Fried Chicken + Waffles Recipe
Make Fried Chicken + Waffles Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Chicken
Breading & Frying
Waffles
To Serve
Method
Brined Chicken
- 1
Prepare brine and marinate
In a large bowl or container, whisk together 2 cups buttermilk, 2 tablespoons kosher salt, 1 tablespoon granulated sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper and 1 teaspoon hot sauce (if using). Submerge the 6 bone-in, skin-on chicken thighs in the brine, cover, and refrigerate for at least 4 hours, preferably overnight. This tenderizes and flavors the chicken.
- 2
Drain before breading
When ready to bread, remove chicken from brine and let excess buttermilk drip off for 5 minutes. Reserve a bit of the brine if you want extra flavor in the egg wash (optional). Pat the chicken lightly with paper towels so the surface is damp but not dripping.
Breading & Frying
- 3
Make breading mix
In a wide shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. This mix yields a crispy, seasoned crust.
- 4
Prepare egg wash
In another shallow bowl, beat 2 eggs with 1/2 cup milk until smooth. If you reserved some brine, you can replace part of the milk with a splash for extra tang.
- 5
Dredge the chicken
One piece at a time: coat the chicken in the flour mixture, then dip into the egg wash, then press back into the flour mixture for a double-coated crust. Ensure crevices and under skin are coated. Shake off excess and place on a wire rack. Let breaded pieces rest 10–15 minutes; this helps the coating adhere.
- 6
Heat oil
Pour about 1.5 cups neutral oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle steadily and brown in about 1 minute.
- 7
Fry the chicken
Working in batches to avoid crowding, carefully lower chicken pieces into hot oil skin-side down. Fry until golden brown and crisp, about 7–9 minutes per side depending on thickness. Maintain oil temperature between 325–350°F; adjust heat as needed. Use a probe thermometer to check internal temperature — remove chicken when it reaches 165°F (74°C). Transfer to a wire rack set over a rimmed baking sheet and tent loosely with foil to keep warm while finishing remaining pieces.
- 8
Optional finish
For extra-crispy results, after all pieces are fried, allow oil to return to temperature and briefly re-fry each piece for 60–90 seconds to re-crisp, then drain on the rack.
Waffles
- 9
Preheat waffle iron
Preheat your waffle iron according to manufacturer instructions so it’s hot when the batter is ready.
- 10
Make waffle batter
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. In a separate bowl, beat 2 eggs then whisk in 1 3/4 cups buttermilk, 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract. Pour wet ingredients into dry and stir just until combined — a few small lumps are fine. Let batter rest 5 minutes.
- 11
Cook waffles
Lightly grease the waffle iron with a little melted butter or oil. Pour the recommended amount of batter into the hot iron and cook until deep golden and crisp, typically 3–5 minutes depending on your iron. Transfer finished waffles to a warming rack or oven at 200°F to keep warm and maintain crispness while you finish frying the chicken.
To Serve
- 12
Assemble plates
Place one or two warm waffles on each plate. Top with a piece of fried chicken (thigh). Add a pat of unsalted butter on the waffle, drizzle with maple syrup, and if desired, drizzle a little hot honey or hot sauce for heat-sweet contrast. Sprinkle chopped fresh herbs for brightness.
- 13
Serving suggestions
Serve immediately while chicken is hot and crust is crisp. Leftovers: keep chicken and waffles separate; reheat chicken in a 400°F oven to re-crisp and reheat waffles in a toaster or oven.