Red Velvet Waffles And Honey Fried Chicken Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease with cooking spray or melted butter.

Dry ingredients

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

Wet ingredients

In a separate bowl whisk 1 1/2 cups buttermilk, 2 large eggs, 4 tablespoons melted cooled unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon distilled white vinegar until smooth. Whisk in 2 tablespoons red food coloring until mixture is an even red color.

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. Do not overmix. Let the batter rest 5 minutes while waffle iron finishes preheating; it will thicken slightly.

Cook waffles

Spoon or pour the recommended amount of batter onto the hot waffle iron (usually 1/2 to 3/4 cup depending on iron). Close and cook until crisp and set, about 4–6 minutes, until steam has mostly stopped and waffles are cooked through. Transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you finish frying chicken.

Marinate chicken

Place 1.5 lb bite-size chicken pieces in a bowl. Add 1 cup buttermilk, 1 teaspoon hot sauce (optional), 1 teaspoon black pepper, and 1 teaspoon kosher salt. Toss to coat, cover, and refrigerate at least 30 minutes and up to 4 hours. If short on time, 30 minutes still improves tenderness and flavor.

Prepare dredge

Combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, and 1 teaspoon kosher salt in a shallow bowl or rimmed baking sheet. Whisk to distribute spices evenly.

Heat oil

Pour about 1 inch of vegetable oil into a heavy skillet or Dutch oven (approximately 1 liter total in your container) and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily and brown slowly.

Dredge chicken

Working in batches, remove chicken from marinade allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mix, pressing to adhere. For extra-crispy coating, dip back briefly into the buttermilk and dredge again in the flour mixture a second time.

Fry chicken

Carefully add chicken pieces to the hot oil without overcrowding. Fry in batches, turning as needed, until golden brown and cooked through, 4–6 minutes per batch depending on piece size. Internal temperature should be 165°F (74°C). Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp. Season lightly with a pinch of salt immediately after frying.

Make honey glaze

While chicken finishes, warm 1/2 cup honey and 2 tablespoons unsalted butter in a small saucepan over low heat, stirring until butter melts and honey is smooth. Stir in 1 teaspoon apple cider vinegar (or lemon juice) to balance sweetness. If glaze is too thick, whisk in up to 1 teaspoon hot water to reach a pourable consistency. Keep warm but do not boil.

Glaze the chicken

When a batch of fried chicken is hot and drained, drizzle or brush a light coating of warm honey glaze over the pieces. Reserve extra glaze for serving on the side so waffles don’t become soggy.

Plate

Place 1–2 red velvet waffles on each plate. Top with 2–3 pieces of honey-fried chicken. Drizzle additional honey glaze or warm maple syrup if desired. Dust with powdered sugar (optional) and garnish with fresh berries for sweetness or chopped chives for contrast.

Serve

Serve immediately while waffles are crisp and chicken is hot. Provide extra honey glaze or maple syrup at the table.