Three Crispy Fried Chicken & Waffle Recipe

Brine/Marinate

In a large bowl combine buttermilk and hot sauce. Add the chicken pieces, cover, and refrigerate for at least 4 hours or up to overnight to tenderize and flavor the meat.

Prepare Coating

In a shallow dish or bowl whisk together flour, cornstarch, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper and baking powder until evenly combined.

Dredge

Remove chicken from buttermilk, letting excess drip off. Working one piece at a time, press each piece firmly into the flour mixture to create a thick coating. For extra crunch, dip coated piece back into the reserved buttermilk briefly, then re-coat in the dry mix. Place on a rack and let rest 10–15 minutes to set the crust.

Fry

Heat vegetable oil in a deep pot or heavy skillet to 325–350°F (160–175°C). Use enough oil to submerge at least half the thickness of the pieces (about 1–1.5 liters). Fry chicken in batches, skin-side down first, without crowding, until golden brown and an instant-read thermometer inserted near the bone reads 165°F (74°C), about 12–16 minutes per piece depending on size. Turn as needed for even browning. Transfer to a wire rack set over a sheet tray; keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Rest

Let fried chicken rest 5 minutes before serving to let juices redistribute and coating firm up.

Make Batter

Preheat waffle iron according to manufacturer. In a large bowl whisk together flour, sugar, baking powder and salt. In a separate bowl whisk eggs, milk, melted butter and vanilla. Pour wet ingredients into dry and stir until just combined — small lumps are fine; do not overmix.

Cook

Lightly oil or butter the waffle iron. Pour batter (amount per your iron's instructions) and cook until waffles are deep golden and crisp, about 4–6 minutes depending on iron. Transfer cooked waffles to a baking rack in a 200°F (95°C) oven to keep warm and crisp while you finish remaining waffles.

Grits

Bring water or milk and a pinch of salt to a boil. Gradually whisk in grits, reduce heat to low and simmer, whisking often, until thickened (quick grits about 5–7 minutes). Remove from heat, stir in butter and shredded cheddar if using. Keep warm.

Home Fries / Potatoes

Peel (optional) and dice russet potatoes into 1/2-inch cubes. Parboil in salted water 5 minutes, drain and pat dry. Heat olive oil in a skillet over medium-high heat. Add potatoes in a single layer, season with salt and pepper, and cook without stirring for 4–5 minutes until a crust forms. Stir and continue to cook until tender and golden, another 6–8 minutes. Keep warm.

Eggs (optional)

For two eggs, cook to preference: fried (sunny-side or over-easy) in a nonstick skillet with a little butter for 2–3 minutes, or until whites set and yolks reach desired doneness. Season with salt and pepper.

Assemble: Place one warm waffle on each plate. Top with a piece of fried chicken (or stack two pieces if you prefer extra). Spoon warm maple syrup over the chicken and waffle, and drizzle hot honey or extra hot sauce if desired. Add a side of grits, potatoes, or two eggs according to guest selection.

Garnish: Sprinkle chopped chives or parsley and a pinch of flaky sea salt over the finished plate. Serve immediately while chicken and waffles are hot and crisp.