Chicken & Waffle Recipe

Marinate

Trim excess fat from the chicken pieces and pat dry. In a bowl or zip-top bag combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the chicken, coat thoroughly, cover or seal, and refrigerate at least 2 hours or up to overnight.

Prepare dredge

In a shallow bowl combine 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne (if using). Whisk to blend.

Set up egg wash

In a separate shallow bowl beat 1 large egg with 1–2 tablespoons of the reserved buttermilk from the marinade to make an egg wash.

Dredge the chicken

Remove chicken from the marinade letting excess drip off (reserve marinade). Working one piece at a time: dip into the egg wash, then press into the flour mixture until well coated. For extra-crispy pieces, double-dip: after first coating, quickly dip again into egg wash and re-coat with flour mixture. Place coated pieces on a wire rack and rest 10–15 minutes to set the crust.

Heat oil

In a heavy skillet or Dutch oven add about 2–3 cups vegetable oil to reach 1–1.5 inches deep; heat over medium-high until oil temperature registers 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles steadily, the oil is ready.

Fry

Fry chicken in batches without crowding, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C) — about 6–8 minutes per side for thinner pieces, 10–12 minutes total for thicker pieces depending on size. Adjust heat to maintain oil at about 325–350°F. Use a slotted spoon to transfer chicken to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Preheat and prepare

Preheat waffle iron according to manufacturer's directions. Preheat oven to 200°F (95°C) and place a baking sheet inside to keep finished waffles warm.

Mix dry ingredients

In a large bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 1/4 cups buttermilk, the 2 egg yolks (reserve whites), 4 tablespoons melted butter, and 1 teaspoon vanilla until smooth.

Whip egg whites

Using a hand or stand mixer, beat the 2 reserved egg whites until soft peaks form (about 1–2 minutes). This will lighten the batter for crisp, airy waffles.

Finish batter

Fold the wet mixture into the dry ingredients until just combined. Gently fold in the whipped egg whites until no large streaks remain — do not overmix.

Cook waffles

Brush or spray waffle iron lightly with oil or melted butter. Spoon batter onto the hot waffle iron (use about 1/2 to 3/4 cup per Belgian waffle depending on iron size). Cook until deep golden and crisp, about 4–6 minutes, following your iron's indicator. Transfer cooked waffles to the preheated oven to keep warm while you finish remaining waffles.

Assemble

Place one warm waffle on each plate. Top with a piece or two of fried chicken (cut larger pieces in half if desired). Dot with 1 teaspoon butter per plate if using.

Sauce and garnish

Drizzle each plate with 2–3 tablespoons (or to taste) maple syrup. If desired, sprinkle a little powdered sugar and garnish with chopped chives or parsley for color and mild herb contrast.

Serve

Serve immediately while waffles are crisp and chicken is hot. Provide extra maple syrup at the table.