Chicken & Waffles Recipe

Prepare batter

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk eggs, buttermilk, melted butter and vanilla until combined.

Make the batter by pouring the wet ingredients into the dry and gently folding until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes while you heat the waffle iron.

Brush or spray the waffle iron with a little vegetable oil. Cook waffles according to your iron’s instructions until deep golden brown and crisp — about 4–6 minutes depending on iron. Keep finished waffles warm in a 200°F (95°C) oven on a rack so bottoms stay crisp while you fry the chicken.

Marinate

Trim and portion the chicken into 3–4 pieces if needed. Place chicken in a bowl and pour 1 cup buttermilk and 1 tablespoon hot sauce over it. Cover and refrigerate for at least 30 minutes, up to 4 hours. (If short on time, 30 minutes still improves tenderness.)

Dredge

When ready to fry, combine 1 cup flour, 2 tbs cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper in a shallow dish and whisk to combine. Remove chicken from marinade, letting excess drip off, then coat thoroughly in the flour mixture, pressing the flour into the meat to create a good crust. Set coated pieces on a rack and let rest 10 minutes to help the crust adhere.

Heat oil

In a heavy skillet or Dutch oven add enough vegetable oil to reach about 1 to 1.5 inches up the side (roughly 1–2 cups depending on vessel). Heat the oil over medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy.

Fry

Carefully lower chicken pieces into the hot oil without crowding. Fry in batches, adjusting heat to maintain 325–350°F. Fry thighs (or similar-sized pieces) about 6–8 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and crust is deep golden and crisp. Remove to a wire rack set over a baking sheet to drain; keep warm in the oven if needed.

In a small saucepan over low heat combine 1/2 cup maple syrup, 1.5 tbs Cholula, 1 tbs butter, 1/2 tsp apple cider vinegar and 1/8 tsp salt. Warm gently, stirring, until butter melts and sauce is glossy — about 2–3 minutes. Taste and adjust heat/sweetness: add more Cholula for spice or a touch more maple for sweetness. Keep warm until ready to serve.

Place one waffle on each plate. Top with a piece (or two, depending on size) of fried chicken. Spoon a few tablespoons of warm Cholula maple sauce over the chicken and let it drizzle onto the waffle.

Add a dollop of whipped butter beside or atop the chicken. If desired, dust lightly with powdered sugar and sprinkle minced chives or parsley for color. Serve immediately while waffles are crisp and chicken is hot. Offer gravy on the side as a $1 add-on.