Chicken & Waffles Recipe

Preheat and mix dry

Preheat waffle iron according to manufacturer. In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 3/4 cups buttermilk, 2 large eggs, 4 tbsp melted butter and 1 tsp vanilla until smooth.

Make batter

Pour wet into dry and gently fold until mostly combined; a few small lumps are fine. Do not overmix. Batter should be thick but pourable; if too thick add 1–2 tbsp extra buttermilk.

Cook waffles

Brush waffle iron with oil or melted butter. For each waffle, pour the recommended amount of batter into the hot iron (about 1/2 to 3/4 cup for a standard iron). Cook according to your iron until golden and crisp, about 4–6 minutes. Transfer waffles to a wire rack in a warm oven (200°F / 90°C) to keep crisp while you finish chicken.

Brine the chicken

Place 1 lb chicken tenders in a shallow bowl or zip-top bag. Mix 1 cup buttermilk with 1 tbsp hot sauce, 1 tsp garlic powder, 1 tsp smoked paprika and 1/2 tsp kosher salt. Pour over chicken, ensuring pieces are coated. Refrigerate and brine for at least 30 minutes and up to 4 hours.

Make dredge

In a shallow dish whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp black pepper, 1/2 tsp onion powder and 3/4 tsp salt until evenly combined.

Heat oil

Pour about 3 cups vegetable oil into a heavy skillet or Dutch oven to a depth of 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge: it should sizzle and rise to the surface immediately but not burn.

Dredge chicken

Working one piece at a time, remove chicken from buttermilk (allow excess to drip off), then dredge thoroughly in the seasoned flour mixture, pressing the flour onto the surface to build a good coating. Place dredged tenders on a wire rack for 5 minutes to help coating set.

Fry

Fry tenders in batches without crowding, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F by adjusting heat. Transfer cooked tenders to a wire rack set over a baking sheet and keep warm in the oven at 200°F while remaining batches cook.

Optional finish

For extra kick, toss hot tenders lightly with a tablespoon of melted butter mixed with 1 tsp hot sauce. Alternatively, sprinkle a pinch of extra cayenne or smoked paprika.

Stack one warm waffle on each plate. Place 2–3 hot chicken tenders on top of each waffle stack.

Drizzle about 2 tbsp (per serving) maple syrup over the chicken and waffle. Dot with butter if desired.

Lightly dust with powdered sugar (about 1–2 tsp per serving). Optionally finish with a small grind of black pepper to contrast the sweetness.

Serve immediately while waffles are crisp and chicken is hot.