Chicken And Waffles Recipe

Make batter

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 2 tbs granulated sugar, and 3 tsp fine salt. In a separate bowl whisk eggs, 1.5 cups whole milk and 6 tbs melted butter until smooth.

Fold the wet ingredients into the dry until just combined — small lumps are fine. Stir in 1 cup grated sharp cheddar, sliced scallion greens from 3 stalks, and 1 tsp black pepper. Let the batter rest 5–10 minutes while you prepare other components.

Brush or spray the preheated waffle iron with a little oil or butter. Pour batter according to your iron’s capacity and cook until golden and crisp. Keep waffles warm in a low oven (200°F / 95°C) on a wire rack so bottoms remain crisp while you finish frying chicken and crisping bacon.

Marinate

Trim and, if large, halve 1.5 lbs chicken thighs or breasts. In a bowl combine 1 cup buttermilk and 1 tsp hot sauce (optional). Add chicken, fully submerge, cover and refrigerate for at least 30 minutes, up to 4 hours (longer tenderizes).

Breading

When ready to fry, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp fine salt and 1 tsp black pepper in a shallow bowl or rimmed plate. Remove chicken from buttermilk, letting excess drip off. Dredge pieces thoroughly in the flour mixture, pressing to adhere. For extra crust, double-dredge by returning to buttermilk briefly and dredging again.

Fry

Heat about 1 cup bacon fat or vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Carefully add chicken pieces in a single layer without crowding. Fry 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and stay crisp. If cooking in batches, maintain oil temperature between batches.

In a small saucepan combine 1 cup pure maple syrup, 1/2 tsp red pepper flakes, 1/2 tsp minced chipotle in adobo (or 1/2 tsp cayenne for heat), 1 tsp apple cider vinegar and 1/4 tsp salt. Warm over medium-low heat until gently simmering, then reduce heat and simmer 2–3 minutes to meld flavors. Taste and adjust heat or vinegar if needed. Keep warm or transfer to a serving container.

While chicken fries and waffles cook, arrange 6 slices thick-cut bacon on a rimmed sheet pan and bake at 400°F (200°C) for 12–18 minutes until crisp, or fry in a skillet until crisp. Transfer to paper towels to drain and chop or leave whole.

To serve: place a cheddar waffle on each plate, top with a fried chicken piece, then a strip of bacon (or crumble bacon over). Drizzle chili maple syrup to taste over the chicken and waffle. Add a pat of butter if desired and garnish with fresh thyme sprigs. Serve immediately.