House Chicken & Waffle Recipe

Prepare dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate medium bowl whisk 1 1/2 cups buttermilk, 1/2 cup whole milk, 2 large eggs, 6 tablespoons melted unsalted butter (slightly cooled), and 1 teaspoon vanilla extract until homogenous.

Make the batter

Pour the wet ingredients into the dry ingredients and gently fold until combined. Do not overmix — a few small lumps are fine. Let batter rest 10 minutes while you prepare the chicken and preheat the waffle iron. If batter thickens too much, thin with up to 2 tablespoons milk.

Cook waffles

Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly brush with melted butter or spray with oil. Pour the recommended amount of batter into the iron (about 1/2 to 3/4 cup per waffle depending on your iron) and cook until deep golden brown and crisp, about 4–6 minutes. Keep cooked waffles warm on a wire rack in a 200°F (95°C) oven while you finish frying the chicken.

Prep and marinate chicken

Trim any excess fat from 1 lb boneless skinless chicken thighs and cut into 1 1/2–2-inch pieces (or halve/thin if larger). In a shallow bowl combine 3/4 cup buttermilk and 1 teaspoon hot sauce (optional). Add chicken, stir to coat, cover, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and season.

Make dredge

In a wide shallow dish whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper. This mixture yields a crisp, well-seasoned crust.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip off. One piece at a time, press chicken into the flour mixture to thoroughly coat, shaking off excess. For an extra-crisp coating, dip the dredged piece back into a few tablespoons of the reserved buttermilk and dredge again in the flour mixture (double-dip). Place coated pieces on a wire rack and let rest 10 minutes to set the crust.

Fry chicken

In a heavy skillet or Dutch oven add about 1 cup vegetable oil (enough for a 1/2-inch depth) and heat over medium-high until it reaches 350°F (175°C) or a wooden spoon handle sizzles when placed in the oil. Fry chicken in batches without crowding, 3–5 minutes per side, until golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest part. Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a sheet pan to drain and keep warm in the oven alongside waffles if needed.

Make honey butter

In a small bowl combine 4 tablespoons softened unsalted butter and 3 tablespoons honey. Beat with a fork until smooth and spreadable. For a spicy-sweet finish, stir in 1 tablespoon hot honey.

Warm maple syrup

Warm 1/2 cup maple syrup in a small saucepan over low heat or in the microwave for 20–30 seconds until just warm. Keep warm until serving.

Stack 1 waffle on each plate, smear a generous tablespoon of honey butter on the waffle, place 2–3 pieces of fried chicken on top, and drizzle with warm maple syrup and additional honey or hot honey to taste. Dust lightly with powdered sugar if using and garnish with chopped chives or microgreens for a touch of color and brightness.

Serve immediately while waffles are crisp and chicken is hot. Leftover waffles can be reheated in a toaster or oven; leftover chicken is best reheated in a 350°F oven to preserve crispness.