Chicken And Waffle Recipe

Brine / Marinade

In a large bowl combine 2 cups buttermilk and 1 tablespoon hot sauce. Add the chicken thighs, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, ideally overnight. This both tenderizes and seasons the chicken.

Prepare Dredge

In a shallow dish or rimmed baking sheet whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/4 teaspoon cayenne. In a separate bowl whisk 2 eggs with 1/4 cup milk to make an egg wash.

Dredge Chicken

Remove chicken from marinade, allow excess buttermilk to drip off, then dredge each piece in the seasoned flour, press to coat well, dip into egg wash, and return to the flour for a second coating. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat Oil

Pour neutral oil into a heavy pot or Dutch oven to a depth of 2–3 inches (about enough to come halfway up the thighs). Heat over medium-high until oil reaches 175–180°C (350–360°F). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry

Fry the chicken in batches without overcrowding. Cook for 12–15 minutes, turning occasionally, until crust is deep golden brown and an internal thermometer inserted into the thickest part reads 74°C (165°F). Adjust heat to maintain oil temperature. Transfer fried pieces to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while remaining pieces fry.

Final Rest

Let the chicken rest 5 minutes before serving so juices redistribute and crust firms up.

Preheat

Preheat your waffle iron according to manufacturer instructions. If it has settings, medium-high is a good starting point.

Mix Dry Ingredients

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

Prepare Wet Ingredients

Separate the 2 eggs. In a medium bowl whisk egg yolks with 1 1/2 cups buttermilk, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract.

Combine Batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; small lumps are fine. Overmixing will make tough waffles.

Whip Egg Whites

In a clean bowl beat the 2 egg whites to soft peaks. Fold the whipped egg whites gently into the batter to lighten the waffles and add crispness.

Cook Waffles

Brush waffle iron with a little melted butter or spray with nonstick spray. Pour the recommended amount of batter into the preheated iron (usually about 1/2 to 3/4 cup depending on iron). Close and cook until golden brown and crisp, about 4–6 minutes. Transfer waffles to a wire rack to keep crisp while finishing remaining batter.

Assemble: Place a warm waffle on each plate. Top with a fried chicken thigh. Add 1–2 tablespoons softened butter to the waffle if desired.

Sauce & Garnish: Drizzle 2–3 tablespoons maple syrup over the chicken and waffle. If you like sweet-heat, drizzle 1 teaspoon hot honey or a little hot sauce, or serve extra on the side. Sprinkle chopped fresh chives over the dish for color and a mild onion note.

Serve Immediately: Serve hot so the contrast between the crispy chicken and fluffy waffle is preserved.