Chicken And Waffles Recipe
Make Chicken And Waffles Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fried Chicken
Waffles
Finishing & Serving
Method
Fried Chicken
- 1
Brine/Marinade
In a large bowl or resealable bag combine 2 cups buttermilk and 2 tablespoons hot sauce. Add the chicken thighs, pressing to submerge. Cover and refrigerate at least 4 hours or overnight (minimum 2 hours acceptable). This tenderizes and flavors the chicken.
- 2
Prepare Dredge
In a shallow dish or wide bowl whisk together 2 cups flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/4 tsp cayenne. In a second shallow bowl beat 2 eggs with 1/2 cup milk to make an egg wash.
- 3
Dredge Chicken
Remove marinated chicken from refrigerator. Let excess buttermilk drip off (do not pat dry completely). Working one piece at a time: coat chicken in the seasoned flour mixture, press firmly to adhere, dip into the egg wash, then return to the flour mixture for a second, thorough coat. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust.
- 4
Heat Oil
In a deep heavy skillet or Dutch oven add neutral oil to reach about 1 to 1.5 inches depth (approximately 1.25–1.5 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.
- 5
Fry Chicken
Fry chicken in batches to avoid crowding. Carefully lower pieces into oil, skin-side down first. Maintain oil temperature 325–350°F (160–175°C) — adjust heat as needed. Fry bone-in thighs 12–15 minutes, turning once or twice, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while remaining batches fry.
Waffles
- 6
Preheat & Prep
Preheat waffle iron according to manufacturer. Preheat oven to 200°F (95°C) to keep cooked waffles warm. Sift or whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a large bowl.
- 7
Wet Ingredients
In a separate bowl whisk 1 3/4 cups buttermilk, 2 eggs, 1/4 cup melted butter and 1 tsp vanilla until homogeneous.
- 8
Combine & Rest
Make a well in the dry ingredients and pour in wet mixture. Stir gently until just combined — a few small lumps are fine. Over-mixing will make tough waffles. Let batter rest 5 minutes while waffle iron finishes preheating.
- 9
Cook Waffles
Lightly brush or spray waffle iron with oil or melted butter. Pour appropriate amount of batter for your iron (typically 1/2 to 3/4 cup) and close. Cook until steam subsides and waffles are golden and crisp, about 3–6 minutes depending on iron. Transfer to wire rack in the warm oven to keep crisp while you cook remaining batter.
Finishing & Serving
- 10
Butter & Syrup
When ready to serve, place one waffle on each plate, top with a piece of fried chicken. Add 1 tablespoon unsalted butter per waffle if desired and drizzle each serving with 2–3 tablespoons maple syrup. For a spicy-sweet note, drizzle hot honey or a little extra hot sauce to taste (about 1 teaspoon per serving).
- 11
Garnish & Serve
Optional: sprinkle chopped fresh parsley and serve with lemon wedges on the side. Serve immediately so the chicken stays crisp and the waffle remains warm.