Chicken And Waffles Recipe

Preheat waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups flour, 2 tbs sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

In a separate bowl whisk together 1 3/4 cups buttermilk, 2 large eggs, 4 tbs melted butter and 1 tsp vanilla until combined.

Pour wet into dry and stir until just combined; small lumps are fine. Let rest 5 minutes while you prepare other components.

Brush or spray waffle iron with a little oil or melted butter and cook batter per iron instructions to yield 4 large Belgian-style waffles. Keep waffles warm in a low oven (200°F / 95°C) on a wire rack while finishing.

Marinate

Cut chicken into pieces roughly the size of a small palm (3–4 oz each). In a bowl combine 1 cup buttermilk and 1 tsp hot sauce (optional). Add chicken, cover and refrigerate at least 30 minutes (up to 4 hours).

Prepare Dredge

In a shallow dish combine 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Stir to blend.

Make Batter

In a medium bowl whisk 1 egg with 1/2 cup milk until smooth. This creates a thin wet batter to dip marinated chicken before dredging for extra texture.

Dredge & Rest

Remove chicken from marinade letting excess drip. Dip each piece into the egg/milk batter, then into the seasoned flour mixture pressing to coat thoroughly. Place on a tray and let rest 10 minutes to set the crust.

Fry

In a deep skillet or Dutch oven heat about 3–4 cups vegetable oil to 350°F (175°C). Fry chicken in batches without overcrowding 3–5 minutes per side for thighs (internal temp 165°F / 74°C) until golden and crisp. Drain on a wire rack set over a sheet tray.

Keep Warm

Keep fried chicken in the warm oven (200°F / 95°C) alongside waffles until ready to assemble.

In a small saucepan combine 1/2 cup honey, 1 tsp hot sauce or a pinch of red pepper flakes, 1 tsp apple cider vinegar and 1 tbs butter. Warm gently over low heat until butter melts and sauce is glossy, stirring occasionally, 2–3 minutes. Taste and add 1/8 tsp salt if needed. Remove from heat and keep warm.

Pat cubed potatoes dry with a towel to remove moisture. Heat 2 tbs oil in a large skillet over medium-high heat until shimmering.

Add potatoes in a single layer (work in batches if necessary). Cook undisturbed 4–5 minutes to develop a brown crust, then toss and continue cooking until potatoes are tender and browned, about 8–10 minutes total. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Stir in 1 tbs chopped chives or parsley if using, for freshness.

Basted Soft Eggs

Heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 1 egg per serving into a small bowl. When butter foams, swirl to coat pan and pour in egg(s). Add 2 tbs water to the pan and immediately cover with a lid to steam-baste the whites while keeping yolks runny. Cook 2–3 minutes for soft whites and runny yolks. Season with 1/8 tsp salt and a pinch of pepper. Remove gently with a spatula.

Place one warm Belgian waffle on each plate. Top waffle with 2–3 pieces of fried chicken (depending on size). Spoon 1–2 tbs of hot honey sauce over the chicken and drizzle 1–2 tbs maple syrup as desired.

Nestle one basted soft egg atop the chicken. Add a generous scoop (about 1/2–3/4 cup) of cubed hashbrowns to the side.

Finish with an extra drizzle of hot honey (about 1 tsp) and a sprinkle of chopped chives or parsley. Serve immediately so egg yolk mixes with waffle and sauce when cut.