Chicken & Waffles Recipe

Prepare batter

In a large bowl whisk together flour, sugar, baking powder, baking soda and salt until evenly combined.

In a separate bowl whisk eggs lightly, then whisk in milk, melted butter and vanilla until smooth.

Pour the wet ingredients into the dry and fold with a spatula just until combined. Do not overmix; a few small lumps are okay. Let batter rest 5–10 minutes while you preheat the waffle iron.

Preheat waffle iron to medium-high and lightly brush or spray with oil or melted butter. Cook batter according to your waffle iron's instructions (about 3–5 minutes per waffle) until golden brown and crisp. Keep waffles warm in a 200°F (95°C) oven on a wire rack while finishing other components.

Trim excess fat from chicken thighs and, if large, cut into 3–4 oz pieces so they cook quickly and fit on waffles.

Marinate

Place chicken in a bowl or zip-top bag with buttermilk and optional hot sauce. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the chicken.

Combine flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt and black pepper in a shallow dish and mix well.

Remove chicken from buttermilk, letting excess drip off. Dredge pieces thoroughly in the flour mixture, pressing so the coating adheres. Place on a wire rack and let rest 10 minutes so the coating sets.

Pour vegetable oil into a deep skillet or Dutch oven to reach about 1 to 1.5 inches deep. Heat over medium-high to 350°F (175°C). Use a thermometer for accuracy.

Fry chicken in batches without overcrowding, 4–6 minutes per side depending on thickness, until coating is deep golden brown and internal temperature reaches 165°F (74°C). Turn carefully with tongs. Adjust heat to maintain oil temperature.

Transfer cooked chicken to a wire rack set over a baking sheet and keep in the 200°F oven to stay warm and crisp while you finish gravy and waffles.

In a medium saucepan melt 2 tbs butter over medium heat until foaming but not browned.

Whisk in 2 tbs flour and cook, stirring, 1–2 minutes to make a blond roux; do not let it darken.

Gradually whisk in chicken stock until smooth, then add half-and-half. Bring to a gentle simmer, whisking to avoid lumps, until slightly thickened, about 3–5 minutes.

Stir in minced chipotle, adobo sauce, salt, pepper and lemon juice. Taste and adjust seasoning, adding more adobo or a pinch of sugar if you want more balance. If the sauce is too thick, thin with a splash of stock or cream.

Keep gravy warm on low heat; whisk occasionally. If it thickens too much as it sits, whisk in a tablespoon of stock or cream to loosen.

In a small saucepan melt 3 tbs unsalted butter over low heat. Remove from heat and stir in lemon zest and lemon juice. This creates a bright lemon butter to dot on waffles or brush on fried chicken if desired.

Warm the maple syrup gently in a small saucepan or microwave until pourable but not boiling. Keep warm until serving.

Place 1 waffle (or split Belgian waffle) on each plate. If using powdered sugar, dust lightly over the waffle.

Top waffle with 1–2 pieces of fried chicken (depending on size). Spoon 2–3 tbs of chipotle cream gravy over the chicken or to the side for dipping.

Drizzle a little lemon butter over the chicken and waffle (about 1 tsp per serving) and finish with 2–3 tbs warm maple syrup across the plate. The combination of savory chipotle gravy, bright lemon butter and sweet maple syrup creates the signature contrasts.

Garnish with chopped chives or parsley and serve with lemon wedges on the side. Serve immediately while waffles are crisp and chicken is hot.