Chicken & Waffles Recipe

Prepare and brine

Trim excess fat from chicken breasts and thighs. If breasts are thick, butterfly or cut into 1"–1.25" pieces for even cooking. Place chicken in a bowl or resealable bag.

Whisk together buttermilk and hot sauce in a bowl. Add 1 tsp kosher salt and 1/2 tsp black pepper to the buttermilk. Pour over chicken, ensuring pieces are fully submerged. Refrigerate and marinate for at least 1 hour, ideally 4–8 hours.

Prepare dredge

In a shallow dish or bowl combine 1 1/2 cups flour, cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, remaining 1 tsp kosher salt and remaining 1/2 tsp black pepper. Whisk to combine.

In a second shallow bowl beat the eggs with 2 tbsp milk.

Dredge and rest

Remove one piece of chicken from the buttermilk, allowing excess to drip off. Dredge in the flour mixture, then dip into the egg wash, then back into the flour mixture for a double-coat. Place on a wire rack and let rest 10–15 minutes to set the crust. Repeat for all pieces.

Fry the chicken

Pour neutral oil into a large heavy skillet (cast-iron preferred) to reach a depth of about 1/2"–3/4" (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles immediately. Carefully add chicken pieces, working in batches to avoid crowding. Fry for 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F oven while remaining batches cook.

When all chicken is cooked, let rest 5 minutes before serving.

Preheat and mix dry

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda and 1/2 tsp kosher salt.

Combine wet

In a separate bowl whisk the melted butter, 1 3/4 cups whole milk, 2 eggs and 1 tsp vanilla until smooth.

Combine batter

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.

Cook waffles

Lightly brush the waffle iron with melted butter or spray with oil. Pour the recommended amount of batter into the hot waffle iron (usually 3/4–1 cup depending on iron size). Cook until the waffle is deep golden brown and crisp, about 4–6 minutes. Transfer to a warm oven (200°F) on a rack to keep crisp while cooking remaining waffles.

Butter and syrup

Warm the maple syrup gently in a small saucepan over low heat or in the microwave until pourable. Melt 2 tbsp unsalted butter and brush over hot waffles right out of the iron to add shine and richness.

Assemble

Place one homestyle waffle on each plate. Top with a piece of fried chicken breast and a piece of fried thigh (or two pieces if smaller). Drizzle 2–3 tbsp warm maple syrup over the chicken and waffle. Dust a light sprinkle of powdered sugar over the plate if desired and season the chicken lightly with the 1/4 tsp salt if needed.

Garnish & optional squeeze

Finish with chopped chives or parsley for color and serve lemon wedges on the side for guests who prefer a bright squeeze. Serve immediately while waffles are crisp and chicken is hot.