Chicken & Waffles Recipe
Make Chicken & Waffles Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Fried Chicken
Waffles
Finishing & Serving
Method
Buttermilk Fried Chicken
- 1
Prepare chicken
Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are large, halve them so they are roughly uniform (about 3–4 oz each).
- 2
Marinate
In a bowl, whisk together 1 cup buttermilk, 1 large egg, and 1 tablespoon hot sauce. Add the chicken, ensuring pieces are fully coated. Cover and refrigerate for at least 1 hour or up to 6 hours.
- 3
Make seasoned flour
In a shallow dish combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper. Stir until evenly mixed.
- 4
Dredge
Remove chicken from the marinade, letting excess drip off. Dip each piece briefly into the reserved 1/4 cup buttermilk, then press firmly into the seasoned flour, coating completely. Place coated pieces on a wire rack and let sit 10–15 minutes to set the coating.
- 5
Heat oil
Pour about 2 cups vegetable oil into a large skillet or Dutch oven to a depth of about 1 to 1 1/4 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.
- 6
Fry chicken
Fry chicken in batches without crowding the pan, 4–6 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F by adjusting heat. Transfer fried pieces to a paper towel–lined plate or wire rack set over a tray to drain.
- 7
Keep warm
If needed, keep finished pieces in a 200°F (95°C) oven on a wire rack while you make the waffles to keep them crisp and warm (do not stack).
Waffles
- 8
- 9
Dry ingredients
In a large bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt until evenly combined.
- 10
Wet ingredients
In a separate bowl whisk 2 large eggs lightly, then add 1 cup buttermilk, 1/4 cup milk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until blended.
- 11
Combine batter
Pour wet ingredients into dry ingredients and stir gently until just combined. Batter should be slightly lumpy — do not overmix. Let batter rest 5 minutes to hydrate the flour and allow baking powder to start working.
- 12
Cook waffles
Spoon or pour the recommended amount of batter onto the preheated waffle iron (amount varies by iron). Close and cook until waffles are deep golden and crisp, about 3–5 minutes. Transfer cooked waffles to a wire rack in a single layer to remain crisp. Keep warm in a low oven if needed.
Finishing & Serving
- 13
Warm syrup and butter
Warm 3/4 cup maple syrup with 2 tablespoons unsalted butter in a small saucepan over low heat until butter is melted and syrup is warmed through. Do not boil. Alternatively microwave in 20-second increments stirring between.
- 14
- 15
Serve
Serve immediately while waffles are crisp and chicken is hot. Offer extra syrup at the table.