Chicken & Waffles Recipe
buttermilk brined fried chicken | waffle | maple syrup | scallions
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Ingredients
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Buttermilk brine & marinade
Breading & frying
Waffles
Finishing & garnish
Method
Buttermilk brine & marinade
- 1
Prepare brine
In a large bowl or resealable container, whisk together 3 cups buttermilk, 2 tablespoons kosher salt, 1 tablespoon granulated sugar, crushed garlic cloves, 1 teaspoon hot sauce, and 1 teaspoon freshly ground black pepper until salt and sugar dissolve.
- 2
Marinate chicken
Submerge the 6 pieces of chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to 24 hours. Turn once halfway through to ensure even brining.
Breading & frying
- 3
Make dredge
In a large shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. This dry mix creates a crisp, flavorful crust.
- 4
Prepare wet dip
In a separate shallow bowl, beat 2 eggs with 1/2 cup whole milk until smooth.
- 5
Dredge chicken
Remove chicken from brine, letting excess drip off. Working one piece at a time, lightly coat chicken in the dry dredge, then dip into the egg-milk mixture, then return to the dry mix pressing firmly so a good crust adheres. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the coating.
- 6
Heat oil
In a heavy large skillet or Dutch oven, add enough neutral oil to reach about 1 inch up the sides (about 1.25–1.5 cups). 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 steadily without browning immediately.
- 7
Fry chicken
Fry chicken in batches without crowding, 10–14 minutes per piece for bone-in thighs/drumsticks, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Transfer fried pieces to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while finishing remaining chicken.
Waffles
- 8
Prepare batter
Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons sugar, and 1/2 teaspoon salt. In a separate bowl whisk the 2 lightly beaten eggs with 1 1/2 cups buttermilk, 1/4 cup melted butter, and 1 teaspoon vanilla until combined. Pour wet into dry and stir until just combined; some small lumps are fine. Let batter rest 5 minutes.
- 9
Cook waffles
Brush or spray the waffle iron with a little oil or melted butter. Cook batter according to your waffle iron's directions until deep golden and crisp, about 3–5 minutes per waffle depending on iron. Transfer cooked waffles to a wire rack in a warm oven (200°F / 95°C) so they stay crisp while finishing other waffles and the chicken. If desired, brush lightly with the 2 tablespoons melted butter.
Finishing & garnish
- 10
Assemble plates
Place one warmed waffle on each plate. Top with a piece of fried chicken (you can halve larger pieces if preferred).
- 11
Add maple & scallions
Generously drizzle each chicken-and-waffle with pure maple syrup (about 2–3 tablespoons per serving). Scatter thinly sliced scallions over the top and finish with a pinch of flaky sea salt if using.
- 12
Serve
Serve immediately while chicken is hot and the waffle is crisp. Leftover chicken can be cooled and refrigerated; reheat in a 375°F (190°C) oven to restore crispness.