Chicken & Waffles Recipe

Brine/Marinate

Place chicken pieces in a bowl or zip-top bag. Whisk buttermilk with hot sauce then pour over chicken ensuring pieces are submerged. Cover and refrigerate at least 2 hours or preferably overnight.

Prep Dredge

In a shallow dish combine flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne pepper. Mix thoroughly so spices are even.

Dredge & Rest

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere a thick coating. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Fry

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches and heat to 350°F (175°C). Fry chicken in batches without crowding for 6–9 minutes per side for thighs (until internal temperature reaches 165°F/74°C and crust is golden-brown). Adjust time for smaller or larger pieces. Use a thermometer if possible. Transfer cooked chicken to a wire rack set over a sheet pan; keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Make Batter

Preheat waffle iron. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk buttermilk, eggs, melted butter and vanilla until combined. Pour wet into dry and stir until just combined; do not overmix.

Cook Waffles

Lightly grease the waffle iron if needed. Pour batter (amount depends on your waffle iron size, roughly 1/2 to 3/4 cup) onto the preheated iron and cook until deep golden and crisp, about 4–6 minutes depending on your iron. Transfer waffles to a warm oven (200°F/95°C) on a rack so they stay crisp while you finish frying chicken.

Make Syrup

In a small saucepan combine maple syrup, bourbon, hot honey (or honey) and red pepper flakes. Warm over medium-low heat until just simmering, then reduce heat and let simmer gently 3–5 minutes to marry flavors and slightly thicken. Taste and adjust heat level with more hot honey or red pepper flakes. Remove from heat and keep warm. Note: if serving to guests who should avoid alcohol, simmer longer to burn off alcohol or omit bourbon entirely.

Whip Butter

In a small bowl beat softened butter with confectioners' sugar and a pinch of salt until light and fluffy (about 1–2 minutes with a hand mixer or vigorous whisking). Transfer to a ramekin and place in refrigerator until ready to serve so it holds shape.

Place one warm waffle on each plate. Top with a piece or two of warm fried chicken. Spoon spicy bourbon maple syrup over the chicken and waffle (reserve some syrup for guests to drizzle). Add a pat of whipped butter on top of the chicken or on the waffle beside it. Sprinkle a pinch of kosher salt and chopped chives or parsley for color. Serve immediately.