Chicken & Waffles Recipe

Prep and marinade

Trim chicken breasts and if thick, butterfly or pound to an even 3/4 inch thickness. Place chicken in a bowl or zip-top bag with 1 cup buttermilk and 1 tsp hot sauce (optional). Cover and refrigerate for at least 1 hour or up to 6 hours.

Make dredge

In a shallow dish combine 1 cup flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Mix well.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (approx. 3 cups). Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small pinch of the dredge — it should sizzle immediately and brown in about 45–60 seconds.

Dredge and fry

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing the coating to adhere. Shake off excess and set on a rack. Fry chicken, 2 pieces at a time depending on pan size, for 4–6 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Maintain oil temperature between 325–350°F (160–175°C) and adjust heat as needed.

Rest

Transfer fried chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing waffles and syrup, or let rest 5 minutes before serving.

Make batter

Preheat your waffle iron according to manufacturer. In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. In a separate bowl whisk 1 1/2 cups buttermilk, 1 large egg, 4 tbsp melted butter and 1 tsp vanilla until combined. Pour wet into dry and stir just until combined; small lumps are fine. Let batter rest 5 minutes.

Cook waffles

Lightly oil the waffle iron with 1 tsp neutral oil if needed. Cook according to your iron's instructions until deep golden and crisp, about 3–5 minutes depending on iron. Keep cooked waffles warm in a low oven (200°F / 95°C) on a rack so bottoms stay crisp while finishing remaining waffles and chicken.

Combine 3/4 cup pure maple syrup and 1 tsp finely minced chipotle in adobo in a small saucepan over low heat. Warm gently for 2–3 minutes to meld flavors (do not boil aggressively). Stir in 1 tsp lime juice and 1/8 tsp salt. Taste and adjust: add more chipotle for heat or a splash more lime for brightness. Keep warm until serving.

In a small bowl, beat 4 tbsp softened unsalted butter with 1 tbsp powdered sugar (optional), 1/2 tsp vanilla extract and 1/8 tsp salt until smooth and spreadable. Transfer to a small ramekin and keep at room temperature for serving; if you prefer a soft dollop, refrigerate briefly then bring back to room temperature 10 minutes before serving.

Place one warm buttermilk waffle on each plate. Top each waffle with a piece of fried chicken. Dollop or smear about 1 tbsp vanilla butter on the hot chicken or waffle so it begins to melt. Spoon 1–2 tbsp chipotle maple syrup over the chicken (more on the side if desired). Garnish with chopped chives or parsley and serve immediately with extra maple syrup on the side.

Yield and timing: makes 2 hearty servings. Adjust quantities if serving more.