Chicken & Waffles Recipe

Marinate Chicken

Pat chicken thighs dry with paper towels. In a large bowl, whisk together 2 cups buttermilk and 1 tablespoon hot sauce. Add the chicken, pressing to submerge. Cover and refrigerate at least 4 hours or up to overnight.

Prepare Dredge and Egg Wash

In a shallow dish combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/4 tsp cayenne (if using). In a separate bowl beat 2 eggs with 1/4 cup whole milk.

Heat Oil

Pour about 3 to 4 cups vegetable oil into a heavy-bottomed Dutch oven or large skillet to reach a 1.5–2 inch depth. Heat oil over medium-high until thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not smoke.

Dredge and Fry

Remove one piece of chicken from the buttermilk, letting excess drip off. Dip into the egg wash, then thoroughly coat with the seasoned flour mixture, pressing to form an even crust. Place on a rack while you finish the rest. Fry chicken in batches (do not overcrowd) for about 6–8 minutes per side, adjusting time for thickness, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Maintain oil at 325–350°F: adjust heat so crust browns without burning. Transfer fried chicken to a wire rack set over a sheet pan and rest for 5 minutes. Lightly season with 1/4 tsp salt while hot.

Keep Warm

If making ahead, keep fried chicken on a rack in a 200°F (95°C) oven for up to 20–30 minutes to stay crisp while you finish waffles and bacon.

Preheat oven to 400°F (200°C). Arrange 8 thick-cut bacon slices on a rimmed baking sheet lined with foil or parchment, leaving space between slices. Bake for 12–18 minutes depending on thickness and desired crispness. Remove and place on paper towels to drain. Reserve.

Prepare Batter

Preheat your Belgian waffle maker. In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp kosher salt. In a separate bowl whisk the 2 egg yolks (reserve whites) with 1 1/2 cups whole milk, 1/4 cup melted cooled unsalted butter and 1 tsp vanilla extract. Pour wet into dry and stir until just combined — do not overmix; a few small lumps are fine.

Whip Egg Whites

Using a clean bowl and whisk (or mixer), beat the 2 reserved egg whites until soft peaks form. Gently fold the whipped whites into the batter in two additions to keep the batter light and airy.

Cook Waffles

Lightly brush or spray the preheated waffle iron with butter or oil. Pour appropriate amount of batter for your waffle iron (usually 1/2 to 3/4 cup) and close. Cook according to manufacturer instructions until deep golden and crisp, about 3–5 minutes per waffle. Transfer waffles to a wire rack to keep crisp.

Assemble: Place one Belgian waffle on each plate. Add a piece of buttermilk fried chicken on top. Break two bacon slices in half and tuck alongside or across the chicken. Dot with butter or place a pat on the waffle; drizzle with 2–3 tablespoons maple syrup per serving. Dust lightly with powdered sugar and scatter a few thinly sliced chives if using for a savory contrast.

Portioning and Timing: This recipe makes four servings. Time the fry and waffle steps so waffles come off hot and crisp just before plating; keep fried chicken warm in a low oven if needed. Serve immediately.