Chicken And Waffles Recipe

Brine/Marinate

In a large bowl combine 2 cups buttermilk and 2 tbs hot sauce. Add the chicken thighs, ensuring they are submerged. Cover and refrigerate for at least 4 hours or overnight. This tenderizes and flavors the chicken.

Prepare Dredge

In a shallow dish or wide bowl whisk together 2 cups all-purpose flour, 0.25 cups cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp cayenne pepper. In a separate bowl beat 2 eggs.

Coat Chicken

Remove chicken from buttermilk, allowing excess to drip back into the bowl. First dip each piece into the beaten eggs, then press thoroughly into the flour mixture, coating completely. For extra-crispy chicken, double-dip: after first coat briefly return to buttermilk and egg then re-coat with flour.

Heat Oil

Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (enough to come halfway up the chicken thighs). Heat over medium-high to reach 325–350°F (165–175°C). If you don’t have a thermometer, test with a small pinch of flour: it should sizzle steadily but not burn.

Fry Chicken

Working in batches so oil temperature stays steady, gently lower coated chicken pieces into the oil, skin-side down. Fry until deep golden brown and an instant-read thermometer inserted near the bone reads 165°F (about 12–16 minutes per piece for medium thighs). Turn once halfway through for even coloring. Adjust heat to keep oil between 325–350°F.

Drain and Rest

Transfer cooked chicken to a wire rack set over a sheet pan lined with paper towels. Let rest 10 minutes to finish cooking and to keep crust crisp. Keep warm in a low oven (200°F / 95°C) if making ahead.

Preheat

Preheat waffle iron according to manufacturer instructions. Lightly brush or spray with 1 tsp vegetable oil to prevent sticking.

Make Batter

In a large bowl whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda and 0.5 tsp salt. In a separate bowl whisk 1.5 cups buttermilk, 2 eggs and 6 tbs melted butter and 1 tsp vanilla extract until combined. Pour wet ingredients into dry and stir gently until just combined; a few small lumps are fine. Do not overmix.

Cook Waffles

Scoop appropriate amount of batter onto the preheated waffle iron (follow your iron’s recommended quantity). Close lid and cook until waffles are golden brown and crisp, typically 3–5 minutes depending on your iron. Transfer finished waffles to a wire rack in a single layer (not stacked) to stay crisp while you cook remaining batter.

Warm Syrup and Butter

Gently warm 0.5 cup maple syrup and 4 tbs butter in a small saucepan over low heat until butter melts and syrup is slightly thinned. If using hot honey, stir 2 tbs into the warmed maple syrup or drizzle separately.

Plate

Place one waffle on each plate. Top each waffle with one fried chicken thigh (or split thighs if desired). Spoon warmed maple syrup and butter mixture over the chicken and waffle. Add a drizzle of hot honey or hot sauce to taste and sprinkle chopped chives if using.

Serve

Serve immediately while waffles are crisp and chicken is hot. Leftover chicken can be refrigerated and reheated in a 375°F oven to restore crispness.