Michigan

Detroit Fried Chicken & Waffle

Motor City soul food perfection. Detroit's fried chicken scene is legendary, and pairing it with a crispy Belgian waffle creates the ultimate sweet-savory combo. This is the dish that fueled the Great Migration's culinary legacy in Michigan.

⏱ Total 1hr 30min 🍴 Serves 4 🌶 Medium Heat ⭐ Motor City Soul

Equipment Needed

🍳 Dutch Oven
🌡 Thermometer
🥣 Waffle Iron
🧬 Wire Rack
🍽 Tongs

Instructions

1

Brine the chicken: Whisk buttermilk, hot sauce, and salt. Add chicken, cover, and refrigerate 4-8 hours or overnight.

2

Prepare the breading: Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish.

3

Make waffle batter: Mix dry ingredients. Beat egg yolks with milk and butter, add to dry ingredients. In separate bowl, whip egg whites to soft peaks and fold in. Let rest 10 minutes.

Tip: Folding in whipped egg whites makes extra crispy, light waffles that hold up to syrup and chicken.
4

Heat the oil: Pour oil into a Dutch oven to 3 inches depth. Heat to 350°F (175°C).

5

Bread the chicken: Remove chicken from brine, dredge thoroughly in seasoned flour, pressing to adhere. Let rest 5-10 minutes.

6

Fry to perfection: Carefully lower chicken into hot oil. Fry 14-16 minutes, turning occasionally, until deep golden brown and internal temp reaches 165°F.

7

Make the waffles: While chicken rests, cook waffles in a preheated waffle iron until crispy and golden. Keep warm in a 200°F oven.

8

Serve Detroit style: Place waffle on plate, top with butter, then fried chicken. Drizzle generously with warm maple syrup. Serve immediately while crispy.

💡 Pro Tips & Variations

  • Detroit's soul food scene: The Great Migration brought Southern cooking to Detroit. The city's fried chicken rivals anywhere in the South.
  • Waffle crispness: Don't stack waffles or they'll steam and get soggy. Keep them on a wire rack in a warm oven.
  • Hot honey option: Drizzle hot honey instead of maple syrup for a trendy twist on this classic combo.
  • Spicy syrup: Warm maple syrup with a pinch of cayenne for a kick that ties the chicken and waffle together.
  • Belgian-style waffle: Use a Belgian waffle iron with deep pockets to hold more syrup and butter.
  • Brunch perfection: This is the ultimate brunch dish - make the batter and brine the chicken the night before.
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