Chicken And Waffles Recipe

Bar Favorites

1. 1

   Prepare waffle batter

   In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix. Let batter rest 5–10 minutes while you heat the waffle iron.

2. 2

   Marinate chicken

   In a large bowl, whisk buttermilk, hot sauce, garlic powder, paprika, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Submerge the chicken thighs in the marinade, cover, and refrigerate for at least 2 hours, or overnight for deeper flavor.

3. 3

   Dredge chicken

   In a wide shallow dish, whisk together flour, cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Remove chicken from the marinade and shake off excess. Dredge each piece in the seasoned flour, pressing to adhere, and place on a rack. Let dredged pieces rest 10 minutes to set crust.

4. 4

   Fry chicken

   Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches 6–8 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack to drain. Keep warm if needed.

5. 5

   Make maple bourbon glaze

   In a small saucepan, combine maple syrup, bourbon (if using), and butter. Simmer over medium heat, whisking until smooth and slightly thickened, about 3–4 minutes. Remove from heat.

6. 6

   Cook waffles

   Preheat the waffle iron and lightly oil if needed. Pour batter onto the iron and cook until crisp and golden brown. Repeat with remaining batter. If making in batches, keep waffles warm in a 200°F (93°C) oven on a sheet pan.

7. 7

   Assemble and serve

   Place a warm waffle on each plate, top with 2–3 pieces of fried chicken, drizzle with the maple bourbon glaze, and serve immediately with extra maple syrup on the side. Optionally garnish with sliced green onions or powdered sugar for a bar-style finish.