Chicken And Waffles Recipe

Preheat and combine dry ingredients

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl lightly beat the eggs, then whisk in the milk, melted butter (warm but not hot), and vanilla extract until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are okay. Let the batter rest 5–10 minutes while the waffle iron finishes preheating.

Cook waffles

Brush or spray the waffle iron with a little oil or melted butter. Scoop appropriate portion (about 3/4 to 1 cup depending on iron) onto the iron and cook per manufacturer instructions until deep golden and crisp — about 4–6 minutes for Belgian-style waffles. Keep waffles warm in a 200°F (95°C) oven on a rack set over a baking sheet to preserve crispness while you finish components.

Prepare chicken

Trim and pat the chicken thighs dry. If pieces are thick, pound lightly to an even thickness ~1/2 inch. Place chicken in a shallow dish and pour the buttermilk over it. Add hot sauce if using. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Make dredge

In a shallow bowl or plate combine the cup of flour with paprika, garlic powder, onion powder, 3/4 tsp salt, and 1/2 tsp black pepper. Stir to distribute seasonings.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip off, and press each piece into the seasoned flour so it's fully coated. Shake off excess and set on a wire rack while you heat the oil.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 1 inch and heat to 350°F (175°C). Carefully add chicken pieces in a single layer (do not overcrowd). Fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side for thin thighs; thicker pieces will take longer. Transfer to a wire rack set over a baking sheet to drain and keep warm in the oven if needed.

In a small saucepan over low heat, combine the butter, honey, apple cider vinegar, crushed red pepper, and a pinch of salt. Warm gently just until butter is melted and ingredients are combined, stirring to emulsify. Taste and adjust heat or acidity; remove from heat and keep warm. (You can microwave briefly in a small bowl if preferred.)

Cook over-easy eggs

Heat a nonstick skillet over medium-low and add a small pat of butter or a teaspoon of oil. Crack in the eggs, season lightly with 1/8 tsp salt and 1/8 tsp pepper. Cook until whites are mostly set, about 2 minutes, then gently flip and cook 20–30 seconds more for over-easy (yolk still runny). Remove from heat.

Assemble plates

Place a warm Belgian waffle on each plate. Top with a fried chicken piece. Spoon 1–2 tablespoons of hot honey butter over the chicken and waffle so it melts into the surface. Drizzle 2–3 tablespoons (or to taste) of Hatch's maple syrup over the stack.

Finish and serve

Top each chicken with an over-easy egg. Garnish with chopped chives if using and an extra pinch of cracked black pepper. Serve immediately so waffles remain crisp and yolks are runny to mix with the syrup and hot honey butter.