Chicken & Waffles Recipe

Prepare dry ingredients

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 evenly combined.

Combine wet ingredients

In a separate bowl, beat 2 large eggs lightly, then whisk in 1 1/2 cups whole milk, 4 tablespoons melted butter and 1 teaspoon vanilla extract until smooth.

Make the batter

Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix — a few small lumps are fine. Let the batter rest for 5–10 minutes while you prepare the chicken; this improves texture.

Cook waffles

Preheat your waffle iron according to manufacturer directions and lightly brush or spray with oil. Pour the recommended amount of batter into the hot waffle iron (usually about 3/4 to 1 cup depending on size) and cook until golden brown and crisp, about 4–6 minutes per waffle. Keep finished waffles warm in a low oven (90–100°C / 200°F) on a rack so they stay crisp while frying the chicken.

Brine/marinate the chicken

Pat 6 pieces of chicken dry with paper towels. In a nonreactive bowl combine 2 cups buttermilk and 2 tablespoons hot sauce. Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 1 hour or up to overnight. This tenderizes and seasons the meat.

Make dredge

In a large shallow dish whisk together 2 cups flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1/2 teaspoon dried thyme, 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Mix thoroughly so spices are evenly distributed.

Coat the chicken

Remove a piece of chicken from the buttermilk, letting excess drip off but not wiping it dry. Dredge thoroughly in the flour mixture, pressing so the coating adheres. For extra-crispy chicken, dip back in the buttermilk briefly and dredge again for a double coating. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat the oil

In a heavy, deep skillet or Dutch oven add about 1.5 cups vegetable oil (enough to reach 1–1.5 inches up the sides depending on pot). Heat over medium-high until the oil reaches 175–180°C (350–360°F) on a thermometer. If you don't have a thermometer, test with a small pinch of dredge — it should sizzle steadily and brown slowly.

Fry the chicken

Working in batches to avoid overcrowding, carefully lower chicken pieces into the hot oil skin-side down. Fry thighs for about 10–12 minutes, turning once halfway, until coating is deep golden brown and an instant-read thermometer inserted near the bone reads 74°C (165°F). Smaller pieces will cook faster — adjust time accordingly. Keep finished pieces on a wire rack over a baking sheet in a 100–120°C (200–250°F) oven to stay warm and crisp while you finish remaining chicken.

Drain and rest

After frying, let chicken rest 5 minutes before serving so juices redistribute. Squeeze a little lemon over each piece if desired for brightness.

Assemble

Place one warm waffle on each plate. Top with a piece (or half-piece) of fried chicken. Brush or drizzle 1/2 tablespoon melted butter over the chicken and waffle if desired.

Serve with syrup and garnish

Pour warm maple syrup (about 2–3 tablespoons per serving, total 3/4 cup for 4 servings) at the table or drizzle over the chicken and waffle. Dust lightly with 1 tablespoon powdered sugar and sprinkle chopped chives or parsley if using. Serve immediately with lemon wedges on the side.

Leftovers and reheating

To reheat, warm chicken in a 180°C (350°F) oven on a rack for 8–12 minutes to crisp; reheat waffles in a toaster or oven for best texture. Store chicken and waffles separately in airtight containers for up to 2 days in the fridge.