Hot Honey Chicken & Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly oil the grids with neutral oil or melted butter.

In a large bowl whisk together the dry ingredients: 2 cups all-purpose flour, 2 tbs granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.

In a separate bowl whisk the wet ingredients: 2 large eggs, 1 3/4 cups whole milk, 1/4 cup buttermilk, 6 tbs melted unsalted butter, and 1 tsp vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Batter will be slightly lumpy; do not overmix. Let batter rest 5–10 minutes while you prepare the chicken and honey.

Cook waffles according to your waffle iron's instructions, using appropriate portion (about 3/4–1 cup batter per waffle, depending on iron). Cook until deep golden and crisp, usually 4–6 minutes. Keep waffles warm in a low oven (200°F/95°C) on a wire rack so they stay crisp.

Butterfly the 2 boneless skinless chicken breasts into even thickness: place each breast between plastic and gently pound to about 1/2-inch thickness. Cut each breast into 2 pieces if you prefer smaller portions (you should end up with about 4 cutlets).

In a shallow dish combine 1 cup buttermilk and 2 tbs hot sauce. Add the chicken pieces, cover, and refrigerate for at least 30 minutes or up to 4 hours. This brine tenderizes and adds heat.

While chicken brines, make the dredge: in a wide shallow bowl combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cayenne pepper, 1 tsp coarse salt, and 1/2 tsp black pepper. Whisk to blend.

In a separate shallow bowl whisk 2 eggs with 1/4 cup milk to make the egg wash.

Heat a heavy 10–12-inch skillet (cast iron recommended) over medium heat and add about 1/2 inch of vegetable oil (you'll need roughly 3–4 cups total for frying depending on pan size). Heat oil to 350°F (175°C). A thermometer helps; if you don't have one, test by dropping a pinch of flour — it should sizzle steadily.

Working one piece at a time, remove chicken from buttermilk, letting excess drip off. Dredge first in the flour mixture, pressing firmly so a thick coating adheres. Dip into the egg wash, then return to the flour mixture for a second, final coating. Place coated pieces on a rack and let rest 5–10 minutes to set the crust.

When oil reaches temperature, carefully add chicken pieces (do not overcrowd; fry in batches). Fry until golden brown and cooked through, 4–6 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Adjust heat as needed to keep oil around 325–350°F so exterior crisps without burning.

Transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in the oven if necessary while finishing remaining pieces.

Make the hot honey: in a small saucepan combine 1/2 cup honey, 2 tbs hot sauce, 1 tsp apple cider vinegar, and 1/2 tsp red pepper flakes (if using). Warm over low heat just until honey thins and ingredients are combined, about 2–3 minutes; do not boil. Taste and adjust heat by adding more hot sauce or vinegar to balance sweetness and acidity. Keep warm.

Prepare whipped butter: place 4 tbs softened unsalted butter in a small bowl, add 1/4 tsp fine sea salt, and whip with a fork or small whisk until fluffy. If desired, add 1 tsp honey for a lightly sweetened butter.

To assemble, place one waffle on a plate. Top with a piece of crispy hot chicken. Drizzle 1–2 tbs of the hot honey over the chicken (more to taste). Add a small pat of whipped butter and a splash (about 1–2 tbs) of maple syrup if you like it extra sweet. Garnish with chopped fresh parsley and an extra pinch of red pepper flakes for color and heat.

Serve immediately while waffles and chicken are hot and crisp. Provide extra hot honey and maple syrup at the table.