Fried Chicken & Waffles Recipe

Marinate the chicken

In a large bowl or zip-top bag combine 2 cups buttermilk and 1 tablespoon hot sauce. Add the chicken pieces, pressing to submerge, cover or seal, and refrigerate at least 4 hours or ideally overnight.

Prepare dredge

In a shallow dish whisk together 2 cups flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne. In a second shallow bowl whisk 2 eggs with 1/2 cup whole milk to make an egg wash.

Dry and double-coat

Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, then dip into the egg wash, then back into the flour mixture pressing to adhere a thick crust. Place coated pieces on a wire rack and let rest 15–20 minutes to set the crust.

Heat oil and fry

Pour about 3–4 cups vegetable oil into a heavy pot or Dutch oven to a depth of 2–3 inches. Heat to 325°F (160°C). Fry the chicken in batches, careful not to crowd, 12–15 minutes per batch until internal temperature reaches 165°F (74°C) and crust is deep golden. Maintain oil temperature between 300–335°F; cover with a splatter screen if desired. Transfer cooked pieces to a wire rack over a baking sheet and keep warm in a 200°F oven while finishing remaining batches.

Preheat and mix dry

Preheat waffle iron according to manufacturer. In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon kosher salt.

Wet ingredients

In a separate bowl whisk 2 large eggs, 1 1/2 cups buttermilk, 1/4 cup melted butter and 1 teaspoon vanilla until combined.

Combine and rest

Pour wet into dry and stir gently until just combined; a few small lumps are fine. Let batter rest 5 minutes. If batter thickens, add 1–2 tablespoons buttermilk to reach pouring consistency.

Cook waffles

Brush or spray waffle iron with a little oil or melted butter. Pour batter per your iron’s instructions and cook until deep golden and crisp, about 4–6 minutes depending on iron. Transfer waffles to a wire rack in a warm oven (200°F) to keep crisp while finishing.

Warm syrup and fruit

Gently warm 3/4 cup maple syrup in a small saucepan over low heat or microwave briefly—do not boil. Prepare 2 cups mixed fresh fruit; if using bananas, toss with a squeeze of lemon to prevent browning.

Plate

Place one waffle on each plate. Top with a piece or two of fried chicken (thigh or drumstick) per serving. Add a spoonful of fresh fruit to the side or on top.

Garnish and serve

Drizzle warmed maple syrup over chicken and waffles. Add a pat of softened butter to the waffle, sprinkle optional powdered sugar and chopped thyme or parsley for color. Serve immediately so the chicken remains crisp and the waffle stays warm.