Chicken & Waffles Recipe

Prepare batter

In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.

In a separate bowl whisk buttermilk, eggs, melted butter, and vanilla until smooth.

Pour wet ingredients into dry ingredients and stir gently until just combined — a few small lumps are fine. Fold in chopped pecans.

Let the batter rest 5–10 minutes while you preheat the waffle iron. Preheating improves texture.

Preheat a waffle iron to medium-high. Lightly brush or spray with oil. Pour appropriate amount of batter (follow your iron's guidelines) and cook until golden and crisp, about 3–5 minutes depending on iron. Transfer waffles to a wire rack in a single layer to retain crispness; keep warm in a 200°F (95°C) oven if making ahead.

Brine / marinate

If time allows, combine 1 cup buttermilk with 1 tsp hot sauce in a bowl. Add chicken pieces, ensuring they are submerged. Cover and refrigerate at least 1 hour, up to overnight. If short on time, marinate 20–30 minutes at room temperature.

Prepare dredge

In a shallow bowl or wide plate whisk together 1 cup flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. In a separate bowl beat 2 eggs until smooth.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip in beaten eggs, then back in the flour mixture pressing lightly to form a good coating. Place on a tray to rest 10 minutes — this helps the crust adhere.

Heat oil in a large heavy-bottomed skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge; it should sizzle immediately but not burn. Use enough oil for shallow frying (about 1–1.5 inches deep) or deeper for full submersion.

Fry chicken in batches without overcrowding. Cook thighs (or halved breasts) 6–8 minutes per side depending on thickness until golden brown, internal temperature reaches 165°F (74°C), and crust is crisp. Maintain oil temperature between 325–350°F by adjusting heat.

Transfer fried chicken to a wire rack set over a sheet pan to drain and stay crisp. Tent loosely with foil to keep warm while finishing remaining chicken.

Place softened butter in a medium bowl. Using a handheld mixer or stand mixer on medium-high, whip butter until light and fluffy, 1–2 minutes. Add powdered sugar (if using) and a pinch of salt; whip another 30 seconds to incorporate. Transfer to a small bowl and keep at room temperature until serving so it spreads easily.

In a small saucepan combine 1 cup maple syrup and 1 tablespoon butter. Warm over medium-low heat until butter melts.

Stir in 2 tablespoons bourbon, 1/2 tsp vanilla, 1/4 tsp cinnamon and a pinch of salt. Keep at a gentle simmer for 2–3 minutes to meld flavors; do not boil vigorously to avoid evaporating too much alcohol. Remove from heat and keep warm.

Place one warm pecan cinnamon waffle on each plate. Top with a piece of crispy chicken (for large portions place 1–2 pieces depending on size). Add a generous dollop of whipped butter on the waffle or chicken.

Spoon bourbon maple syrup over the chicken and waffle. Serve immediately while hot and crisp. Offer extra syrup and hot sauce at the table.