Everly Chicken + Waffle Recipe
Fried Chicken Thigh/ Buttermilk Waffle/ Sunny Egg*/ Hot Sauce/ Honey
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Ingredients
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Fried Chicken
Buttermilk Waffle
Sunny Egg & Finishes
Method
Fried Chicken
Marinate
Trim any excess fat from the chicken thighs. In a nonreactive bowl or resealable bag, combine 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Submerge the chicken thighs, cover or seal, and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
Prepare breading
When ready to fry, remove chicken from refrigerator and let sit 20 minutes while you heat oil. In a shallow dish mix 2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne. Season the flour mixture with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (adjust to taste). Shake excess buttermilk from thighs into the bowl, then dredge each thigh thoroughly in the flour mix, pressing to form a good coating. For extra-crispy results, double-dredge: return coated thighs to the buttermilk briefly and coat again in flour.
Heat oil
In a large heavy skillet or Dutch oven, pour enough vegetable/neutral oil to reach 1 to 1 1/2 inches up the side (about 1 to 2 cups depending on pan). Heat over medium-high until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of the flour mix into the oil — it should sizzle steadily and rise slowly.
Fry chicken
Carefully lower the coated thighs into the hot oil skin-side down, working in batches so they don't crowd (do not overcrowd). Fry for about 8–12 minutes per side depending on thickness, adjusting heat to maintain 325–350°F, until the crust is deep golden-brown and internal temperature reaches 165°F (74°C). Use a thermometer near the bone to check doneness. Transfer cooked thighs to a wire rack set over a baking sheet and rest 8–10 minutes; this keeps crust crisp.
Buttermilk Waffle
Make batter
Preheat your waffle iron according to manufacturer directions and brush or spray lightly with oil. In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt. In a separate bowl whisk 1 1/2 cups buttermilk with 1 large egg, 4 tablespoons melted butter and 1 teaspoon vanilla. Pour wet into dry and stir just until combined; small lumps are fine. Let batter rest 5 minutes while waffle iron finishes heating.
Cook waffles
Working according to your waffle iron size, ladle batter into the preheated iron (do not overfill) and cook until deep golden and crisp, about 4–6 minutes depending on your iron. Remove waffles and keep warm on a wire rack in a 200°F (95°C) oven while you finish remaining waffles so they stay crisp.
Sunny Egg & Finishes
Cook eggs
Just before serving, heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Crack 2 eggs into the pan one at a time and cook sunny-side up gently until whites are set but yolks remain runny, about 3–4 minutes. For slightly set yolks, cover pan for the final 30–45 seconds. Season eggs with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Assemble
Place one warm buttermilk waffle on each serving plate. Top each waffle with a fried chicken thigh. Drizzle about 1 tablespoon honey and 1 tablespoon hot sauce over the chicken (adjust to taste). Carefully place a sunny-side up egg on top. Garnish with chopped chives or parsley if using, and serve immediately so yolk runs over the chicken and waffle when cut.