Chicken & Waffle Recipe

Preheat and prep

Preheat your waffle iron according to manufacturer instructions. Lightly grease the plates if needed.

Dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until homogenous.

Wet ingredients

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

Combine batter

Pour the wet ingredients into the dry and stir just until combined; small lumps are fine. Do not overmix. Let rest 5 minutes while you finish other components.

Cook waffles

Cook batter in the preheated waffle iron in batches to make 3–4 large waffles (depending on iron size) until golden brown and crisp. Transfer to a warm oven (200°F/95°C) on a wire rack to keep crisp while you finish frying the chicken.

Prep chicken

Trim excess fat from 1 lb boneless chicken thighs. If pieces are thick, pound to an even 1/2–3/4 inch thickness or cut into sandwich-sized portions.

Buttermilk brine

Place chicken in a shallow bowl or zip-top bag with 1 cup buttermilk and 1 teaspoon hot sauce (optional). Refrigerate for at least 30 minutes and up to 4 hours. Drain off excess buttermilk and let sit 10 minutes at room temperature before dredging.

Make dredge

In a wide shallow bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper.

Dredge chicken

One piece at a time, shake off excess buttermilk, then dredge thoroughly in the flour mixture pressing to adhere. For extra-crispy results, dip back briefly in a little reserved buttermilk and dredge again (double-dredge). Place on a wire rack while heating oil.

Heat oil

Pour about 3 cups vegetable oil into a wide heavy skillet or Dutch oven to reach a depth of roughly 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Fry

Fry chicken in batches, skin-side down first if skin-on, without crowding, for about 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet and keep in the warm oven with the waffles to stay crisp.

Make hot honey

In a small saucepan combine 1/2 cup honey, 1 teaspoon red pepper flakes, 1 teaspoon apple cider vinegar, and 1 tablespoon unsalted butter (optional). Warm over low heat, stirring occasionally, until the honey thins and the flakes infuse (about 3–5 minutes). Do not boil. Remove from heat, stir in 1/8 teaspoon fine salt, and let cool slightly. Taste and adjust heat or vinegar as desired. Keep warm or at room temperature.

Assemble

Place one warm buttermilk waffle on each plate. Top with a piece of fried chicken. Drizzle generously with hot honey and a little pure maple syrup to taste. Add a pat of unsalted butter if desired.

Garnish and serve

Finish with a light sprinkle of fresh herbs or microgreens for color. Serve immediately while waffle is crisp and chicken is hot.