Chicken & Waffle Recipe

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 1/2 cups buttermilk with 2 large eggs, 1/2 cup melted unsalted butter (cooled slightly), and 1 tsp vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until combined. Do not overmix; a few small lumps are fine. Let batter rest 5–10 minutes while you preheat the waffle iron (this helps the batter relax and produces a lighter waffle).

Cook waffles

Preheat a Belgian waffle iron according to manufacturer instructions and lightly grease if needed. Cook batter in batches, using enough batter to fill the iron without overflowing. Cook until deep golden and crisp (typically 4–6 minutes depending on your iron). Keep finished waffles warm in a 200°F (95°C) oven on a wire rack while frying chicken.

Marinate chicken

Place 1 lb chicken pieces in a bowl or zip-top bag. Add 1 cup buttermilk and 1 tbsp hot sauce (optional). Toss to coat, cover, and refrigerate for at least 1 hour and up to overnight. If short on time, marinate 30 minutes.

Prepare dredge

In a shallow bowl or rimmed plate whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne pepper until evenly mixed.

Dredge chicken

Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. Place coated pieces on a wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy deep skillet or Dutch oven to reach a depth of about 1.5–2 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and brown slowly.

Fry chicken

Working in batches (do not overcrowd), gently lower chicken pieces into the hot oil. Fry until golden brown and cooked through, about 4–6 minutes per side depending on thickness. Maintain oil temperature around 325–350°F (160–175°C) — reduce heat if it browns too quickly. Internal temperature should reach 165°F (74°C). Transfer fried chicken to a wire rack set over a sheet pan and season lightly with a pinch of salt.

Make hot honey

In a small saucepan combine 1/2 cup honey, 1 tsp red pepper flakes, 1 tsp apple cider vinegar, 1/2 tsp hot sauce (optional) and 1/4 tsp salt. Warm over low heat, stirring until honey thins and ingredients are incorporated, about 2–3 minutes. Do not boil. Taste and adjust heat or vinegar balance as desired. Keep warm.

Assemble chicken & waffle

Place one warm Belgian waffle on a plate. Add a piece (or two, sliced) of buttermilk fried chicken on top. Add 1–2 tbsp salted butter on the warm waffle/chicken so it melts. Drizzle 1–2 tbsp hot honey over the chicken, then finish with 1–2 tbsp maple syrup (or serve syrup on the side). Garnish with chopped chives or parsley if desired.

Serve

Serve immediately while waffles are crisp and chicken is hot. Provide extra hot honey and maple syrup at the table for guests to add to taste.