Chicken & Croffles Recipe

Preheat and prepare

Preheat a waffle iron or sandwich press to medium-high heat. If using a panini press or heavy grill pan, preheat until very hot. Line a baking sheet with parchment for holding finished croffles.

Brush both sides of each croissant lightly with melted butter. If using unbaked croissant dough, shape into portions similar to the size of your iron (one croissant per croffle).

Place one croissant on the hot press and close firmly. Cook 2.5–4 minutes, checking after 2.5 minutes, until the croffle is deeply golden, crisp on the outside and warmed through. Transfer to the prepared sheet and keep warm in a low oven (90–100°C / 200°F) while finishing the rest.

Right before serving, dust with powdered sugar if using.

Marinate

Cut the chicken thighs into 4 even pieces (about 1–2 pieces per serving). In a bowl, whisk together buttermilk, egg, and hot sauce. Add the chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the meat.

Prep the dredge

In a shallow dish combine all-purpose flour, corn flour, baking powder, smoked paprika, garlic powder, kosher salt, black pepper, and cayenne. Mix thoroughly so the spices are even.

Dredge the chicken

Remove chicken from the marinade, letting excess drip off. One piece at a time, press the chicken into the flour/corn mixture to coat thoroughly, then shake off excess and place on a wire rack. For extra crispness, double-dip: briefly return each piece to the leftover buttermilk mix and a second coat of the dry mixture (optional).

Heat the oil

In a deep skillet or Dutch oven heat the oil to 175°C (350°F). Use a thermometer; maintain consistent temperature for even frying. There should be enough oil to come halfway up the sides of the chicken pieces (about 3–4 cm).

Fry the chicken in batches (do not crowd) 5–8 minutes per batch until golden brown, crisp and internal temperature reaches 75°C (165°F). Turn pieces if necessary so they brown evenly. Adjust heat to keep oil at ~175°C.

Transfer cooked chicken to a wire rack set over a baking sheet to drain; rest 4–5 minutes before assembling so juices redistribute and crust stays crisp.

Prepare bacon

Preheat oven to 190°C (375°F). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange bacon in a single layer on the rack.

In a small bowl combine brown sugar, maple syrup and black pepper to make a glaze. Brush one side of each bacon slice with glaze, then sprinkle chopped pistachios evenly over the glazed side, pressing gently so nuts adhere.

Bake 12–18 minutes (depending on thickness) until the sugar is caramelized and bacon is crisp but not burnt. Rotate the pan once for even caramelization. Remove and let cool 2–3 minutes — glaze will set and bacon will continue to crisp.

Cook the figs

Combine chopped dried figs, orange juice, water, brown sugar, and salt in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until figs are soft and the mixture thickens, 12–15 minutes.

Mash the figs with the back of a spoon or use an immersion blender for a smoother jam, cooking until you reach a spreadable consistency. Remove from heat and stir in lemon juice and vanilla extract. Cool to room temperature; jam will thicken as it cools.

Infuse the syrup

Combine maple syrup and cinnamon stick in a small saucepan over low heat. Warm gently — do not boil — for 5–8 minutes to infuse the cinnamon.

Remove from heat, discard the cinnamon stick, stir in butter, vanilla extract and salt until butter melts and syrup is glossy. Keep warm until ready to serve (or refrigerate and gently reheat).

Plate the croffle

Place one warm croffle on each plate.

Top each croffle with a piece of crispy corn flour chicken (or 2 smaller pieces). Spoon about 2 tsp of fig jam beside or on top of the chicken.

Lay 2 slices of billionaire bacon (trim to fit if needed) over or next to the chicken.

Drizzle about 30 ml (2 tbs) of the house maple syrup over the stack, letting it cascade over the bacon and chicken. Sprinkle a small pinch of flaky salt if desired.

Finish with a dusting of powdered sugar on the croffle if desired and serve immediately while everything is warm and crisp.