Chicken & Waffles Recipe

Marinate the chicken

Trim excess fat from the chicken thighs and lightly score thicker parts so they cook evenly. In a bowl, combine buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 2 hours and up to overnight. (If short on time, marinate 30–60 minutes.)

Prepare the dredge

In a shallow bowl or wide plate, whisk together flour, cornstarch, paprika, smoked paprika, cayenne, garlic powder, onion powder, kosher salt, and black pepper until well combined. Set aside next to the marinated chicken.

Dredge the chicken

Remove chicken from the marinade, letting excess drip back into the bowl. One piece at a time, press and coat thoroughly in the seasoned flour mixture, shaking off excess. For an extra-crisp crust, dip coated chicken briefly back into leftover buttermilk (if reserved) and re-coat in flour for a double dredge.

Heat oil

Pour enough oil into a heavy-bottomed skillet or Dutch oven to reach roughly 1–1.5 inches up the side (about 1 to 1.5 cups for a small pan). Heat over medium-high until oil temperature reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour in the oil—if it sizzles steadily, it's ready.

Fry the chicken

Carefully add dredged chicken pieces in a single layer without overcrowding. Fry 5–7 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F during frying. Remove chicken to a wire rack set over a baking sheet; rest in a warm oven (200°F/95°C) while you finish remaining pieces.

Optional finish

If desired, brush fried chicken lightly with melted butter for sheen and extra flavor before serving.

Preheat and mix dry ingredients

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk the egg, milk, sour cream (or yogurt), melted butter, and vanilla until smooth.

Make waffle batter and cook

Pour the wet mixture into the dry ingredients and stir until just combined; small lumps are fine. Do not overmix. Lightly grease the waffle iron if needed. Cook waffles according to your waffle iron's instructions until golden and crisp, usually 3–5 minutes. Keep finished waffles warm in a low oven (200°F/95°C) on a rack so bottoms stay crisp.

Make the syrup

In a small saucepan combine maple syrup, brown sugar, apple cider vinegar, butter, cayenne, smoked paprika, garlic powder, hot sauce (if using), and salt. Warm over medium-low heat, stirring until sugar and butter melt and the mixture just begins to simmer. Reduce heat and simmer gently 3–4 minutes to meld flavors. Taste and adjust heat—add more cayenne or hot sauce for more spice, or a splash more maple for sweetness. Keep warm until serving.

Assemble the dish

Place one or two warm waffles on each plate. Top with a piece of fried chicken (or half a thigh if serving larger portions). Spoon the warm Cajun spicy syrup over the chicken and waffles, allowing some to soak into the waffle.

Garnish and serve

Finish with a sprinkle of chopped chives or scallions and a small pat of butter on the waffles if desired. Serve immediately while chicken is hot and waffles are crisp.