chicken thighs in the buttermilk mixture and let marinate for 15 minutes at room temperature.
- In a separate shallow dish, mix crushed cornflakes, flour, paprika, garlic powder, remaining salt, and black pepper until well combined.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge each thigh thoroughly in the cornflake-flour mixture, pressing gently to ensure a thick, even coating.
- Heat vegetable oil in a large cast-iron skillet to 350°F (175°C). Carefully place coated chicken thighs into the hot oil, cooking for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- While chicken is frying, prepare waffles according to package instructions or using your favorite waffle recipe.
- Toast chopped pecans in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Once chicken is done, drain on a wire rack or paper towels to remove excess oil.
- Plate by placing a waffle on each plate, topping with a fried chicken thigh, sprinkling toasted pecans over the chicken, and drizzling generously with warm maple syrup.
- Serve immediately while chicken is crisp and waffles are warm.
Tips
- Marinate for Flavor: Allow the chicken thighs to marinate in the buttermilk mixture for the full 15 minutes. This not only enhances the flavor but also helps to tenderize the meat.
- Crush Cornflakes Well: For the best texture, make sure your cornflakes are finely crushed. This will ensure a crispy coating that clings well to the chicken.
- Maintain Oil Temperature: Use a thermometer to keep the oil temperature steady at 350°F (175°C). This is crucial for achieving that perfect golden-brown crust without overcooking the chicken.
- Don’t Crowd the Pan: Fry the chicken in batches if necessary. Overcrowding the skillet can lower the oil temperature, resulting in greasy chicken rather than crispy perfection.
- Serve Immediately: For the best experience, serve the chicken and waffles right away while everything is hot and fresh. The contrast between the warm chicken, waffles, and syrup is simply divine!
- Customize Your Waffles: Feel free to use your favorite waffle recipe or mix in extras like chocolate chips or blueberries for an extra special twist.
- Pecan Toasting: Keep an eye on the pecans while toasting them; they can go from perfectly toasted to burnt quickly. Stir them frequently for even toasting.
Nutrition Facts
Calories: 675kcal
Carbohydrates: 58g
Protein: 31g
Fat: 33g
Saturated Fat: 8g
Cholesterol: 135mg
