Chicken & Waffle Recipe

Brown the butter

Place 8 tbsp unsalted butter in a light-colored skillet over medium heat. Swirl frequently; melt then foam, then watch until it turns amber and smells nutty (3–6 minutes). Remove from heat and let cool slightly to warm but not hot.

Whisk dry ingredients: In a bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder and 1 tsp salt until evenly combined.

Mix wet ingredients: In a separate bowl whisk 2 large eggs, 1 1/2 cups whole milk, 1/2 cup buttermilk and 1 tsp vanilla until combined. Slowly whisk in browned butter (hot butter can scramble eggs; make sure mixture is warm).

Combine batter: Pour wet into dry and stir just until combined; small lumps are fine. Let batter rest 10 minutes to hydrate.

Cook waffles: Preheat waffle iron to medium-high and brush with 2 tsp oil. Pour batter per manufacturer’s instructions (about 3/4 to 1 cup per waffle on a standard iron). Cook until deep golden and crisp, about 4–6 minutes. Keep warm on a rack in a 200°F (95°C) oven while finishing.

Brine the chicken: Place chicken pieces in a bowl and cover with 2 cups buttermilk and 1 tbsp hot sauce (if using). Cover and refrigerate at least 1 hour or up to overnight. This tenderizes and seasons the meat.

Prepare dredge and sage: Wrap 12 sage leaves in a single layer on a paper towel. Pat brined chicken dry with paper towels. In a shallow dish combine 1 1/2 cups flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1.5 tsp kosher salt and 1 tsp black pepper.

Heat oil: Pour about 4 cups neutral oil into a heavy-bottomed pot or deep skillet to a 2–3 inch depth. Heat to 350°F (175°C) using a thermometer. Maintain temperature between 325–350°F while frying.

Dredge and fry: One piece at a time, shake off excess buttermilk, press chicken into flour mixture to coat thoroughly. Allow excess to fall off. Fry chicken, skin-side down first if skin-on, 6–9 minutes depending on thickness, flipping once, until crust is deep golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet.

Fry crispy sage: In the hot oil, fry the sage leaves for 5–10 seconds until crisp; they will brown and become aromatic. Drain on paper towels and sprinkle with a pinch of salt.

Cook bacon: In a skillet over medium heat, cook 6 bacon strips until crisp, turning so they brown evenly (6–10 minutes). Remove to paper towels and reserve 1 tbsp rendered bacon fat for later if desired. Crumble remaining bacon into small pieces.

Make maple bacon butter: In a small bowl, mash together 8 tbsp softened butter and 3 tbsp pure maple syrup until smooth. Stir in half of the bacon crumbles (reserve remaining for topping). Chill briefly if needed so it firms slightly for dolloping.

Prepare hot honey (optional quick method): If making hot honey, warm 1/2 cup honey gently in a small saucepan and add slices from 1 fresno chile (seeds in or out depending on heat preference). Simmer 2–3 minutes off high to infuse; remove from heat and cool. If using store-bought hot honey, reserve.

Assemble and finish: Place one brown butter waffle on a plate. Top with a sage-fried chicken piece. Add a generous dollop (about 1 tbsp) of maple bacon butter on the hot chicken so it melts. Sprinkle with remaining bacon crumbles and a few crispy fried sage leaves. Thinly slice remaining fresno chile and scatter a few rings over top for brightness. Drizzle 1–2 tbsp hot honey over the chicken and waffle, then finish with 1–2 tbsp maple syrup to taste and a small pinch (about 1/8 tsp) kosher salt to balance sweetness.

Serve immediately: Serve hot so the butter melts and the chicken remains crispy. Provide extra maple syrup and hot honey at the table.