Chicken & Waffles Recipe

Prep and brine

Trim excess fat from chicken thighs and cut each thigh into 2–3 slider-sized pieces (about 2–3 oz each). Place chicken in a bowl and add 1 cup buttermilk and 1 tablespoon hot sauce; stir to coat. Cover and refrigerate for at least 1 hour (up to 4 hours) to tenderize and flavor.

Prepare dredge

In a shallow dish combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp smoked paprika, and 1/4 tsp cayenne. Whisk to blend.

Egg wash

In a separate bowl beat 2 eggs lightly. Remove chicken from buttermilk, letting excess drip back into the bowl. Reserve that marinade if you like; discard before frying.

Dredge and rest

Working in batches, coat each piece first in the flour mixture, then dip in the beaten eggs, and then re-coat in the flour mixture for a double-crisp crust. Place coated pieces on a wire rack and let rest 10 minutes to help the crust adhere.

Fry the chicken

Pour about 1 cup vegetable oil into a heavy skillet (or heat oil in a deep fryer) to reach roughly 1/2 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry chicken in batches without crowding for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl whisk 3/4 cup buttermilk, 1 large egg, 2 tablespoons melted butter, and 1/2 teaspoon vanilla. Pour wet into dry and stir until just combined; small lumps are fine. Let batter rest 5 minutes.

Cook waffles

Preheat a waffle iron to medium-high and lightly coat with nonstick spray or butter. For slider-size waffles, spoon about 2 tablespoons batter per waffle cavity (or use a mini waffle maker). Cook until golden and crisp, about 2–3 minutes depending on your iron. Remove waffles and keep warm on a rack in a low oven alongside the chicken.

Assemble sliders

To assemble, place a waffle 'bun' on the bottom, top with a fried chicken piece, optional pickle slice, and another waffle half. Dot with a small pat of butter if desired.

Serve with syrup

Warm 1/2 cup maple syrup gently in a small saucepan or microwave until pourable. Drizzle 1–2 teaspoons over each slider or serve on the side for dipping. Sprinkle chopped chives or parsley over the plate for garnish if using.

Serving suggestion

Serve the chicken & waffle sliders immediately with your choice of side (fries, coleslaw, or mixed greens). Leftover fried chicken can be kept in a low oven to maintain crispness up to 30 minutes.