Brunch Chicken & Waffles Recipe

Brunch Entrees

1. 1

   Marinate the chicken

   In a large bowl, whisk together 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, and 2 teaspoons salt. Add the 2 pounds bone-in, skin-on chicken thighs, submerge fully, cover, and refrigerate for 1–2 hours (overnight optional).

2. 2

   Prepare the waffle batter

   In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. In a separate bowl, beat 2 eggs with 1.75 cups buttermilk, 0.333 cup melted butter, and 1 teaspoon vanilla. Combine wet and dry ingredients until just combined; rest 5–10 minutes.

3. 3

   Make maple–red pepper jam glaze

   In a small saucepan over low heat, simmer 0.5 cup maple syrup with 0.25 cup red pepper jam for 2–3 minutes, stirring until smooth. Keep warm.

4. 4

   Make honey thyme butter

   In a small bowl, whip 0.5 cup unsalted butter with 2 tablespoons honey and 2 teaspoons thyme leaves until fluffy. Add a pinch of salt (0.125 teaspoon) if desired. Set aside.

5. 5

   Dredge and fry the chicken

   Remove chicken from marinade; dredge each piece in 1 cup flour seasoned with 1 teaspoon paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Heat oil in a deep skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through (165°F internal). Drain on a rack.

6. 6

   Cook the waffles

   Preheat the waffle iron. Pour batter onto the iron and cook until crisp and golden, about 4–5 minutes per waffle. Keep warm in a low oven if needed.

7. 7

   To serve

   Place a waffle on each plate, top with a fried chicken thigh, drizzle with maple–red pepper glaze, and finish with a dollop or drizzle of honey thyme butter. Garnish with extra thyme if desired and serve immediately.