Chicken & Waffles Recipe

Brine/buttermilk marinade

Pound each chicken breast to an even 1/2-3/4 inch thickness (or butterfly and press) so they cook evenly. In a bowl, combine 1.5 cups buttermilk and 1 tbs hot sauce. Add 1 tsp kosher salt and 1/2 tsp black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 1 hour and up to overnight.

Dredge and batter

In a shallow dish whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne (if using). In a separate small bowl, beat 1 large egg. Remove chicken from the buttermilk, letting excess drip off, then dip each piece into the beaten egg, then press into the flour mixture to fully coat. For an extra-crispy crust, double dip: after the first coat, dip quickly back into buttermilk and egg, then again into the flour mix.

Fry

Heat neutral oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). Use enough oil for 1/2 - 1 inch depth. Fry battered chicken in batches to avoid overcrowding, 4–6 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan lined with paper towels to drain.

Make batter

In a large bowl whisk 2 cups flour, 2 tbs granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp kosher salt. In another bowl whisk together 2 egg yolks, 1 cup milk, 1/2 cup melted butter and 1 tsp vanilla extract. Combine wet into dry just until combined—do not overmix. In a separate bowl, beat 2 large egg whites to soft peaks, then gently fold them into the batter to lighten it.

Add pearl sugar

Fold in 3/4 cup pearl sugar gently so it remains in pockets rather than fully dissolving into the batter.

Cook waffles

Preheat waffle iron according to manufacturer instructions and lightly brush with melted butter or spray. Spoon batter into the iron and cook until deep golden and crisp, about 3–5 minutes depending on your iron. Transfer to a warm oven (200°F/95°C) on a rack so waffles remain crisp while you finish remaining waffles.

Make glaze

Deseed and finely mince 1 fresh jalapeño (reserve a few seeds if you want more heat). In a small saucepan over low heat combine 1/2 cup honey, minced jalapeño, 1 tbs apple cider vinegar, 1 tbs unsalted butter and 1/4 tsp kosher salt. Warm gently for 3–5 minutes until butter melts and flavors meld; do not boil. Taste and adjust heat or vinegar as desired. Keep warm.

Prep potatoes

Wash and dice 1 lb potatoes into 1/2-inch cubes (leave skin on if using Yukon gold). Rinse under cold water to remove excess starch and pat dry thoroughly.

Par-cook

Optional for faster crisping: parboil potatoes in salted boiling water for 4 minutes, drain, and cool slightly. Alternatively, microwave 4–5 minutes until just tender. Dry completely.

Sauté

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add diced potatoes in an even layer and cook undisturbed 4–5 minutes to develop a crust, then stir. Add 1/2 diced yellow onion and continue cooking until potatoes are golden and cooked through, about 8–10 minutes total. Season with 1 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/2 tsp black pepper. Stir in 1 tbs chopped fresh parsley if using, and keep warm.

Assemble: Place a pearl sugar waffle on each plate. Top with a piece of drained fried chicken. Brush or drizzle 1–2 tbs jalapeño honey glaze over the chicken (reserve remaining glaze for serving). Add a scoop of home fries to the side. Dot the waffles with butter and sprinkle a pinch (about 1/4 tsp) of fine sea salt over the chicken to heighten flavor. Serve additional maple syrup and extra glaze on the side.