Andy’s World Famous Sage Fried Chicken & Waffles Recipe

In a large pot or container, combine 8 cups water, kosher salt, granulated sugar, peppercorns, crushed garlic and 12 whole sage leaves. Stir until salt dissolves. Chill if necessary so brine is cold.

Add the chicken pieces to the brine, making sure they are submerged. Refrigerate for 2 to 4 hours (up to overnight for extra flavor).

When ready, remove chicken from brine, rinse under cold water, and pat dry thoroughly with paper towels. Allow to sit uncovered in refrigerator 20–30 minutes to dry the skin for better crisping.

In a medium bowl whisk together buttermilk and eggs until smooth; set aside.

In a large shallow dish combine 3 cups flour, cornstarch, 1 tsp baking powder, paprika, garlic powder, onion powder, 2 tsp sea salt, black pepper, and 1 tsp dried crushed sage. Mix well to distribute seasonings.

Working in batches, dip each chicken piece first into the buttermilk batter, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. For extra-crispy layers, return dredged pieces briefly to the buttermilk, then again to the flour for a double-coat.

Place dredged pieces on a wire rack set over a rimmed baking sheet and let rest 10–15 minutes to allow coating to set.

Pour oil into a large heavy-bottomed skillet or Dutch oven to reach about 1" depth (approximately 1.5 cups in a medium pan; add more if using a wider pot). Heat oil over medium-high until it registers 350°F (175°C) on a thermometer.

Carefully add a few chicken pieces to the hot oil without crowding — maintain oil temperature between 325°F and 350°F by adjusting heat. Add 4–6 fresh sage leaves to the oil for the last 30–45 seconds of each batch to crisp them; remove with a slotted spoon and drain on paper towels.

Fry chicken until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F–170°F, about 12–15 minutes for thighs and 10–12 minutes for drumsticks. Turn pieces as needed for even browning.

Transfer fried chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches.

In a small saucepan over low heat, melt the 6 tbsp unsalted butter. Add finely chopped fresh sage leaves and cook gently 1–2 minutes until fragrant but not browned.

Stir in 1/4 cup pure maple syrup, 1 tsp apple cider vinegar and 1/2 tsp kosher salt. Warm through, taste, and adjust seasoning. Keep warm on the lowest heat or transfer to a small bowl for serving.

Preheat waffle iron according to manufacturer's directions.

In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 2 tbsp sugar, 1/2 tsp salt and 1/2 tsp dried crushed sage.

In a separate bowl whisk milk, vanilla and egg yolks (from 3 eggs) until combined, then whisk in melted butter.

In a clean bowl, beat the 3 egg whites to soft peaks. Gently fold the beaten egg whites into the wet mixture, then fold wet into the dry ingredients until just combined. Do not overmix; small lumps are fine.

Brush or spray waffle iron with a little oil or butter. Cook waffles according to your iron's instructions until golden and crisp. Keep warm in a 200°F (95°C) oven on rack so bottoms stay crisp.

Place one warm waffle on each serving plate. Top with a fried chicken thigh and drumstick (or desired combination). Spoon warm sage-maple butter over the chicken and waffle. Drizzle additional maple syrup to taste.

Scatter a few of the fried sage leaves on top for an herbal crunch, sprinkle a pinch of flaky salt if desired and serve with lemon wedges on the side for a bright squeeze.

Enjoy immediately so the waffles remain crisp and the chicken juicy.