Chicken N Waffles Recipe

Preheat

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly grease with oil or spray just before pouring batter.

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl whisk buttermilk, whole milk, eggs, melted butter, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and fold gently until just combined. Small lumps are fine; avoid overmixing to keep waffles tender.

Let batter rest 5–10 minutes while you finish the chicken and syrups; this hydrates the flour and gives a better texture.

Cook waffles per waffle iron directions, using about 3/4 to 1 cup batter (adjust to your iron) until golden brown and crisp. Keep waffles warm in a single layer on a wire rack in a 200°F (95°C) oven while finishing the dish.

Brine: Place chicken pieces in a bowl or resealable bag with 1 cup buttermilk and optional hot sauce. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, 30 minutes still improves tenderness.

Mix dredge: In a shallow dish combine 1.5 cups flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and 1 tsp salt. Stir to distribute spices.

Set up an egg wash: whisk together 2 eggs and 1/4 cup milk in a second shallow dish.

Heat oil: Pour 3–4 cups oil into a deep skillet or Dutch oven to a depth of ~1.5 inches. Heat over medium-high to 350°F (175°C). Use a thermometer for steady temperature.

Dredge & fry: Remove a piece of chicken from buttermilk, let excess drip, dip into egg wash, then press into the seasoned flour mixture, coating thoroughly. Shake off excess. Fry in batches without crowding, 3–5 minutes per side (depending on piece thickness) until golden brown, crisp, and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F; adjust heat as needed.

Drain: Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crisp. Keep warm in the oven (200°F / 95°C) alongside waffles, if desired.

Combine 4 tbsp softened butter with 2 tbsp honey and 1/4 tsp sea salt in a small bowl. Beat with a fork until smooth and spreadable. Transfer to a small ramekin and keep at room temperature until serving.

In a small saucepan combine 1/2 cup maple syrup and 2 tbsp brown sugar. Warm over medium-low heat, stirring until sugar dissolves.

Stir in 2 tbsp bourbon and 1 tbsp butter; simmer gently 2–3 minutes to marry flavors and slightly thicken. Remove from heat and stir in 1/4 tsp vanilla and 1/2 tsp lemon juice if using. Keep warm; do not boil vigorously once bourbon is added to avoid burning off all alcohol and thinning the syrup too much.

Place one golden Belgian waffle on each plate. Top each waffle with a piece (or two) of fried chicken.

Add a generous dollop (about 1 tbsp) of honey butter on top of the hot chicken so it softens and melts slightly.

Drizzle 1–2 tbsp of the warm bourbon syrup over the chicken and waffle. Sprinkle chopped crisped bacon (about 1–2 tbsp per plate) across the top.

Finish with optional chopped chives or parsley for color and a light dusting of powdered sugar if you like sweet- savory contrast.

Serve immediately while waffles and chicken are hot and the honey butter is melty.