Chicken & Waffles* Recipe

Marinate the chicken

In a large bowl or zip-top bag combine 3 cups buttermilk, 3 tbsp hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp kosher salt and 3/4 tsp black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover or seal and refrigerate at least 4 hours or preferably overnight (up to 24 hours).

Prepare the dredge and egg wash

In a shallow dish whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp garlic powder, 1.5 tsp salt and 1 tsp black pepper. In a separate bowl whisk 2 eggs with 1/2 cup milk to make the wet wash.

Heat oil

Pour enough vegetable oil into a large heavy-bottomed skillet or Dutch oven to reach about 1 to 1 1/2 inches up the side (about 1.25–1.5 cups for a 10-inch skillet). Heat over medium-high until the oil reaches 340–350°F (170–175°C). If you don't have a thermometer, oil should shimmer and a small pinch of flour will sizzle immediately but not burn.

Dredge the chicken

Remove chicken from the marinade, letting excess drip off. First dip each piece into the egg wash, then press into the flour mixture, making sure to coat well and press the flour into crevices. For extra crispness, double-dredge: after the first coat, dip again briefly in egg wash and back into the flour. Place dredged pieces on a wire rack and let rest 10–15 minutes to help coating adhere.

Fry the chicken

Working in batches (do not overcrowd), carefully add chicken pieces to the oil skin-side down. Maintain oil temperature at 320–350°F. Fry bone-in pieces about 12–16 minutes, turning once or twice so they brown evenly; smaller pieces may take 8–10 minutes. Cook until internal temperature reaches 165°F (74°C) at the thickest part and coating is deep golden brown. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven if needed while finishing remaining chicken.

Make waffle batter

Preheat your waffle iron according to manufacturer's instructions. In a large bowl whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 2 tbsp sugar and 1 tsp salt. In another bowl whisk 1 3/4 cups buttermilk, 2 eggs, 6 tbsp melted butter and 1 tsp vanilla until combined. Pour wet into dry and stir just until combined; a few small lumps are fine. Let rest 5 minutes.

Cook waffles

Lightly brush the preheated waffle iron with melted butter or oil. Add batter portion (per your iron size) and cook until deep golden and crisp, about 3–5 minutes depending on iron. Transfer finished waffles to a low oven (200°F) on a wire rack to stay warm and crisp while you finish the rest.

Make thyme butter

In a small bowl combine 3 tbsp unsalted butter (softened or melted and slightly cooled) with 1 tbsp finely chopped fresh thyme and 1/4 tsp salt. Stir until incorporated and keep at room temperature or slightly warm so it is spreadable.

Prepare spicy maple glaze

In a small saucepan over low heat combine 3/4 cup maple syrup, 2 tsp hot sauce and 1 tsp apple cider vinegar. Warm gently, stirring, until mixture just begins to bubble and slightly thicken, about 3–5 minutes. Remove from heat and stir in 1 tbsp of the thyme butter to add gloss and flavor. Keep warm (very low heat) until ready to serve.

Assemble: Place one warm buttermilk waffle on each plate. Spread about 1/2 tbsp thyme butter on each waffle so it melts into the surface. Top each with a piece or two of the crispy fried chicken (depending on piece size).

Glaze and finish: Spoon 1–2 tbsp spicy maple glaze over the chicken and waffle (more to taste). Drizzle extra maple syrup if desired (about 1–2 tbsp). Sprinkle a light pinch of finishing salt and an optional dusting of powdered sugar for contrast. Garnish with fresh thyme sprigs.

Serve immediately while chicken is hot and coating is crisp and waffles are warm.