Chicken & Waffles Recipe

Prepare batter

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.

In a separate bowl whisk 1 3/4 cups buttermilk, 2 large eggs, 4 tablespoons melted butter and 1 teaspoon vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until combined — do not overmix; a few small lumps are fine. Let the batter rest 5 minutes while you prepare the chicken or preheat the waffle iron fully.

Lightly brush or spray the waffle iron with about 1 tablespoon oil. Pour batter to your iron’s fill line (this recipe makes about 2 large Belgian-style waffles). Cook until waffles are golden brown and crisp, about 4–6 minutes depending on your iron. Transfer to a warm oven (200°F / 95°C) on a wire rack so they stay crisp while you finish frying the chicken.

Brine

The night before or at least 2 hours ahead: place 4 skin-on bone-in chicken thighs in a bowl or zip-top bag with 2 cups buttermilk and 1 tablespoon hot sauce (optional). Cover and refrigerate. This tenderizes the chicken and seasons it through.

Prepare dredge

When ready to fry, combine 2 cups all-purpose flour and 1/2 cup cornstarch in a large shallow dish. Add 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1 1/2 teaspoons fine salt and 1 teaspoon freshly ground black pepper. Mix thoroughly.

Heat 6 cups oil in a deep heavy skillet or Dutch oven over medium-high heat to reach 350°F (175°C). Use a thermometer for accuracy. There should be enough oil to submerge at least half the thickness of the chicken; adjust quantity if using a different pan.

Remove chicken from the buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface to form a good coating. For extra crispness double-dredge: after the first dredge, dip back briefly into the leftover buttermilk then re-dredge in the flour mix.

Carefully lower chicken into the hot oil, working in batches so pieces do not crowd (2 pieces per batch is typical depending on pot size). Fry until coating is deep golden brown and internal temperature at the thickest part reaches 165°F (74°C), about 12–15 minutes per piece for bone-in thighs, turning once halfway through. Adjust time for size. Maintain oil temperature near 325–350°F; reduce heat if it browns too quickly.

Transfer fried chicken to a wire rack set over a baking sheet and keep warm in the oven (200°F / 95°C) while you finish remaining pieces and prepare the honey. Let rest 5 minutes before assembling to allow juices to redistribute.

Make hot honey

In a small saucepan over low heat combine 3/4 cup honey and 1 teaspoon hot sauce or 1 teaspoon crushed red pepper flakes. Warm gently — do not boil — until honey is fluid and the heat is infused, 2–3 minutes. Taste and add 1/2 teaspoon apple cider vinegar if you prefer a slightly tangy finish. Keep warm.

Optional: melt 2 tablespoons butter and brush lightly onto the warm waffles to add richness and encourage a glossy finish.

To plate: place 2 waffles on each plate. Top the waffles with one piece of crispy fried chicken each. Drizzle hot honey generously over the chicken and waffles (about 1–2 tablespoons per plate, or to taste). If desired, finish with a small drizzle of maple syrup (about 1 tablespoon), and sprinkle with chopped parsley or chives for color.

Serve immediately while waffles are crisp and chicken is hot. Provide extra hot honey or maple syrup at the table.