I love Southern fried chicken, and I’m pretty fond of waffles (savoury with bacon and maple syrup, or sweet) but I cannot imagine the combination as working at all.
They’re both a little dry on the outside and soft on the inside. It feels like they really don’t complement or contrast with each other. I’m sure I’d eat it if I had so alternative, but I can imagine how it is a classic American paring. I’d much rather have fries, slaw, or potato salad which all seem to offer a creamy or crunchy contrast.
Am I missing something? People who like it, what’s good about it? Is the secret lots of maple syrup? Are the waffles different that usual? Is it not actually that popular? I’m a decadent European, so I can’t just go somewhere and try them myself.
Thanks for the recipe! those waffles look quite similar to how I make them, but with buttermilk instead of normal milk.
The chicken looks basically the same, I always do a buttermilk marinade. Obviously, friend chicken shouldn’t be dry it should be juicy and moist on the inside, and crispy on the outside. But the outer crispness is going to be a bit on the dry side, fatty and rich, but crunchy. The fact that people often have fried chicken with sauce or dip suggests it’s partially on the ‘dry’ end of spectrum.
If the gauge is soups and friuits V dry then sure, but it should be juicy and moist inside (I’d say enough so that it can be eaten sauceless if you wanted). The inclusion of sauce is not necessarily indicative of dryness, they’re also used for flavor.
That said, seems you’re pretty close from this description, and yes the “sauce” here would be the syrup. And buttermilk is great too, didn’t notice the type they used but you can do either no problem!