Crispy Fried Chicken And Waffles Recipe

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk together 1 3/4 cups buttermilk, 2 large eggs, 1/4 cup melted butter, and 1 tsp vanilla until smooth.

Pour the wet mixture into the dry ingredients and gently fold until just combined. Small lumps are fine — avoid overmixing. Let the batter rest 10 minutes while you prepare the chicken; this helps hydrate the flour and yields lighter waffles.

Preheat your waffle iron according to manufacturer instructions. Brush or spray lightly with oil/butter. Cook waffles in batches, using about 3/4 to 1 cup batter per waffle (depending on iron size), until deep golden and crisp. Keep waffles warm in a single layer on a wire rack in a 200°F (95°C) oven while you finish the chicken and hot honey.

Prepare the brine: in a medium bowl or container, dissolve 2 tbsp kosher salt and 1 tbsp sugar into 4 cups water. Add 2 smashed garlic cloves, 1 tsp peppercorns, and 1 bay leaf. Submerge 6 bone-in, skin-on chicken pieces. Cover and refrigerate for at least 1 hour and up to 4 hours. Do not overbrine to avoid overly salty meat.

After brining, remove chicken and pat very dry with paper towels. Let sit 15 minutes at room temperature while you heat oil and set up dredging stations. Dry skin helps achieve extra crispiness.

Make the seasoned flour: in a large shallow bowl or baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp dried thyme, 1 tbsp kosher salt, and 1 tsp freshly ground black pepper.

Whisk the wet coating: in another bowl, beat 3 eggs with 3/4 cup buttermilk and 1 tbsp hot sauce (if using). Set up a dredging assembly: seasoned flour, wet coating, then seasoned flour again for a double-dredge (adds crunch).

Dredge the chicken: working one piece at a time, coat each chicken piece in seasoned flour, shake off excess, dip into the egg-buttermilk mixture, then press into the seasoned flour again to form a thick, even crust. Place on a wire rack and let rest 10 minutes to set the crust; this helps it adhere during frying.

Heat 1.5 cups of neutral oil in a large heavy skillet or Dutch oven to 350°F (175°C). There should be enough oil to come about 1 to 1.5 inches up the side of the pan. Use a thermometer to maintain temperature; too hot will burn crust, too cool will make it greasy.

Fry in batches without crowding: carefully lower chicken pieces into the oil, skin-side down first. Fry until deep golden brown and internal temperature reaches 165°F (74°C), about 12–15 minutes for thighs and 10–13 minutes for drumsticks, turning occasionally for even color. Adjust time for size. Maintain oil at 325–350°F as the batches cook.

Transfer cooked chicken to a wire rack set over a sheet pan (not paper towels) to drain and keep crisp. Season lightly with flaky sea salt while hot. Finish remaining pieces the same way.

Make the hot honey: in a small saucepan over low heat, combine 1/2 cup honey, 1 tbsp apple cider vinegar, 1/2 tsp red pepper flakes (or chopped small chile), and 1 tbsp butter. Warm gently, stirring until butter melts and honey thins. Do not boil. Taste and adjust heat or acidity; remove from heat and let sit 5 minutes to infuse. If you want a looser sauce, stir in 1–2 tbsp warm water or a splash of maple syrup.

To serve: place a warm waffle on each plate, top with a piece of crispy fried chicken, drizzle hot honey generously over the chicken and waffle (about 1–2 tbsp per serving), and finish with a sprinkle of flaky sea salt and chopped parsley if using. Offer extra maple syrup or hot honey at the table.