Chicken & Waffles Recipe

Marinate

Pat the chicken thighs dry with paper towels. In a large bowl, whisk 2 cups buttermilk with 2 tablespoons hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 3 hours or up to overnight. This tenderizes and flavors the meat.

Prep dredge

In a shallow wide bowl or rimmed baking sheet, combine 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well to distribute seasonings.

Heat oil

Pour neutral oil into a deep cast-iron skillet or heavy pot to a depth of about 1 to 1.5 inches (about 1.5 cups). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Dredge and fry

Remove one chicken thigh at a time from the buttermilk marinade, allowing excess to drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing firmly to adhere an even coating. Shake off excess and set on a rack while you finish coating. Fry the thighs in batches without crowding the pan, skin-side down first. Maintain oil temperature close to 325–350°F (160–175°C). Fry for about 12–15 minutes total per thigh, turning once halfway, until golden-brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Transfer to a wire rack set over a baking sheet to drain and keep crisp.

Rest before saucing

Let the fried chicken rest 3–5 minutes so juices settle. If making ahead, keep in a warm (200°F / 95°C) oven on the rack for up to 20 minutes to stay crisp.

In a small saucepan over low heat, combine 1/2 cup hot sauce, 2 tablespoons butter, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Stir until butter melts and sauce is glossy, about 2–3 minutes. Taste and adjust sweetness or heat. Keep warm until ready to use.

Tossing: Place fried chicken in a large bowl, pour desired amount of warm turbo hot sauce over it (start with 3–4 tablespoons), and toss gently to coat. For saucy chicken, add more, for a lighter glaze use less. Return to the rack to let excess drip and the coating to set for a minute.

In a mixing bowl combine 3 cups shredded cabbage, 1 cup grated or julienned carrot, and 1/4 cup thinly sliced red onion. In a separate small bowl whisk 1/2 cup buttermilk, 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Pour dressing over the vegetables and toss to coat evenly. Taste and adjust seasoning. Chill at least 15 minutes to let flavors meld. Keep refrigerated until assembly.

Cook the waffles according to package or batter instructions until golden and crisp. Brush lightly with 2 tablespoons butter as they come off the waffle iron. Keep warm in the oven if necessary.

If using whole dill pickles, slice into thin rounds (about 12 slices). If using jarred slices, drain well. Pat dry on paper towels to avoid sogginess on assembly.

Place a warm waffle on each plate (1 waffle per serving). Top each waffle with 1 sauced fried chicken thigh (if thighs are large, halve them crosswise). Spoon about 1/2 cup buttermilk slaw on top of the chicken or to the side, and arrange 2 pickles per sandwich (or 3 if you prefer). Drizzle additional turbo hot sauce or maple syrup as desired — a light drizzle of maple syrup over the chicken with the hot sauce creates the classic sweet-spicy contrast.

Season each assembled sandwich with a pinch of flaky sea salt (about 1/8 teaspoon) and a grind of black pepper. Serve immediately while waffles and chicken are hot and crisp. Offer extra sauce and syrup at the table.