Amish Chicken and Waffles (PA Dutch Chicken and Waffles) is the savory-sweet comfort food mashup you never knew you needed. This recipe brings together crispy fried chicken and golden waffles, drizzled with maple syrup and your choice of savory gravy. Whether it’s breakfast, brunch, or dinner, this dish delivers maximum flavor with minimal fuss.
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What is Amish Chicken and Waffles (PA Dutch Chicken and Waffles)?
Have you ever stopped mid-bite and wondered, “Why on earth are chicken and waffles paired together?” Well, you’re not alone! This Pennsylvania Dutch classic pairs Southern-style fried chicken with tender, fluffy waffles. Legend says it became popular at late-night jazz clubs, where musicians needed hearty food after gigs—and the way to a man’s heart is through his stomach, right? Imagine Victor and Loretta, two Amish neighbors, laughing over spilled syrup as they first experimented with chicken atop waffles. So grab your apron and join in the fun—trust us, your taste buds will thank you!
Key Ingredients for Amish Chicken and Waffles (PA Dutch Chicken and Waffles):
To make this crowd-pleaser, you’ll need:
- 4 boneless, skinless chicken thighs (about 1½ pounds), trimmed and patted dry
- 1 cup buttermilk
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 2 large eggs, beaten
- Vegetable oil, for frying
- 2 cups waffle mix (or homemade batter)
- 1½ cups milk (for waffles)
- 2 tablespoons melted butter (for waffles)
- Maple syrup and/or creamy pepper gravy, for serving
How to Make Amish Chicken and Waffles (PA Dutch Chicken and Waffles):
Quick Overview
In just under an hour (prep + cook), you’ll have crispy fried chicken nestled atop fluffy waffles. The simple yet crave-worthy combo comes together with everyday pantry staples and delivers maximum satisfaction in every bite.
Step-by-Step Instructions
- Marinate the Chicken: In a large bowl, whisk buttermilk with paprika, garlic powder, onion powder, salt, and pepper. Add chicken thighs, cover, and refrigerate for at least 30 minutes.
- Prep the Breading Station: In a shallow dish, whisk flour, cornstarch, baking powder, salt, and pepper. In a second dish, place beaten eggs. Set both beside your frying pan.
- Bread the Chicken: Remove each thigh from the marinade, letting excess drip off. Dredge first in flour mixture, then in egg, then again in flour. Press gently to adhere.
- Fry the Chicken: Heat 1-inch oil in a deep skillet over medium-high heat (350°F/175°C). Fry chicken, turning once, until golden brown and cooked through (about 5–6 minutes per side). Transfer to a wire rack.
- Make the Waffles: Prepare waffle batter per package or recipe: whisk waffle mix, milk, melted butter, and eggs until smooth. Cook in a preheated waffle iron per manufacturer’s directions until golden.
- Assemble: Place waffles on plates, top with fried chicken, drizzle with maple syrup and/or gravy, and garnish with fresh parsley or chives if desired.
What to Serve Amish Chicken and Waffles (PA Dutch Chicken and Waffles) With:
- Fresh Fruit: Sliced strawberries or blueberries lighten the plate.
- Green Salad: A crisp side with lemon vinaigrette balances richness.
- Homemade Pickles: Tangy crunch cuts through the fried goodness.
- Beverages: Serve with freshly brewed coffee, iced tea, or a mimosa for brunch.
Top Tips for Perfecting Amish Chicken and Waffles (PA Dutch Chicken and Waffles):
- Extra Crispy: Add 1 teaspoon of baking powder to your flour mix for an ultra-crispy coating.
- Buttermilk Substitute: If you’re out, mix 1 cup milk with 1 tablespoon lemon juice; let sit 5 minutes.
- Even Waffles: Preheat the waffle iron thoroughly and avoid opening too soon.
- Prevent Sogginess: Let fried chicken rest on a wire rack, not paper towels, to keep crisp.
Storing and Reheating Tips:
- Refrigeration: Store chicken and waffles separately in airtight containers for up to 3 days.
- Freezing: Freeze cooked chicken or waffles individually on a tray, then transfer to a freezer bag for up to 1 month.
- Reheating: Reheat in a 350°F (175°C) oven: chicken for 10 minutes, waffles for 5 minutes, until hot and crispy.
Final Thoughts
Amish Chicken and Waffles (PA Dutch Chicken and Waffles) marry two comfort food classics into one showstopper dish. With everyday ingredients, a straightforward method, and room to customize, it’s a recipe you’ll return to again and again. Try it out, share with friends, and don’t forget to explore other Amish favorites like Amish Winter Soup and Amish Country Casserole.
FAQs
Can I use chicken breasts instead?
Yes! Slice them into tenders and adjust frying time to 4–5 minutes per side
What’s the best gravy to serve?
A classic pepper gravy works beautifully—just sauté drippings with flour, milk, and cracked black pepper.
How do I make the waffles dairy-free?
Substitute milk with almond or oat milk and use a dairy-free butter alternative.
Is baking an option?
For a lighter version, bake breaded chicken at 425°F (220°C) for 20–25 minutes, flipping halfway.
For more comforting Amish recipes and tips, visit us on Medium and follow our boards on Pinterest. Happy cooking!
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Amish Chicken and Waffles
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
The ultimate comfort mashup—crispy fried chicken paired with fluffy golden waffles, drizzled with maple syrup or savory gravy. A savory-sweet Pennsylvania Dutch classic that’s perfect for breakfast, brunch, or dinner.
Ingredients
- 4 boneless, skinless chicken thighs (about 1½ pounds), trimmed and patted dry
- 1 cup buttermilk
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 2 large eggs, beaten
- Vegetable oil, for frying
- 2 cups waffle mix (or homemade batter)
- 1½ cups milk (for waffles)
- 2 tablespoons melted butter (for waffles)
- Maple syrup and/or creamy pepper gravy, for serving
Instructions
- In a large bowl, whisk buttermilk with paprika, garlic powder, onion powder, salt, and pepper. Add chicken thighs, cover, and refrigerate for at least 30 minutes.
- In a shallow dish, whisk flour, cornstarch, baking powder, salt, and pepper. In a second dish, place beaten eggs. Set both beside your frying pan.
- Remove each thigh from the marinade, letting excess drip off. Dredge first in flour mixture, then in egg, then again in flour. Press gently to adhere.
- Heat 1-inch oil in a deep skillet over medium-high heat (350°F/175°C). Fry chicken, turning once, until golden brown and cooked through (about 5–6 minutes per side). Transfer to a wire rack.
- Prepare waffle batter per package or recipe: whisk waffle mix, milk, melted butter, and eggs until smooth. Cook in a preheated waffle iron per manufacturer’s directions until golden.
- Place waffles on plates, top with fried chicken, drizzle with maple syrup and/or gravy, and garnish with fresh parsley or chives if desired.
Notes
For extra crispy chicken, add baking powder to your flour mix. Don’t crowd the pan when frying. Marinate chicken overnight for maximum flavor. Preheat your waffle iron to avoid soggy waffles.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Amish
Nutrition
- Serving Size: 1 plate
- Calories: 710
- Sugar: 8g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 165mg
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