Chicken N Waffles Recipe

Make waffle batter

Preheat your waffle iron to medium-high. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk the buttermilk, eggs, melted butter and vanilla until combined. Pour the wet into the dry ingredients and stir gently until just combined; a few small lumps are fine. Let rest 5 minutes while you prepare the chicken.

Cook waffles

Brush the preheated waffle iron with a little vegetable oil. Spoon batter onto the iron according to manufacturer instructions (about 1/2 to 3/4 cup per Belgian waffle) and cook until golden and crisp, about 4–6 minutes depending on your iron. Transfer cooked waffles to a wire rack set over a baking sheet in a low oven (200°F / 95°C) to keep warm and crisp while you finish the chicken and syrup.

Marinate chicken

Place the trimmed chicken thighs in a bowl or zip-top bag. Add 1 cup buttermilk and 1 tablespoon hot sauce (if using) so the chicken is coated. Cover and refrigerate for at least 30 minutes or up to 4 hours (shorten to 30–60 minutes for quicker service).

Prepare dredge

In a shallow bowl or pie plate combine 1 cup flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix to distribute spices evenly.

Dredge and fry

Remove chicken from marinade, letting excess drip off. One piece at a time, press the chicken into the flour mixture to coat thoroughly, shaking off excess. Heat 1 cup vegetable oil in a heavy skillet (cast iron preferred) over medium-high until the oil reaches 350°F (175°C) or small bubbles form around a breadcrumb test. Add chicken pieces skin-side down if skin-on; do not overcrowd the pan. Fry 4–6 minutes per side, adjusting time for thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet in the oven (200°F) to keep warm and crisp while you finish syrup and assemble.

Make honey butter

In a small bowl beat the softened butter with 3 tablespoons honey until smooth and spreadable. Taste and add a pinch of salt if desired. Keep at room temperature for easy spreading.

Crumble bacon

If bacon is not yet cooked, pan-fry or bake slices until crisp, then drain on paper towels and crumble into small pieces. Reserve for garnish.

Make syrup

In a small saucepan combine 1/2 cup maple syrup, 2 tablespoons packed dark brown sugar and 1 tablespoon butter. Warm over medium-low heat, stirring until the sugar and butter melt and the mixture is smooth. Remove from heat and carefully stir in 2 tablespoons bourbon, 1/2 teaspoon vanilla and a pinch of salt. Return briefly to low heat if needed to loosen. Keep warm; do not boil once bourbon is added to preserve flavor.

Place one warm Belgian waffle on each plate. Spread a generous tablespoon of honey butter on the waffle, allowing it to melt slightly. Top with one fried chicken thigh (or slice and fan the chicken over the waffle). Spoon 1–2 tablespoons of the warm bourbon syrup over the chicken and waffle. Sprinkle crumbled bacon over the top and dust lightly with powdered sugar if using. Garnish with a few fresh thyme leaves if desired.

Serve immediately while the waffle is crisp and the chicken is hot. Provide extra bourbon syrup and honey butter at the table if desired.