Chicken N Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Preheat oven to 200°F (95°C) and place a rack or baking sheet inside to keep waffles warm.

In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until combined.

In a separate bowl whisk together 1 1/2 cups buttermilk, 1/2 cup whole milk, 2 large eggs, 4 tablespoons melted butter and 1 teaspoon vanilla until smooth.

Pour the wet ingredients into the dry ingredients and fold gently until just combined. Batter should be slightly lumpy — do not overmix. Let batter rest 5 minutes while you finish preparing chicken.

Brush or spray the waffle iron with cooking spray or melted butter. Cook waffles according to your iron's instructions (generally 1/2 to 3 minutes per waffle) until golden brown and crisp. Transfer cooked waffles to the oven to keep warm while you fry the chicken.

Marinate

Slice chicken thighs into 1/2- to 3/4-inch cutlets or leave small thighs whole. Place chicken in a bowl with 1 cup buttermilk and 1 teaspoon hot sauce (optional). Cover and refrigerate for at least 30 minutes, up to 4 hours. If short on time, 20 minutes will still help tenderize.

Prepare the dredge: In a shallow dish whisk together 1 cup flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly combined.

Heat a heavy skillet or deep fryer with 3 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown slowly.

Remove chicken from marinade, letting excess drip off. Dip each piece into 1/2 cup buttermilk (for dredging) then press into the flour mixture, making sure each piece is well coated. For extra crispiness, double dredge: dip back into the buttermilk and re-coat with flour mixture. Shake off excess.

Carefully lower chicken into hot oil in batches (do not overcrowd). Fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes for cutlets or 7–9 minutes for thicker pieces, flipping once halfway. Adjust time based on thickness.

Remove chicken to a wire rack set over a baking sheet and keep in the warm oven while you finish remaining pieces. Rest 3–5 minutes before assembling to let juices redistribute and coating set.

Make honey mustard: Whisk together 3 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 3 tablespoons honey and 1/2 teaspoon apple cider vinegar (or lemon juice). Season with 1/4 teaspoon salt and taste-adjust if needed. Set aside.

Finish butter: Melt 2 tablespoons unsalted butter and brush lightly over warm waffles to enhance flavor and sheen.

Assemble the dish: Place one warm waffle on a plate, top with a piece of fried chicken (or slice and fan if using larger pieces). Drizzle with 1–2 tablespoons honey and 1–2 tablespoons prepared honey mustard. Sprinkle a light dusting of powdered sugar (about 1 tablespoon per serving) over the top. Garnish with chopped chives or parsley if desired.

Serve immediately while waffles are crisp and chicken is hot. Provide extra honey and honey mustard on the side for guests to add more to taste.