Chicken N' Waffles Recipe

Prep the chicken

Trim excess fat from chicken thighs and, if large, cut each into 2-3 pieces so pieces are roughly 3-4 oz each for even frying.

Marinate

In a bowl combine buttermilk and hot sauce. Submerge chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 1 hour or up to overnight. This tenderizes and flavors the chicken.

Make the dredge

In a shallow bowl or pie plate whisk together flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and baking powder until evenly combined.

Prepare egg wash

In a second shallow bowl beat the egg with 2 tablespoons milk until blended.

Dredge the chicken

Remove chicken from buttermilk, allowing excess to drip back into the bowl. First dip each piece into the egg wash, then firmly press into the seasoned flour mixture to fully coat. For extra crunch, dip again briefly in the egg wash and re-coat in the flour mixture (double-dredge). Place coated pieces on a wire rack to rest for 10 minutes — this helps the crust set.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1 cup). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Fry the chicken

Fry chicken in batches, being careful not to crowd the pan. Fry until golden brown and cooked through, about 4–6 minutes per side depending on piece size. Maintain oil temperature between 325–350°F by adjusting the heat. Internal temperature should reach 165°F (74°C). Use a slotted spoon or tongs to transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if needed while you finish frying.

Preheat waffle iron

Preheat your waffle iron according to manufacturer instructions. Lightly brush or spray with oil before cooking the first waffle.

Make batter

In a large bowl whisk together flour, sugar, baking powder, and salt. In a separate bowl whisk the egg, milk (or buttermilk), melted butter, and vanilla. Pour wet ingredients into dry and stir just until combined — some small lumps are fine. Avoid overmixing to keep waffles tender.

Cook waffles

Scoop batter onto the hot waffle iron (amount depends on iron size) and cook until deep golden and crisp, about 3–5 minutes or according to your iron's indicator. Transfer cooked waffles to a wire rack in a warm oven (200°F / 95°C) to keep them crisp while you finish all waffles.

Assemble

Place one waffle on each plate. Top with a piece (or two) of fried chicken.

Garnish and sauce

Dot with unsalted butter if desired. Drizzle maple syrup over the chicken and waffle. For a sweet-and-spicy contrast, drizzle a little hot honey or a few drops of hot sauce over the top or serve on the side.

Serve

Sprinkle chopped chives or parsley for color if using. Serve immediately while waffles are crisp and chicken is hot. Leftovers: store chicken and waffles separately in airtight containers in the fridge for up to 3 days; reheat chicken in a 375°F oven to restore crispness and rewarm waffles in a toaster or oven.