Chicken & Waffles Recipe

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together the flour, baking powder, baking soda, sugar and salt until evenly combined.

In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, melted butter and vanilla until homogenous.

Make a well in the dry ingredients and pour the wet mixture in. Stir gently until just combined — batter should be slightly lumpy. Do not overmix.

Brush or spray the preheated waffle iron lightly with oil. Cook waffles according to your iron’s directions (usually 4–6 minutes) until golden brown and crisp. Keep waffles warm in a single layer on a wire rack in a low oven (200°F / 95°C) while you fry the chicken.

Trim excess skin or fat from the chicken pieces. In a large bowl or zip-top bag combine 2 cups buttermilk and 2 Tbsp hot sauce (if using). Add chicken, cover, and refrigerate for at least 4 hours or up to overnight to tenderize and season.

About 45 minutes before frying, remove the chicken from the refrigerator to bring it closer to room temperature. In a large shallow dish whisk together the 2 cups flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper and cayenne until evenly distributed.

Heat oil in a deep heavy pot or deep-fryer to 325°F (163°C). Use enough oil so pieces can submerge (3–4 inches depth). A thermometer is recommended for consistent results.

Working in batches, remove one piece of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing the coating to adhere. Shake off excess flour and place on a wire rack. For extra-crisp chicken, double-dip: return dredged piece to the buttermilk briefly then redredge in the flour.

Carefully lower chicken pieces into the hot oil. Fry until golden brown and the internal temperature reaches 165°F (74°C) — about 12–15 minutes for thighs and drumsticks, turning occasionally so they brown evenly. Maintain oil temperature around 325–335°F by adjusting heat.

Transfer cooked pieces to a wire rack set over a baking sheet to drain and rest for 5 minutes. If you prefer crispier skin, raise the oil to 350°F for the last 1–2 minutes of frying before removing the pieces.

To make Carolina Hot glaze, melt 4 Tbsp butter in a small saucepan over medium-low heat. Stir in apple cider vinegar, honey, 2 Tbsp hot sauce and smoked paprika. Simmer gently 1–2 minutes until slightly thickened and glossy. Taste and adjust acidity or heat.

Brush or toss hot fried chicken pieces in the glaze just before serving so the sauce clings to the crust. For an extra-hot version, add additional cayenne or hot sauce to taste.

Place one warm waffle on each serving plate. Top each waffle with a fried chicken piece (or split a thigh/drumstick between two waffles if preferred).

Scatter fresh mixed berries around and over the chicken and waffles. Dust lightly with powdered sugar if desired.

Serve immediately with real maple syrup on the side for drizzling. Sprinkle chopped chives or parsley if you want a touch of color and mild savory contrast.