Chicken & Waffles Recipe

Marinate

In a bowl large enough to hold the chicken, whisk together 2 cups buttermilk and 1 tbs hot sauce. Add 1 tsp salt and 1/2 tsp black pepper. Submerge the chicken pieces, cover, and refrigerate at least 2 hours or up to overnight to tenderize and season.

Prep dredge

In a shallow dish combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1/2 tsp cayenne (optional). Mix thoroughly.

Dredge and rest

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to form a good coating. Place on a wire rack and let rest 10–15 minutes to set the crust.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1–1.5 inches (about 4–6 cups depending on pot). Heat oil to 350°F (175°C). Fry chicken in batches without crowding, 6–10 minutes per side for boneless thighs (longer for bone-in, 12–15 minutes) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm in a low oven (200°F) while finishing remaining chicken.

Make batter

Preheat waffle iron. In a large bowl whisk together 2 cups flour, 2 tbs sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. In another bowl beat 2 eggs with 1.5 cups buttermilk, 1/2 cup melted butter and 1 tsp vanilla. Pour wet into dry and stir until combined but still slightly lumpy; do not overmix.

Cook waffles

Brush waffle iron with a little melted butter. Cook batter according to waffle iron instructions until deep golden and crisp, about 4–6 minutes per waffle depending on your machine. Keep finished waffles warm in a 200°F oven on a rack so they stay crisp.

Make roux

In a medium saucepan melt 4 tbs unsalted butter over medium heat. Whisk in 4 tbs flour and cook, whisking constantly, 1–2 minutes until lightly golden — this removes the raw flour taste but does not brown deeply.

Finish gravy

Slowly whisk in 2 cups whole milk and 1/2 cup chicken stock to avoid lumps. Bring to a gentle simmer, whisking frequently, until thickened, about 4–6 minutes. Stir in 1 tsp salt, 1 tsp coarsely cracked black pepper and 1/2 tsp hot sauce if using. Taste and adjust seasoning. If gravy is too thick, whisk in a little extra milk to desired consistency. Keep warm.

Cook chutney

In a small saucepan combine 2 cups huckleberries, 1/2 cup granulated sugar, 2 tbs apple cider vinegar, 1 finely chopped shallot, 1 tsp grated ginger, 1 tbs lemon juice, 1/4 tsp red chili flakes, 1/4 tsp salt and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring occasionally. Cook until berries break down and mixture thickens to a spoonable chutney, about 10–12 minutes. Taste and adjust sweetness/acidity. Remove from heat and let cool slightly; chutney will thicken as it cools.

Make praline crumble

In a small skillet over medium heat melt 1 tbs butter. Add 3/4 cup chopped pecans and 1/4 cup packed brown sugar. Stir constantly until sugar melts and coats the pecans, about 2–3 minutes. Remove from heat, stir in 1/8 tsp salt, then transfer to parchment to cool and crisp. Break into coarse crumbs when cool.

Assemble plates: place one waffle per serving on each plate. Top waffles with a piece of fried chicken (or 2 if using small pieces). Spoon country gravy around or over the chicken (as desired). Add 1–2 tablespoons huckleberry chutney on the side or drizzled over the chicken for a sweet-tart contrast. Sprinkle a tablespoon of pecan praline crumble over the top for crunch and finish with a pat of butter on the waffle, a dusting of powdered sugar (optional) and a drizzle of maple syrup.

Serve immediately while chicken is hot and waffles are crisp. Leftover chutney keeps refrigerated for up to 1 week; praline crumble stores at room temperature in an airtight container for several days.