Chicken Waffle Recipe
Crispy chicken, 2x waffle & maple syrup
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Ingredients
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Waffles (makes 2 large waffles)
Crispy Fried Chicken (for 2 servings)
Finish & Serving
Method
Waffles (makes 2 large waffles)
- 1
Preheat and prepare
Preheat your waffle iron according to manufacturer instructions. Lightly oil or spray the iron. Whisk together the dry waffle ingredients: flour, sugar, baking powder, baking soda and salt in a medium bowl.
- 2
Combine wet ingredients
In a separate bowl, whisk the egg, buttermilk, melted butter and vanilla until smooth.
- 3
Make batter
Pour the wet ingredients into the dry ingredients and gently fold until just combined — a few small lumps are fine. Let the batter rest 5 minutes while finishing the chicken (or up to 15 minutes).
- 4
Cook waffles
Brush the preheated waffle iron with the 1 tbs oil or spray. Pour batter into the iron (amount will depend on your iron; aim to fill so it makes two large waffles total). Close lid and cook until waffles are golden brown and crisp, about 4–6 minutes depending on your waffle iron. Transfer waffles to a cooling rack in a single layer to keep crisp. If making ahead, keep warm in a 200°F (95°C) oven on a rack set over a sheet pan for up to 20 minutes.
Crispy Fried Chicken
- 5
Prep chicken and marinade
If using larger chicken pieces, pound or slice to an even 1/2–3/4-inch thickness for quick, even cooking. Season the chicken lightly with 1/4 tsp salt and 1/8 tsp pepper. Place chicken in a shallow dish and pour 1/2 cup buttermilk and optional 1 tsp hot sauce over it. Cover and refrigerate for at least 20 minutes (can be 1–4 hours).
- 6
Make dredge
In a pie plate or shallow bowl, whisk together 3/4 cup flour, 2 tbs cornstarch, paprika, garlic powder, onion powder, remaining 3/4 tsp salt and 3/8 tsp black pepper (mix until evenly combined).
- 7
Dredge chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly so the coating adheres. For extra-crisp crust, dip back quickly into the reserved buttermilk and dredge once more in the flour mixture, shaking off excess.
- 8
Heat oil and test
In a heavy skillet (cast iron preferred) or Dutch oven, add about 1″ depth of vegetable oil (approximately 1 cup). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small pinch of flour sizzles and browns in about 10–15 seconds.
- 9
Fry chicken
Carefully add the coated chicken pieces to the hot oil without crowding. Fry 2–3 minutes per side for small/thin pieces or 4–6 minutes per side for thicker pieces, turning once, until coating is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F so the exterior browns without burning.
- 10
Drain and rest
Transfer fried chicken to a wire rack set over a sheet pan and let rest 3–5 minutes. This keeps the crust crisp and finishes carryover cooking.
Finish & Assembly
- 11
Warm syrup and butter
Briefly warm maple syrup in a small saucepan or microwave until pourable (do not boil). If using, melt butter and stir into syrup for a glossy finish. Optionally stir in a teaspoon of hot honey or hot sauce for a sweet-spicy finish.
- 12
Plate
Place one warm waffle on each plate (or stack two waffles per plate if you prefer a taller presentation). Set a piece of crispy fried chicken on top of each waffle. Generously drizzle warm maple syrup over the chicken and waffles. Add a small pat of butter to the waffles if desired and sprinkle chopped chives or parsley for color.
- 13
Serve
Serve immediately while chicken is crisp and waffles are warm. Offer extra maple syrup and hot sauce on the side. Enjoy.
