Chicken And Waffles Recipe
Make Chicken And Waffles Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Waffles
Honey-Butter Syrup and Garnish
Method
Fried Chicken
- 1
Brine/Marinate
In a large bowl or resealable container whisk together 2 cups buttermilk and 2 tablespoons hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This tenderizes and flavors the chicken.
- 2
Prepare Dredge
In a shallow bowl or rimmed baking sheet combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon cayenne pepper (use less if you prefer milder heat). Whisk to blend.
- 3
Egg Wash
Crack 2 eggs into a medium bowl and whisk lightly. You’ll use this as an adhesive between the buttermilk and flour if desired.
- 4
Dredge Chicken
Remove chicken from buttermilk, allowing excess to drip off. For extra-crisp coating: dip each piece in the beaten eggs, then press firmly into the seasoned flour mixture, coating all sides. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust.
- 5
Heat Oil
Pour about 1 L of neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (enough to shallow-deep fry half the chicken at a time). Heat the oil over medium-high heat to 335–350°F (168–177°C). Use a thermometer to monitor temperature; adjust heat to maintain range.
- 6
Fry Chicken
Fry chicken in batches without crowding (3–4 pieces per batch). Cook until golden brown and internal temperature reaches 165°F (74°C) for thighs or drumsticks — about 12–15 minutes per batch depending on size. Turn pieces once or twice for even browning. If crust browns too quickly, lower heat slightly and finish cooking covered loosely or in an oven at 350°F (175°C) for a few minutes.
- 7
Drain and Keep Warm
Transfer cooked chicken to a wire rack set over a baking sheet and keep in a 200°F (95°C) oven while remaining batches fry. This helps the crust stay crisp.
Waffles
- 8
Preheat and Prepare
Preheat your waffle iron according to manufacturer instructions. Preheat oven to 200°F (95°C) if you plan to keep waffles warm while frying chicken.
- 9
Mix Dry Ingredients
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 until well combined.
- 10
Mix Wet Ingredients
In a separate bowl whisk 1 1/2 cups whole milk, 1/2 cup buttermilk, 2 eggs, 6 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
- 11
Combine Batter
Pour wet ingredients into dry ingredients and stir gently until just combined. Batter should be slightly lumpy — do not overmix. Let batter rest 5–10 minutes to hydrate the flour and thicken slightly.
- 12
Cook Waffles
Lightly brush or spray the waffle iron with oil. Cook waffles according to your waffle iron’s timing until golden brown and crisp (usually 3–6 minutes). Transfer finished waffles to a wire rack in the warm oven to keep crisp while you finish remaining waffles and fry chicken.
Honey-Butter Syrup and Assembly
- 13
Make Honey-Butter Syrup
In a small saucepan over low heat melt 4 tablespoons unsalted butter. Add 3/4 cup honey and 1/4 cup maple syrup, stirring to combine. Bring to a gentle simmer (don’t boil vigorously) and cook 1–2 minutes to meld flavors. Remove from heat and whisk in 1 teaspoon apple cider vinegar (or lemon juice) and 1/4 teaspoon kosher salt. If you want a spicy finish, stir in 2 teaspoons hot honey or hot sauce now. Keep warm on the lowest heat or transfer to a small covered container.
- 14
- 15