Fried Chicken & Waffle Recipe

Mix and proof

Whisk the warmed milk with the yeast and 1 teaspoon of the granulated sugar in a small bowl. Let sit 5 minutes until foamy. In a large mixing bowl, combine gluten-free flour, remaining sugar (1 tablespoon), and salt. Add the foamed milk, egg, melted butter, and vanilla. Stir with a wooden spoon or paddle on low speed until a sticky, slightly dense batter forms. Cover and let rest in a warm place 30–45 minutes to allow a light rise (Liège waffles use a yeasted dough — gluten-free will not rise as much but should relax and become airy).

After the rest, gently fold in the pearl sugar. Preheat your Belgian waffle iron to medium-high and lightly brush with oil or melted butter. The batter/dough should be thick but spoonable; if too stiff, add 1 tablespoon warm milk.

Cook: Spoon about 3/4 to 1 cup (depending on your iron) of batter onto the preheated waffle iron and close. Cook 4–6 minutes until deep golden brown and crisp on the outside. Remove and keep warm on a rack in a low oven (200°F / 95°C) while you cook remaining waffles. Makes 2–3 large Liège-style waffles.

Prepare chicken

If breasts are thick, butterfly them or pound to an even thickness about 1/2 inch so they cook evenly. Trim and pat dry. Place chicken in a shallow dish or zip-top bag with the buttermilk and 1 tsp hot sauce (if using). Refrigerate and marinate 30 minutes to 4 hours (minimum 30 minutes).

Set up dredging station

In a shallow bowl, whisk the flour with salt, pepper, paprika, garlic powder and onion powder. In a second bowl, beat the eggs. In a third shallow dish, spread the panko breadcrumbs. Remove each breast from the buttermilk, shake off excess, dredge first in seasoned flour, then dip in beaten egg, then press thoroughly into panko to coat—press panko to adhere; repeat to ensure a thick even crust. Place coated breasts on a wire rack and let rest 10 minutes so coating adheres.

Fry the chicken

In a deep heavy skillet or Dutch oven, add oil to reach about 1/2 to 1 inch depth (about 3–4 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer. Fry chicken in batches without overcrowding: 3–5 minutes per side depending on thickness, turning once, until crust is deep golden and internal temperature reaches 165°F (74°C). If pieces brown too quickly, lower heat slightly. Transfer to a wire rack set over a sheet pan to drain. Keep warm in a low oven while finishing remaining chicken.

In a small saucepan over low heat, melt the 2 tablespoons butter. Whisk in honey (or brown sugar), hot sauce, apple cider vinegar, smoked paprika, garlic powder and salt. Cook gently, stirring, 1–2 minutes until slightly thickened and glossy. Taste and adjust: add more hot sauce for heat, more honey for sweetness, or an extra 1/2 teaspoon vinegar for brightness. Remove from heat and keep warm.

Warm the maple syrup gently in a small saucepan or microwave until pourable.

Assemble: Place one warm Liège waffle on each plate. Slice the fried chicken breast in half crosswise or leave whole and place on top of the waffle. Spoon 1–2 tablespoons of the Hot Canyon Bakehouse sauce over the chicken (more if you like it saucier). Drizzle with warm maple syrup to taste (about 2–3 tablespoons). Add a small pat of butter on the waffle if desired and garnish with chopped parsley or chives and a lemon wedge on the side to squeeze over the chicken for brightness.

Serve immediately while waffle is crisp and chicken is hot. Provide extra sauce and syrup at the table.