Chicken & Waffles Recipe

Prep and brine

Slice chicken breasts into 1/2-inch strips. In a bowl, combine 1 cup buttermilk and 1 tablespoon hot sauce (if using). Add chicken strips, cover, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and flavor.

Dry mix

In a shallow dish or bowl combine 1.5 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.

Wet batter

In a separate bowl whisk together 2 eggs and 1/4 cup milk until smooth.

Dredge and double-coat

Remove chicken from buttermilk, letting excess drip. Dredge each strip in the flour mixture, then dip in the egg-milk mixture, then back into the flour mixture, pressing to adhere for a crisp double coating. Place on a wire rack while oil heats.

Fry

Pour oil into a heavy saucepan or deep skillet to a depth of ~1.5 inches (about 3–4 cups). Heat to 350°F (175°C). Fry chicken in batches without crowding for 3–5 minutes per batch, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Make batter

Preheat waffle iron according to manufacturer. In a medium bowl whisk together 1 cup flour, 2 tbsp sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. In another bowl whisk 3/4 cup buttermilk, 1 egg, 2 tbsp melted butter and 1/2 tsp vanilla. Pour wet into dry and stir until just combined; small lumps are fine. Let rest 5 minutes.

Cook waffles

Brush or spray waffle iron with a little oil or melted butter. Pour appropriate amount of batter into hot waffle iron and cook until deep golden and crisp (time per your waffle iron, typically 3–5 minutes). Transfer waffles to a sheet pan and keep warm in 200°F (95°C) oven while finishing remaining waffles so they stay crisp.

Maple butter

In a small bowl combine 4 tablespoons softened unsalted butter with 2 tablespoons pure maple syrup and 1/8 tsp salt. Whip with a fork until smooth and homogenous. Keep at room temperature for spreading; refrigerate briefly if it softens too much.

Hot honey

In a small saucepan combine 1/4 cup honey, 1 teaspoon apple cider vinegar and 1/2 teaspoon crushed red pepper flakes. Warm over low heat until just simmering, stirring to combine, about 3 minutes. Remove from heat and let sit 10 minutes to infuse. Strain if you prefer a smooth honey, or leave the flakes for visual spice. Keep warm or reheat gently before serving.

Assemble: place a warm waffle on each plate, top with 2–3 crispy chicken strips. Add a generous dollop (about 1 tablespoon) of maple butter on the hot chicken so it melts. Drizzle hot honey to taste (about 1–2 tablespoons per serving). Sprinkle optional powdered sugar and chopped chives or parsley for contrast.

Serve immediately while waffles are crisp and chicken is hot. Leftover components: store chicken chilled up to 2 days and re-crisp in a 375°F (190°C) oven; waffles store up to 2 days and reheat in toaster or oven.