Chef's Chicken & Waffles Recipe
Buttermilk fried chicken, vanilla cinnamon waffle, and bourbon maple syrup with a rotating seasonal twist
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Waffles
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine chicken thighs with buttermilk. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare the Waffle Batter
In a bowl, whisk together flour, cornstarch, baking powder, cinnamon, and a pinch of salt. In another bowl, mix eggs, milk, and vanilla extract. Combine wet and dry ingredients, stir until just mixed.
- 3
Fry the Chicken
Heat oil in a deep skillet. Dredge marinated chicken in a mixture of flour, paprika, garlic powder, onion powder, salt, and pepper. Fry until golden brown and cooked through, about 10-12 minutes. Drain on paper towels.
- 4
Make the Waffles
Preheat a waffle iron. Pour batter into the iron and cook according to manufacturer's instructions until golden brown.
- 5
Prepare the Bourbon Maple Syrup
In a saucepan, mix maple syrup and bourbon over low heat. Simmer for a few minutes to combine flavors.
- 6
Assemble the Dish
Serve the waffles topped with fried chicken and drizzled with bourbon maple syrup. Add seasonal fruit on the side.