Chicken & Waffles Recipe
with maple siracha aioli, pickled onions
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Ingredients
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Chicken
Waffles
Maple Sriracha Aioli
Pickled Onions
Method
Chicken
- 1
Make Marinade
In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper to create a marinade.
- 2
Marinate Chicken
Add chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 3
Dredge Chicken
In a separate bowl, place all-purpose flour. Remove chicken from the marinade, allowing excess to drip off, then dredge in flour until fully coated.
- 4
Fry Chicken
In a large frying pan, heat vegetable oil over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 7-10 minutes per side. Drain on paper towels.
Waffles
- 5
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, sugar, and salt.
- 6
- 7
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 8
Cook Waffles
Preheat your waffle iron and cook the batter according to the manufacturer's instructions until waffles are golden brown.
Maple Sriracha Aioli
- 9
Make Aioli
In a small bowl, combine mayonnaise, maple syrup, sriracha sauce, and lemon juice. Mix until smooth and well combined.
Pickled Onions
- 10
- 11
Pickle Onions
In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat over medium heat until sugar dissolves. Pour the mixture over the onions in the jar and let sit for at least 30 minutes.