Classic Rituals Chicken & Waffles Recipe

Marinate

In a bowl large enough to hold chicken, whisk buttermilk with 2 tbs hot sauce. Add 1 tsp kosher salt and 0.5 tsp black pepper. Submerge the chicken thighs, cover and refrigerate at least 4 hours or overnight.

Prepare Dredge

Combine 1.5 cups flour, 0.25 cup cornstarch, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 0.5 tsp onion powder in a wide shallow dish. Mix thoroughly.

Dredge and Rest

Remove one piece of chicken from the marinade, let excess drip off, then press firmly into the flour mixture to coat completely. Set on a wire rack and repeat. Let coated pieces rest 15 minutes to set the crust.

Fry

Pour vegetable oil into a deep skillet or Dutch oven to reach a 1.5 inch depth and heat to 350°F (175°C). Fry chicken in batches, skin-side down first, for 12–15 minutes, turning occasionally, until crust is deep golden and internal temperature reaches 165°F (74°C). Transfer to a rack set over a baking sheet to drain and stay crisp.

Preheat

Preheat waffle iron according to manufacturer instructions. Preheat oven to 200°F (95°C) to keep waffles warm if needed.

Make Batter

In a large bowl whisk together 2 cups flour, 2 tbs sugar, 1 tbs baking powder, 0.5 tsp baking soda and 0.75 tsp salt. In a separate bowl whisk eggs, 1.75 cups buttermilk, 0.5 cup melted butter and 1 tsp vanilla. Pour wet into dry and mix until just combined; small lumps are fine.

Cook

Brush or spray waffle iron with a little oil/butter. Pour batter per your iron's recommendation and cook until golden and crisp, about 3–5 minutes. Transfer cooked waffles to the oven on a rack to keep warm and crisp while finishing remaining batter.

Whisk together 0.5 cup mayonnaise, 0.5 tsp smoked paprika, 1 tsp hot sauce, 1 tsp Dijon, 1 tbs honey, 1 tsp lemon juice, 0.25 tsp kosher salt and 0.25 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

In a small saucepan over low heat, warm 0.5 cup honey with 0.5 tsp red pepper flakes and 0.5 tsp apple cider vinegar, stirring until combined and slightly thinned, about 2–3 minutes. Do not boil. Remove from heat and let infuse 5 minutes; strain out flakes if desired. Keep warm or at room temperature.

In a mixing bowl combine 3 cups thinly sliced red cabbage, 0.5 shredded carrot and 0.5 julienned green apple. Whisk 2 tbs rice vinegar, 1 tbs olive oil, 1 tsp honey, 0.5 tsp salt and 0.25 tsp pepper; toss with vegetables. Let sit 10–15 minutes to mellow and marry flavors. Taste and adjust seasoning.

Assemble: Place one warm waffle on a plate. Top with a tablespoon of softened butter, then a piece of fried chicken. Spoon 1–2 tbs magic sauce over the chicken, then drizzle 1–2 tbs hot honey. Add a small handful (about 0.5 cup) of purple slaw to the side or on top. Finish with a generous drizzle (about 2–3 tbs) Grade A maple syrup and a pinch of flaky sea salt.

Serve immediately while waffles and chicken are hot and crisp. Leftovers: keep chicken and waffles separate; reheat chicken at 375°F (190°C) for 8–10 minutes to crisp.