Chicken & Waffles Recipe

Make the dough

In a large mixing bowl whisk together flour, granulated sugar and salt. Stir in instant yeast. Combine warm milk and vanilla. Add eggs to the milk mixture and whisk lightly. Create a well in the dry ingredients and pour in the liquid. Mix until a sticky dough forms, then add the softened butter a tablespoon at a time, working it into the dough until smooth and elastic (about 6–8 minutes by stand mixer with dough hook, 10–12 minutes by hand).

First rise

Cover the bowl with plastic wrap or a clean towel and let rise at warm room temperature until slightly puffy, about 30–45 minutes. The dough should not double completely like brioche but should be noticeably relaxed.

Incorporate pearl sugar

Gently fold the pearl sugar into the dough until evenly distributed. Do not overwork the dough; fold just until incorporated. Portion dough into 6 equal balls (about 140–160 g each).

Cook the waffles

Preheat a Belgian/Liege waffle iron to medium-high. Place one dough ball into the center of the preheated iron and close. Cook 3–5 minutes until deeply golden and caramelized—watch for sugar caramelization but avoid burning. Remove waffle and immediately brush lightly with melted butter. Repeat with remaining dough. Keep waffles warm in a 200°F (95°C) oven on a rack so bottoms stay crisp.

Marinate the chicken

In a bowl combine buttermilk, hot sauce (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken pieces, ensuring they are submerged. Cover and refrigerate for at least 1 hour, up to overnight for best flavor and tenderness.

Prepare the dredge and batter

In a wide shallow bowl whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, baking powder, remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper. In a separate smaller bowl whisk cold water (or club soda) into 1/2 cup of the flour mixture to form a thick batter (it should coat a spoon). Reserve the remaining flour mixture for dredging.

Heat oil

Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 1.5 inches (or use a deep fryer). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature: oil will drop when chicken is added.

Fry the chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge pieces in the reserved dry flour mixture, then dip into the batter to coat fully, then quickly return to the dry mix for a final light coating (double-dip). Fry in batches without overcrowding until golden brown and cooked through, about 5–7 minutes per batch depending on piece size (internal temp should reach 165°F / 74°C). Transfer to a wire rack set over a baking sheet and keep warm in the oven (200°F / 95°C) while finishing remaining batches.

Place room-temperature butter in a mixing bowl and beat with a hand mixer or stand mixer on medium-high until smooth and fluffy, about 2 minutes. Add honey and sea salt and continue beating until fully combined and light, another 1 minute. Transfer to a small serving bowl and keep at room temperature so it stays spreadable.

In a small saucepan combine maple syrup and butter. Warm over low heat until butter is melted and syrup is just warmed through, about 2–3 minutes. Stir in hot honey or extra honey if you want a sweet-heat note. Keep warm until serving.

To serve: place one warm Liege waffle on each plate, top with 2–3 pieces of fried chicken, add a generous dollop of whipped honey butter on the waffle or chicken, and drizzle warm syrup over. Garnish with finely chopped chives or parsley if desired. Serve immediately so chicken stays crisp and waffles are warm.