Chicken And Waffle Recipe

Prep and brine

Cut the chicken into 1-inch bite-sized pieces. In a bowl combine 1 cup buttermilk and 1 tbs hot sauce. Add chicken pieces, stir to coat, cover and refrigerate for at least 1 hour (up to 6 hours).

Make the seasoned flour

Whisk together 1 1/2 cups flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tsp paprika in a shallow bowl or wide dish.

Dredge the chicken

Remove chicken from buttermilk, letting excess drip back into the bowl. (If batter seems thin, dip pieces briefly into the extra 1/2 cup buttermilk before dredging.) Working in batches, toss pieces in the seasoned flour until thoroughly coated; press flour onto each piece to form a good crust. Place on a wire rack while heating the oil.

Heat oil and fry

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. Fry the chicken in batches without crowding, 3–4 minutes per side or until golden brown and an internal temperature of 165°F (74°C) is reached. Remove to a paper towel-lined rack or wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if needed.

Preheat waffle iron

Preheat your waffle iron according to the manufacturer's directions so it is hot when batter is ready.

Make batter

In a medium bowl whisk together 1 1/2 cups flour, 2 tbs granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt. In a separate bowl whisk the egg, 1 cup milk, 3 tbs melted butter and 1/2 tsp vanilla. Pour the wet into the dry and stir until just combined — a few small lumps are fine. Gently fold in 1/4 cup pearl sugar (do not overmix to avoid dissolving all the pearls).

Cook waffles

Brush or spray the waffle iron with a little melted butter. Spoon batter into the hot iron (amount per waffle depends on your iron; typically 1/2 to 3/4 cup). Cook until deep golden and crisp, 3–5 minutes depending on iron. Transfer waffles to a wire rack to stay crisp while you finish frying chicken.

Assemble: Place a pearl-sugared waffle on each serving plate. Top with a generous handful of warm buttermilk fried chicken bites.

Finish: Dot the chicken and waffle with the 2 tbs butter so it melts over the hot chicken and waffle. Drizzle about 2–3 tbs maple syrup per plate (adjust to taste). If desired, add an extra 1 tbs salted butter and sprinkle 1 tbs chopped parsley for a touch of color.

Serve immediately so the waffle remains crisp and the chicken stays hot and crunchy. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.