Fried Chicken & Waffles Recipe

Brine / Marinate

In a large bowl combine 2 cups buttermilk and 1 tablespoon hot sauce. Add the 6 pieces of chicken, cover, and refrigerate at least 4 hours or preferably overnight to tenderize and flavor.

Prepare Dredge

In a wide shallow dish whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne. In a second shallow bowl beat 2 eggs with 2 tablespoons water to form an egg wash.

Heat Oil

Pour about 1 liter of vegetable oil into a deep heavy pot or deep fryer. Heat the oil to 325°F (160°C) for the first fry (use a thermometer).

Dredge & Fry — First Fry

Remove a piece of marinated chicken from buttermilk, shake off excess, dip into egg wash, then thoroughly coat in flour mixture pressing to adhere. Shake off excess flour. Fry in batches (do not crowd) at 325°F (160°C) for 6–8 minutes until pale golden and internal temperature reaches about 150°F (66°C). Use a slotted spoon and transfer to a wire rack set over a baking sheet while you fry remaining pieces.

Rest & Finish Fry

Increase oil temperature to 350–360°F (175–180°C). After all pieces have had the first fry and rested 8–10 minutes, return chicken to the hot oil in batches and fry 3–5 minutes until deep golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack and immediately sprinkle with 1 tsp kosher salt.

Prepare Batter

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. In a separate bowl whisk the 3 egg yolks with 1 1/2 cups milk, 6 tablespoons melted butter and 1 teaspoon vanilla until combined. Pour wet ingredients into dry and stir until just combined (a few lumps are fine).

Whip Egg Whites

In a clean bowl beat the 3 egg whites to stiff peaks. Fold about one-third of the beaten whites into the batter to lighten it, then gently fold in the remaining whites until mostly incorporated — do not overmix.

Cook Waffles

Brush or spray the preheated waffle iron with oil or melted butter. Spoon the recommended amount of batter into the iron (usually about 1/2 to 3/4 cup depending on iron). Close and cook until waffles are golden and crisp, about 3–5 minutes. Keep waffles warm in a 200°F (95°C) oven on a rack to maintain crispness while finishing other waffles.

Combine 1 cup pure maple syrup and 2 tablespoons unsalted butter in a small saucepan over low heat. Warm gently until butter has melted and syrup is heated through, about 3–4 minutes. Keep warm until serving.

Cook Potatoes

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the 2 cups diced potatoes in an even layer and cook, turning occasionally, until they begin to brown, about 8–10 minutes. Add 1/2 cup diced onion, 1/4 cup diced green bell pepper and 1 teaspoon minced garlic. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon paprika. Continue to cook, stirring occasionally, until potatoes are fork-tender and crisped, about 6–8 more minutes. Stir in 1 tablespoon butter and 1 tablespoon chopped parsley off heat.

Cook Eggs

In a nonstick skillet over medium heat melt 1 teaspoon butter or heat a bit of oil. Crack 2 large eggs and cook to preference: sunny-side up (cover and cook 2–3 minutes), over-easy (cook 2 minutes, flip, 30–45 seconds), or scrambled (whisk and cook 2–3 minutes). Season eggs with a pinch of salt and pepper.

Plate one warm Belgian waffle on each plate. Place a piece or two of hot fried chicken atop the waffle. Add two eggs alongside and a generous portion of country potatoes. Drizzle warm maple syrup around or serve syrup and softened butter on the side for guests to add to the waffles. Garnish potatoes and chicken plate edge with remaining chopped parsley. Serve immediately.