Chicken And Waffles Recipe

Marinate

In a large bowl combine 1.5 cups buttermilk, 1 large egg, and 1 tsp hot sauce (if using). Whisk briefly. Pat chicken pieces dry with paper towels and add to bowl, turning to fully coat. Cover and refrigerate at least 4 hours or preferably overnight.

Dredge mix

In a shallow dish combine 1.75 cups flour, 0.25 cups cornstarch, 0.5 tsp baking powder, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 0.5 tsp onion powder, 1 tsp smoked paprika and 0.25 tsp cayenne. Mix well.

Preheat oil

Pour about 1 L (roughly 4 cups) vegetable oil into a heavy pot or deep fryer (oil should fill to ~3 inches). Heat oil to 325°F (160°C) for the initial fry. Use a thermometer for accuracy.

Dredge chicken

Remove chicken from marinade, letting excess drip off. Dredge pieces thoroughly in the flour mixture, pressing to form an even coating. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

First fry (low temp)

Carefully lower chicken into hot oil (do not overcrowd). Fry for 6–8 minutes until the exterior is set and pale golden. Remove to a wire rack and let drain while you bring oil up to frying temperature.

Increase oil temperature

Raise oil temperature to 350–360°F (175–182°C).

Second fry (finish)

Return chicken to hot oil and fry in batches for 3–6 minutes until coating is deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Optional shake in milk

For an extra-supple interior, brush or lightly spritz chicken with 1/4 cup whole milk just before serving (optional).

Preheat waffle iron

Preheat the waffle iron according to manufacturer instructions and lightly grease if required.

Make batter

In a large bowl whisk 2 cups flour, 2 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt and 2 tbsp sugar. In a separate bowl combine 1.5 cups buttermilk, 2 large eggs, 0.5 cups melted butter and 1 tsp vanilla. Pour wet into dry and whisk until just combined; a few small lumps are fine. Let batter rest 5 minutes.

Cook waffles

Working with a hot waffle iron, pour batter amount recommended by your iron (about 1/2 to 3/4 cup) and cook until golden and crisp, about 3–5 minutes per waffle. Repeat to make 2 large waffles (adjust quantity for your iron). Keep waffles warm in a 200°F (95°C) oven on a wire rack while finishing.

Make house maple syrup

In a small saucepan combine 0.75 cups pure maple syrup, 2 tbsp light brown sugar, 1 tbsp unsalted butter and 0.5 tsp lemon juice. Warm over medium-low heat, stirring until brown sugar dissolves and butter melts. Simmer very gently 2–3 minutes to meld flavors. Remove from heat, stir in a pinch (1/8 tsp) salt and add thyme sprigs while warm for aromatics. Remove thyme before serving.

Plate

Place one waffle on each plate. Top each waffle with a piece of fried chicken (thigh or drumstick). Drizzle 2–3 tbsp of the warm house maple syrup over each chicken and waffle. Dust with powdered sugar if desired and garnish with a thyme sprig.

Serve

Serve immediately while chicken is hot and waffles are crisp. Offer extra maple syrup at the table.