Chicken & Waffles Recipe

Brine / Marinade

Place trimmed chicken thighs in a bowl or resealable bag. Whisk together 1 cup buttermilk and 1 tablespoon hot sauce; add 1 teaspoon salt and 1/2 teaspoon black pepper. Pour over the chicken to coat, cover, and refrigerate for at least 1 hour and up to 6 hours. This tenderizes and seasons the meat.

Prepare Dry Coating

In a shallow dish or rimmed baking sheet, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1 teaspoon salt. Add 1 teaspoon freshly ground black pepper and toss to combine.

Wet Dredge

In a second shallow bowl, beat 2 eggs with 1/4 cup milk until smooth. Remove chicken from buttermilk marinade, letting excess drip back into the bowl. One piece at a time, dredge chicken into the flour mixture, shake off excess, dip into the egg wash, then return to the flour mixture and press to adhere a good double coating. Place coated pieces on a wire rack while you heat the oil.

Heat Oil

Pour about 2 cups of neutral frying oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) measured with a thermometer. If you don't have a thermometer, test by dropping a pinch of flour—should sizzle immediately but not burn.

Fry Chicken

Carefully add coated chicken pieces in a single layer, leaving space between pieces. Fry in batches to avoid crowding. Maintain oil temperature around 325–350°F (160–175°C). Fry thighs about 6–8 minutes per side (depending on thickness) until golden brown, internal temperature reaches 165°F (74°C), and coating is crisp. Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a baking sheet; season lightly with remaining 1/2 teaspoon salt while hot. Let rest 5 minutes before serving.

Oven Finish (optional)

If pieces are thick or you prefer extra assurance they are cooked through, preheat oven to 325°F (160°C). After initial frying to golden, transfer rack and chicken to oven for 5–8 minutes until internal temperature is 165°F (74°C).

Preheat

Preheat your waffle iron according to manufacturer instructions. Lightly brush or spray with neutral oil if needed.

Dry Ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon fine sea salt until evenly combined.

Wet Ingredients

Separate the eggs. In a medium bowl whisk together 1 1/2 cups buttermilk, the egg yolks (reserve whites), 1/2 cup melted butter cooled slightly, and 1 teaspoon vanilla extract until smooth.

Combine Batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few small lumps are okay. Overmixing develops gluten and makes waffles tough.

Whip Egg Whites

In a clean bowl, whisk the two reserved egg whites with an electric mixer (or by hand) until soft peaks form. Gently fold the whipped egg whites into the batter in two additions using a spatula to keep the batter light and airy.

Cook Waffles

Ladle batter onto the preheated waffle iron (amount depends on your iron size) and cook until waffles are golden brown and crisp, about 3–6 minutes per waffle. Transfer finished waffles to a warm oven (200°F/95°C) on a wire rack so they stay crisp while you cook remaining batter.

Warm maple syrup in a small saucepan over low heat or in the microwave until warm. If using hot honey or hot sauce, mix 2 tablespoons with 2 tablespoons warmed maple syrup for a spicy drizzle, or serve separately.

Place one waffle on each plate, top with a piece of fried chicken. Add a pat of butter if desired, drizzle with warm maple syrup and/or hot honey. Sprinkle chopped parsley or chives over the plate and serve with lemon wedges on the side for a bright finish. Serve immediately while chicken is hot and coating is crisp.