Chicken & Waffle Recipe

Preheat and mix dry

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt until evenly combined.

Mix wet ingredients

In a separate bowl, beat 2 large eggs lightly then whisk in 1 1/2 cups whole milk, 6 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

Combine batter and cook

Pour the wet ingredients into the dry and stir gently until just combined; a few small lumps are okay. Do not overmix. Lightly oil the preheated waffle iron. Pour the recommended amount of batter for your iron (typically 1/2 to 3/4 cup) and cook until waffles are golden brown and crisp, about 4–6 minutes depending on your iron. Keep finished waffles warm in a 200°F (95°C) oven on a wire rack while you fry the chicken.

Prepare chicken

Butterfly each chicken breast or slice each into two thinner cutlets so you end up with four pieces roughly 1/2 inch thick (the menu says two pieces; this yields two larger pieces — keep as two if you prefer thicker pieces). Pound gently to even thickness if needed. Pat dry with paper towels.

Marinate in buttermilk

In a bowl combine 1 1/2 cups buttermilk and 1 tablespoon hot sauce (optional). Add the chicken, cover, and refrigerate for at least 1 hour, up to overnight. The buttermilk tenderizes and adds flavor.

Make seasoned flour

In a shallow dish whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon baking powder until evenly combined.

Prepare egg wash

In another shallow bowl beat 2 eggs with 1/4 cup milk until smooth.

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing to adhere. Dip into the egg wash, then return to the flour for a second coating, pressing firmly to create a thick crust. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating set.

Heat oil and fry

Pour neutral oil into a large, heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 3 cups). Heat over medium-high until oil reaches 350°F (175°C). Carefully lower chicken into oil (do not crowd — fry in batches if needed). Fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 5–7 minutes per side depending on thickness. Adjust heat to maintain 325–350°F.

Drain and season

Transfer fried chicken to a wire rack set over a baking sheet to drain. Immediately sprinkle with 1/2 teaspoon finishing salt and optionally brush lightly with 1 tablespoon melted butter for shine and flavor. Keep warm in the oven with the waffles if needed.

Plate

Place one freshly made waffle on each plate. Top each waffle with two pieces of the hand-battered fried chicken (or one large piece halved, per your portion preference).

Sauce choice

Serve with hot honey or maple syrup on the side. For hot honey: warm 1/2 cup hot honey gently (microwave 20–30 seconds or in a small saucepan) so it pours easily. For syrup: warm 1/2 cup maple syrup if desired.

Finish and serve

Drizzle your chosen sauce over the chicken and waffle or serve it on the side for dipping. Finish with a light grind of freshly ground black pepper (about 1/4 teaspoon) if desired. Serve immediately while hot and crisp.