Chicken And Waffles Recipe
Make Chicken And Waffles Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fried Chicken
Waffles
Toppings & Finishing
Method
Fried Chicken
- 1
Marinate
Pat the chicken pieces dry with paper towels. In a bowl or zip-top bag, combine 1 cup buttermilk and 1 tbsp hot sauce. Add the chicken, ensuring pieces are coated. Refrigerate and marinate for at least 1 hour, preferably 3–6 hours (up to overnight).
- 2
Prep Dredge
In a shallow dish large enough for the pieces, whisk together 1 1/2 cups flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder. Set aside.
- 3
Heat Oil
Pour about 3–4 cups vegetable oil into a deep, heavy skillet or Dutch oven to reach a 2–2.5 inch depth. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mix — it should sizzle immediately but not burn.
- 4
Dredge & Fry
Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess. Fry in batches, careful not to crowd the pan, until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part — about 6–9 minutes per side for thighs, 8–12 minutes for bone-in pieces. Turn once. Maintain oil temperature near 325–350°F; adjust heat as needed.
- 5
Drain & Rest
Transfer fried chicken to a wire rack set over a sheet pan (not directly on paper towels) to drain and stay crisp. If pieces are done before waffles, keep warm in a 200°F (93°C) oven for up to 30 minutes.
Waffles
- 6
- 7
Mix Dry
In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1/4 tsp baking soda and 1/2 tsp kosher salt until evenly combined.
- 8
Mix Wet
In a separate bowl whisk 1 1/2 cups buttermilk, 2 eggs, 1/4 cup melted cooled butter, and 1 tsp vanilla until smooth.
- 9
Combine
Make a well in the dry ingredients and pour the wet mixture in. Gently stir until just combined — batter should be slightly lumpy. Do not overmix; let rest 5 minutes to hydrate the flour and thicken slightly.
- 10
Cook Waffles
Pour the recommended amount of batter into the hot waffle iron (usually about 1/2 to 3/4 cup depending on size). Close and cook until golden brown and crisp, about 3–5 minutes, until steam reduces. Transfer cooked waffles to a wire rack in a warm (200°F/93°C) oven to keep crisp while finishing the rest.
Toppings & Finishing
- 11
Warm Syrup & Butter
Warm maple syrup gently in a small saucepan or microwave. Optional: stir in 1–2 tbsp hot honey or a splash of hot sauce to make spicy-sweet syrup. Keep butter at room temperature for assembly.
- 12
Assemble
Place a waffle on each plate. Top with 1–2 pieces of fried chicken (depending on size). Dot with 1 tbsp unsalted butter and dust with powdered sugar if using. Spoon warmed maple syrup over the chicken and waffle, and drizzle extra hot honey or hot sauce if desired. Garnish with chopped chives or parsley for color and a touch of freshness.
- 13
Serve
Serve immediately while waffles are crisp and chicken is hot. Leftovers: store chicken and waffles separately in airtight containers; reheat chicken in a 350°F oven to crisp, and waffles in a toaster or oven.