Bpk Honey Fried Chicken & Waffles Recipe

Brine/Marinate

Pat chicken pieces dry and make a few shallow cuts in thicker parts. In a large bowl, whisk together buttermilk and hot sauce. Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or up to overnight to tenderize and season.

Prepare Dredge

In a large shallow dish combine 3 cups flour, cornstarch, kosher salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne pepper. Mix thoroughly so spices are evenly distributed.

Dredge Chicken

Remove chicken from buttermilk, let excess drip off (do not wipe). One piece at a time, dredge chicken in the flour mixture, pressing firmly to build a thick coating. For extra-crispy crust, return dredged pieces to a wire rack for 10 minutes, then dip lightly back into reserved buttermilk and re-dredge in flour for a double coat.

Heat Oil

Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (about 1.2–1.5 liters depending on vessel). Heat oil over medium-high until it reaches 325°F (163°C). Use a thermometer for accuracy.

Fry Chicken

Working in batches (do not crowd), carefully lower chicken into oil skin-side down. Maintain oil temperature between 300–325°F (149–163°C). Fry bone-in thighs/drumsticks 12–15 minutes per batch, turning once halfway, until internal temperature reaches 165°F (74°C) and crust is deep golden brown. Transfer to a wire rack set over a baking sheet and hold in a 200°F (95°C) oven while finishing remaining batches. Drain and sprinkle lightly with kosher salt while hot.

Preheat & Prep

Preheat waffle iron according to manufacturer instructions. Lightly grease with oil or nonstick spray.

Make Batter

In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, baking powder, baking soda and 1/2 teaspoon kosher salt. In a separate bowl, lightly beat eggs, then whisk in milk, melted butter and vanilla. Pour wet ingredients into dry and stir until just combined; batter should be slightly lumpy but without streaks of dry flour. Let rest 5 minutes.

Cook Waffles

Cook waffles according to waffle iron instructions until deep golden and crisp, about 4–6 minutes depending on iron. Transfer finished waffles to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you finish other waffles and the chicken.

Make Syrup

In a small saucepan combine 1 cup light brown sugar and 1 cup water. Bring to a gentle boil over medium heat while stirring to dissolve sugar. Reduce heat to low and simmer 3–4 minutes until slightly thickened.

Finish Syrup

Remove from heat and whisk in 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 2 tablespoons butter, 1/2 teaspoon vanilla and 1/4 teaspoon fine sea salt. Taste and adjust cinnamon or salt as desired. Keep warm. If syrup cools and thickens, gently reheat before serving.

Combine Honey & Syrup (optional glaze)

If you prefer a brighter honey glaze, whisk together 1/4 cup honey with 2 tablespoons of the warm brown sugar cinnamon syrup until smooth. Keep warm.

Assemble

Place one warm waffle on each plate. Top with a piece of hot fried chicken. Brush the chicken and waffle lightly with melted butter. Drizzle generously with brown sugar cinnamon syrup and additional honey (or the combined honey-syrup glaze) to taste.

Garnish & Serve

Optional: dust with powdered sugar, sprinkle chopped chives or parsley for color, and finish with a crack of black pepper or extra flaky salt if desired. Serve immediately while chicken is hot and waffles are crisp.