Chicken & Waffles Recipe

Brine / Marinade

In a large bowl combine 2 cups buttermilk and 2 tbs hot sauce. Add the chicken thighs, pressing to submerge. Cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

Prepare dredge

In a shallow dish whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne. In a second shallow bowl beat 2 eggs with 1/2 cup buttermilk until smooth.

Dredge the chicken

Remove one piece of chicken from the buttermilk bath, let excess drip, then dip into the egg-buttermilk mixture, let excess drip, and press thoroughly into the flour mixture so it is well coated. For extra-crisp crust double-dip: return coated piece to the egg mixture briefly and then into the flour again. Place on a wire rack and repeat with remaining pieces.

Heat oil

In a large heavy skillet or Dutch oven add about 1 to 1.5 cups neutral oil (enough to come about 1" deep) and heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not burn.

Fry

Carefully add chicken pieces skin-side down (do not overcrowd — fry in batches if needed). Fry for about 6–8 minutes per side, adjusting time depending on piece size, until crust is deep golden and internal temperature reaches 165°F (74°C). Turn gently with tongs. If crust is browning too fast lower heat slightly.

Rest

Transfer fried chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you make waffles. Let rest 5 minutes before serving.

Preheat and prep

Preheat your waffle iron according to manufacturer directions. Lightly brush or spray with oil if it’s not nonstick. In a small bowl whisk together wet ingredients: 1 3/4 cups milk, 1/2 cup melted unsalted butter and 1 tsp vanilla.

Dry ingredients

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

Combine batter

Separate eggs. Whisk the two egg yolks into the wet mixture. In a clean bowl, beat the two egg whites until stiff peaks form. Add the wet mixture to the dry ingredients and stir just until combined (do not overmix). Fold in beaten egg whites gently in two additions to keep batter light and airy.

Cook waffles

Ladle batter into the preheated waffle iron (amount depends on your iron; typically 1/2 to 3/4 cup). Close and cook until waffles are golden brown and crisp, about 4–6 minutes, following your iron’s indicator. Transfer finished waffles to a wire rack in a warm (200°F / 95°C) oven to keep crisp while making remaining waffles.

Make maple butter

In a small bowl beat 1/4 cup room-temperature unsalted butter with 2 tbs maple syrup until smooth and slightly fluffy. Season with 1/4 tsp salt. Set aside.

Make hot honey

In a small saucepan combine 3 tbs honey with 1/2 tsp hot sauce (or a pinch of cayenne) and 1/2 tsp red pepper flakes if using. Warm gently over low heat until loosened and combined, about 2 minutes. Remove from heat and keep warm.

Assemble: place a warm waffle on each plate. Top with a piece of fried chicken. Add a dollop (about 1–2 tbs) of maple butter on the hot chicken so it melts, then drizzle hot honey and additional maple syrup (about 1–2 tbs each, or to taste) over the chicken and waffle. Sprinkle optional fresh thyme or chopped chives for color.

Serve immediately while chicken is hot and crust is crisp. Leftover components: keep chicken and waffles separate; reheat chicken in a 375°F (190°C) oven to crisp, and re-toast waffles in a toaster or oven.