Chicken & Waffles Recipe

Marinate chicken

In a large bowl combine 2 cups buttermilk, 2 tbs hot sauce and 1 tsp kosher salt. Add the chicken pieces, turning to coat fully. Cover and refrigerate for at least 4 hours or overnight for best tenderness.

Prepare dredge

In a shallow bowl or rimmed baking sheet whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp black pepper and 1 tsp kosher salt.

Set wet dip

In a separate shallow bowl whisk 2 eggs with 1/4 cup milk until combined — this will help the flour mixture adhere and create a thick crust.

Dredge and rest

Remove chicken from the marinade, letting excess drip off. First dredge each piece in the flour mixture, then dip into the egg wash, then back into the flour mixture, pressing firmly to build a thick coating. Place coated pieces on a wire rack and let rest 10–15 minutes; this helps the crust adhere and creates better texture when frying.

Heat oil and fry

Pour about 1 liter neutral oil into a large heavy-bottomed pot to a depth of 2–3 inches. Heat to 325°F (165°C). Fry chicken in batches, taking care not to overcrowd, until golden and internal temperature reaches 165°F (74°C) — about 12–16 minutes per batch for bone-in thighs. Maintain oil temperature between 320–350°F; if crust browns too quickly lower heat. Transfer fried chicken to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Prepare dry and wet mixes

Preheat waffle iron. In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbs sugar and 1/2 tsp salt. In another bowl combine 1 3/4 cups buttermilk, 6 tbs melted butter, 1 tsp vanilla and the 2 egg yolks (separate the whites into a clean bowl).

Whip egg whites

Beat the 2 egg whites with a pinch of salt until soft peaks form. This step lightens the waffles for a crisp exterior and tender interior.

Combine batter

Pour the wet mixture into the dry ingredients and stir until just combined; a few lumps are fine. Gently fold in the whipped egg whites until incorporated but still airy.

Cook waffles

Brush or spray waffle iron with a little oil or melted butter. Cook according to your waffle iron's instructions until golden brown and crisp, usually 3–5 minutes. Keep cooked waffles warm in a single layer on a rack in a 200°F (95°C) oven while frying chicken and finishing sauce.

Cook sauce

In a small saucepan heat 1 tsp olive oil over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes. Add 1 cup raspberries, 1 tsp minced chipotle in adobo, 2 tbs honey and 1 tbs red wine vinegar. Bring to a simmer and cook, stirring, until raspberries break down and sauce thickens, 6–8 minutes.

Finish and strain

If you prefer a smooth sauce, press the mixture through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much purée as possible. Return strained sauce to the pan, season with 1/2 tsp salt and 1/4 tsp black pepper, and add up to 2 tbs water to reach desired consistency. Keep warm until serving.

Place one warm waffle on each plate. Top each waffle with a piece of crispy fried chicken. Spoon 1–2 tbs of the raspberry chipotle sauce over the chicken. Offer additional maple syrup, butter, powdered sugar and fresh raspberries on the side so diners can adjust sweetness and heat to taste.

Serve immediately while chicken is hot and waffles are crisp.