Chicken & Waffles Recipe

Marinate chicken

Pat the chicken pieces dry with paper towels. In a bowl or zip-top bag, combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the chicken, ensuring pieces are coated. Cover and refrigerate for at least 1 hour and up to 6 hours (longer will tenderize more).

Prepare dredge

In a shallow dish or wide bowl whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper. In a separate small bowl beat 1 egg with 2 tablespoons milk; set aside.

Dredge chicken

Remove chicken from the marinade, letting excess drip off. Dip each piece first into the egg wash, then press into the flour mixture to coat thoroughly. For extra-crispy chicken, double-dredge: after the first flour coat, quickly dip again into the egg wash and then back into the flour. Place coated pieces on a wire rack and let rest 10–15 minutes to set the coating.

Heat oil and fry

Pour about 1.5–2 cups vegetable oil into a heavy skillet (cast-iron works best) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles steadily. Fry chicken in batches without crowding, 3–5 minutes per side for thighs (internal temperature 165°F / 74°C), adjusting time for thickness. Maintain oil temperature between 325–350°F; reduce heat if browning too fast. Transfer cooked pieces to a wire rack set over a baking sheet and keep in a 200°F oven while remaining batches cook.

Preheat and mix dry ingredients

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

Combine wet ingredients

In a separate bowl whisk 1 1/4 cups buttermilk, 1 large egg, 3 tablespoons melted butter and 1 teaspoon vanilla until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are fine — do not overmix. Let batter rest 5 minutes while the waffle iron finishes preheating.

Cook waffles

Lightly brush or spray the waffle iron with melted butter or oil. Pour the appropriate amount of batter for your waffle iron and cook until deep golden and crisp, about 3–5 minutes depending on the iron. Transfer cooked waffles to a rack in a warm oven (200°F) to keep crisp. Repeat with remaining batter.

Assemble: place one waffle on each plate. Top each waffle with a piece or two of fried chicken. Spoon warm maple syrup over the chicken and waffles. Add a small pat of butter to the waffle if desired and dust with powdered sugar. Garnish with chopped chives or parsley for a savory contrast, if using.

Serve immediately while the chicken is hot and coating is crisp. Leftovers: keep chicken and waffles separate in airtight containers. Reheat chicken in a 375°F oven on a wire rack to restore crispness; reheat waffles briefly in a toaster or oven.