Chicken And Waffles Recipe

Preheat and prepare

Preheat the waffle iron according to manufacturer instructions. Lightly oil or spray the waffle iron so waffles release easily.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp fine salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk 1 1/2 cups whole milk, 1/2 cup buttermilk, 2 large eggs, 4 tbsp melted cooled unsalted butter, and 1 tsp vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.

Cook waffles

Spoon or ladle batter onto the preheated waffle iron (amount will depend on your iron — typically 1/2 to 3/4 cup). Close and cook until golden brown and crisp, about 4–6 minutes, following your iron's indicator. Transfer waffles to a baking sheet and keep warm in a 200°F (95°C) oven while you fry the chicken.

Marinate chicken

Pat 4 boneless skinless chicken thighs dry with paper towels. Place in a bowl or zip-top bag and pour 1 cup buttermilk and 1 tsp hot sauce (optional) over them. Ensure all pieces are coated. Cover and refrigerate for at least 30 minutes to 2 hours (longer for more tenderness). Remove from fridge 15 minutes before frying to take off chill.

Prepare dredge

In a shallow dish whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1 tsp fine salt, and 1/2 tsp ground black pepper until evenly blended.

Dredge chicken

Working one piece at a time, remove a thigh from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing the mix onto the chicken to form a good coating. For extra crunch, dip the dredged piece back briefly into the remaining buttermilk then into the flour again for a double coat.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to reach a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small bit of dredge — it should sizzle steadily but not burn immediately.

Fry chicken

Carefully add the coated thighs to the hot oil without overcrowding (fry in batches if necessary). Fry until golden brown and crisp, flipping once, about 6–8 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain roughly 325–350°F so the crust browns without burning.

Drain and rest

Remove chicken to a wire rack set over a baking sheet to drain and keep crisp. Tent loosely with foil and keep warm in the oven (200°F / 95°C) if making ahead. Sprinkle a little salt to taste while hot, if desired.

Assemble plates

Place one warm waffle on each plate. Top with a crispy fried chicken thigh. Add a pat of unsalted butter to the waffle if using.

Serve with syrup and berries

Drizzle 3 tablespoons (about 45 ml) pure maple syrup over the chicken and waffle (adjust to taste) and spoon fresh mixed berries (about 1/4 cup per serving) alongside or on top. Dust with 1 tsp powdered sugar and sprinkle 1 tsp chopped parsley if using for color.

Suggested accompaniments

Serve immediately while waffles are crisp and chicken is hot. Provide extra maple syrup at the table.