Lulu's Chicken Waffle Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer's instructions. Lightly grease the grids with a little melted butter or nonstick spray.

In a large bowl, whisk together the dry waffle ingredients: 2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1 tsp fine salt until evenly combined.

In a separate bowl or large measuring cup, whisk 2 large eggs until yolks and whites are combined. Add 1 1/2 cups whole milk, 6 tbsp melted unsalted butter (slightly cooled), and 1 tsp vanilla extract. Whisk until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5–10 minutes while you prepare the chicken and oil heats.

When ready, cook waffles according to your waffle iron’s timing (typically 3–5 minutes) until golden brown and crisp. Transfer finished waffles to a warm oven set to 200°F (95°C) on a wire rack so they stay crisp while you finish frying the chicken.

Trim any excess fat from 1 lb boneless chicken thighs and pat dry with paper towels. If pieces are large, halve or butterfly them to roughly 1/2–3/4-inch thickness for even cooking.

In a shallow dish, combine 1 cup buttermilk with 1 tsp hot sauce (optional). Add the chicken, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. This both flavors and tenderizes the meat.

While the chicken marinates, combine the dredge: 3 tbsp all-purpose flour, 1 tbsp cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp cayenne pepper, and 1 tsp fine salt in a shallow bowl and whisk together to distribute spices.

When ready to fry, pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) and heat over medium-high until it reaches 350°F (175°C) or a test piece of bread sizzles and browns in about 45 seconds. Maintain oil temperature between 325°F and 350°F while frying.

Remove one piece of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere a good coating. Shake off excess.

Fry chicken pieces in batches so they do not overcrowd the pan. Cook for 3–5 minutes per side depending on thickness, turning once, until crust is deep golden brown and an internal temperature of 165°F (74°C) is reached. Adjust heat as needed to keep oil in the proper temperature range.

Transfer fried chicken to a wire rack set over a sheet pan and keep in the warm oven (200°F/95°C) if needed so they stay crisp while you finish waffles.

In a small saucepan over low heat or in the microwave, gently warm 1/2 cup maple syrup with 2 tbsp hot honey or additional hot sauce if you like sweet-heat. Stir in 2 tbsp butter until melted and combined. Taste and adjust heat or sweetness to preference.

To assemble each serving: place one warm waffle on a plate. Top with a piece of fried chicken. Spoon 1–2 tbsp of the warmed maple-hot honey mixture over the chicken. Sprinkle with a pinch (about 1/8–1/4 tsp) kosher salt and a grind of fresh black pepper, then garnish with about 1 tsp chopped fresh chives or parsley.

Serve immediately while waffles are crisp and chicken is hot. Offer extra maple syrup and hot honey at the table.