Chicken & Waffles Recipe

Preheat and combine dry

Preheat waffle iron according to manufacturer's instructions. In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder and 1 tsp fine salt until evenly distributed.

Wet ingredients

In a separate bowl whisk 1 3/4 cups milk, 2 large eggs, 6 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth and slightly frothy.

Make batter and rest

Pour wet mixture into dry ingredients and stir until just combined; a few small lumps are fine. Let the batter rest 5–10 minutes while you prepare the chicken so baking powder hydrates and waffle texture improves.

Marinate chicken

If using larger pieces, cut chicken into 3–4 oz portions. In a bowl combine 1 1/4 cups buttermilk and 1 tbsp hot sauce (optional). Add chicken, cover, and refrigerate at least 1 hour and up to overnight. The buttermilk tenderizes and seasons the chicken.

Prep dredge

About 20 minutes before frying, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper in a shallow dish. Remove chicken from fridge and let come closer to room temperature while oil heats.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or Dutch oven to create a 2–3 inch deep pool. Heat oil over medium-high until it reaches 350°F (175°C) — if you don't have a thermometer, oil should shimmer and a small piece of bread will brown in about 30–45 seconds.

Dredge and fry

Working one piece at a time, shake off excess buttermilk and press the chicken into the flour mixture, ensuring an even coating. For extra crunch, double-dredge: dip coated pieces back briefly into remaining buttermilk then again into the flour mix. Carefully lower chicken into hot oil without overcrowding. Fry in batches 6–9 minutes for thighs (internal temp 165°F / 74°C) or until golden brown and cooked through, turning once. Use a thermometer to check doneness.

Drain

Transfer fried chicken to a wire rack set over a baking sheet and rest 5 minutes to keep crust crisp while you finish waffles. Keep warm in a 200°F (95°C) oven if making multiple batches.

When oil is nearly ready and chicken has started resting, cook waffles. Grease waffle iron lightly with oil or melted butter. Pour batter onto hot waffle iron following manufacturer's portion guidelines (about 3/4 to 1 cup depending on iron). Cook until golden brown and crisp, about 4–6 minutes, then transfer waffles to a wire rack in a warm oven (200°F / 95°C) to stay crisp.

Make maple butter

In a small saucepan over low heat combine 4 tbsp unsalted butter and 1/2 cup pure maple syrup. Warm gently until butter melts and mixture is smooth; remove from heat. Taste and add a pinch of flaky sea salt (about 1/4–1/2 tsp) to balance sweetness.

Assemble and serve

Place a warm waffle on each plate, top with one or two pieces of fried chicken. Spoon 1–2 tbsp maple butter over the chicken and waffles and drizzle additional 1–2 tbsp hot honey or maple syrup if desired. Sprinkle with flaky sea salt and chopped chives or parsley if using. Serve immediately so waffles remain crisp and chicken stays juicy.