Chicken & Waffles Recipe
Make Chicken & 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
Syrup & Garnish
Method
Fried Chicken
Brine/Marinate
In a large bowl or zip-top bag, combine 2 cups buttermilk and 2 tbs hot sauce. Add the 6 chicken thighs, pressing to coat. Refrigerate and marinate for at least 4 hours or up to 24 hours. This tenderizes and flavors the chicken.
Prepare Dredge and Egg Wash
About 30 minutes before frying, remove chicken from refrigerator so it comes closer to room temperature. In a shallow dish, whisk together 2 cups flour, 1/4 cup cornstarch, 2 tsp kosher 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 bowl, whisk 2 eggs with 1/2 cup whole milk to make an egg wash.
Dredge Chicken
Working one piece at a time, shake off excess buttermilk from the thigh. First coat the chicken in the seasoned flour mixture, then dip into the egg wash, then return to the flour for a double-dredge. Press the flour onto the surface so it adheres well. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust.
Heat Oil
Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (about 1 L suggested for capacity). Heat oil to 340–350°F (170–175°C). If you don’t have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not brown immediately.
Fry Chicken
Fry chicken in batches so pieces are not crowded (about 3 pieces per batch depending on pot size). Maintain oil temperature between 325–350°F (160–175°C). Fry each batch 12–15 minutes for bone-in thighs, turning as needed, until internal temperature reaches 165°F (74°C) and crust is golden brown and crisp. Use a probe thermometer to check doneness.
Drain and Season
Transfer cooked chicken to a wire rack set over a baking sheet to drain. Sprinkle 1 tsp fine sea salt evenly over the hot chicken. Keep warm in a 200°F (95°C) oven while finishing remaining batches.
Waffles
Preheat Waffle Iron and Prepare Batter
Preheat your waffle iron to medium-high heat. In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbs granulated sugar, and 1/2 tsp kosher salt. In a separate bowl, whisk 3 eggs, 2 cups buttermilk, 1 tsp vanilla, and 1/2 cup melted cooled butter. Pour the wet ingredients into the dry and stir just until combined — small lumps are fine. Let the batter rest 5 minutes.
Cook Waffles
Brush the waffle iron with a little neutral oil or melted butter (about 1 tsp each time). Spoon or pour batter onto the hot iron according to manufacturer’s directions (generally 1/2 to 3/4 cup per waffle for standard size). Close and cook until steam mostly stops and waffles are golden and crisp, about 3–5 minutes depending on your iron. Transfer waffles to a rack in a 200°F (95°C) oven to stay warm while you finish cooking remaining batter.
Syrup & Garnish
Warm Syrup
In a small saucepan, combine 1 cup maple syrup and 2 tbs unsalted butter. Warm over low heat until butter melts and syrup is hot but not boiling, about 2–3 minutes. For a spicy-sweet finish, whisk in 2 tsp hot honey or a splash of hot sauce to taste.