Hot Chicken + Waffles Recipe

Brine / Marinade

In a large bowl or zip-top bag combine 2 cups buttermilk, 1/2 cup hot sauce, 1 tsp fine sea salt, and 1/2 tsp black pepper. Add the chicken thighs, ensuring they are submerged. Refrigerate and marinate for at least 4 hours or overnight for best flavor and tenderness.

Prepare Dredge

In a large shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp smoked paprika, 1 tsp cayenne or hot paprika (adjust to taste), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp baking powder, 2 tsp fine sea salt, and 1 tsp black pepper. In a second bowl beat 2 eggs.

Dry the Chicken

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Pat each piece lightly with paper towels — you want them damp, not wet, so the flour will adhere.

Double-Dredge

Working one piece at a time: dredge the thigh in the seasoned flour, pressing firmly to create a thick coating. Shake off excess, dip into the beaten eggs, then return to the flour mixture for a second coat. Place dredged pieces on a wire rack and let rest 10–15 minutes to help the coating set.

Heat Oil

Pour neutral oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (approximately 1 to 1.25 cups depending on your pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately and float.

Fry Chicken

Fry the thighs in batches without crowding, skin side down first, for 6–8 minutes per side until deep golden brown and an instant-read thermometer reads 165–175°F (74–79°C) at the thickest part (the higher end ensures connective tissue breakdown for thighs). Maintain oil temperature around 325–350°F by adjusting heat. Transfer cooked thighs to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while remaining pieces fry.

Make Hot Glaze

In a small saucepan over low heat melt 3 tbsp unsalted butter, then stir in 1/4 cup hot sauce, 2 tbsp honey or maple syrup, 1 tsp apple cider vinegar (optional), and 1/4 tsp salt. Whisk until combined and slightly emulsified. Remove from heat.

Finish Chicken

When all thighs are fried, brush each piece generously with the hot sauce glaze (or toss briefly in a bowl with the glaze) so they are glossy and spicy. For an extra touch, dot with 2 tbsp melted butter if desired just before serving.

Preheat

Preheat your waffle iron according to the manufacturer's instructions. If desired, lightly brush with oil or spray with nonstick spray.

Make Batter

In a large bowl whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt. In a separate bowl whisk 1.5 cups buttermilk, 2 large eggs, 6 tbsp melted unsalted butter, and 1 tsp vanilla extract. Pour the wet ingredients into the dry and stir just until combined — small lumps are fine. Let the batter rest 5–10 minutes to hydrate.

Cook Waffles

Cook waffles according to your waffle iron's directions, portioning about 3/4 to 1 cup batter per waffle (adjust for your iron). Cook until deep golden and crisp, usually 4–6 minutes depending on iron. Transfer finished waffles to a warm oven (200°F / 95°C) on a wire rack so they remain crisp while you finish frying chicken.

Plate

Place one warm waffle on each plate. Top each waffle with a glazed hot chicken thigh (or split thigh if preferred).

Garnish and Serve

Drizzle additional maple syrup or reserved glaze over the chicken and waffle if desired. Add pickles on the side and sprinkle chopped chives or parsley for color. Serve immediately while the chicken is hot and the waffles are crisp.