Crispy Fried Chicken & Waffles Recipe
Tabasco pepper jelly, Steen's pecan butter
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Ingredients
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Fried Chicken
Waffles
Finishing & Condiments
Method
Fried Chicken
- 1
Marinate
Rinse and pat dry the chicken pieces. In a large bowl, whisk together 2 cups buttermilk and 1 tablespoon hot sauce (if using). Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight to tenderize and flavor.
- 2
Prepare dredge
In a large shallow bowl or rimmed baking sheet combine 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, and 1 teaspoon baking powder. Whisk to evenly distribute spices.
- 3
Set up wet mix
In a medium bowl whisk together 2 large eggs and 1/2 cup milk until smooth. Remove chicken from refrigerator. Shake off excess buttermilk from each piece (do not dry completely).
- 4
Dredge chicken
Working one piece at a time, first dip each chicken piece into the egg wash, then press into the flour mixture to thoroughly coat. For an extra-crispy crust, double-dip: after the first flour coating, briefly dip again in the egg mixture and re-coat in flour mixture. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.
- 5
Heat oil
Pour 1.5 to 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 325–350°F (use a thermometer). Adjust heat to maintain 325°F for dark meat (thighs/drumsticks) to ensure cooked through without burning crust.
- 6
Fry chicken
Fry chicken in batches without crowding; cook 12–15 minutes per batch, turning once, until crust is deep golden brown and internal temperature reaches 165–175°F (thighs toward 175°F). If crust browns too quickly, reduce heat and cover loosely for a few minutes. Transfer cooked pieces to a wire rack set over a sheet pan; season lightly with fine salt and freshly ground black pepper while hot. Keep warm in a 200°F oven while finishing remaining chicken.
- 7
Rest
Let chicken rest 5–7 minutes before serving so juices redistribute and crust firms.
Waffles
- 8
- 9
Dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- 10
Wet ingredients
In another bowl whisk 1.5 cups buttermilk, the yolks of 3 eggs, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla until smooth.
- 11
Whip egg whites
In a clean bowl, whisk the 3 egg whites to soft peaks (either by hand or with a mixer). Gently fold whipped whites into the wet mixture to keep batter light. Then fold wet mixture into the dry ingredients until just combined. Batter should be thick but pourable—if too thick, stir in up to 2 tablespoons additional buttermilk.
- 12
Cook waffles
Spoon batter onto the preheated waffle iron (follow your iron's quantity guide) and cook until golden brown and crisp, about 4–6 minutes depending on your iron. Transfer cooked waffles to a wire rack in a low oven (200°F) to keep warm and maintain crispness. Repeat until batter is used.
Finishing & Assembly
- 13
Warm condiments
Gently warm the Tabasco pepper jelly and Steen's pecan butter together in a small saucepan over low heat, stirring until slightly combined but still a bit separate for texture (about 2–3 minutes). If the pecan butter is very thick, add 1–2 tablespoons maple syrup or water to loosen to a drizzling consistency. Alternatively, microwave in 20-second bursts, stirring between, until pourable.
- 14
Assemble plates
Place one waffle on each plate. Top each waffle with a piece or two of fried chicken (depending on size). Spoon a generous tablespoon or two of the warm Tabasco pepper jelly–pecan butter mixture over the chicken (to taste). Add a small pat of butter and a drizzle (about 1–2 tablespoons) of maple syrup if you want extra sweetness.
- 15