Chicken And Waffles Recipe
Belgian waffle and crispy fried chicken, with honey butter and maple syrup. Served with fresh fruit.
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Ingredients
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Waffles
Fried Chicken
Honey Butter & Syrup
Fresh Fruit & Garnish
Seasoning & Finish
Method
Waffles
- 1
Make batter
In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. In a separate bowl lightly beat 2 eggs, then whisk in 1 1/2 cups whole milk, 6 tablespoons melted butter and 1 teaspoon vanilla until combined. Pour wet into dry and whisk until just combined; a few small lumps are fine. Let rest 5–10 minutes while you prepare the chicken and heat the waffle iron.
- 2
Cook waffles
Preheat a Belgian waffle iron according to manufacturer. Lightly brush or spray with oil. Pour batter (about 1/2–3/4 cup depending on your iron) onto the center and close. Cook until deep golden and crisp, about 4–6 minutes per waffle. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if desired. Repeat until batter is used (makes about 4 large waffles).
Fried Chicken
- 3
Prep chicken
If using larger thighs, trim and halve so pieces are roughly 3–4 oz each for even cooking. Pat dry with paper towels. Place chicken in a bowl or zip-top bag and pour 1 1/2 cups buttermilk and 1 teaspoon hot sauce (optional) over them. Cover and refrigerate for at least 30 minutes, preferably 1–4 hours. This tenderizes and flavors the chicken.
- 4
Make dredge
In a shallow dish whisk together 1 3/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, 1 teaspoon salt and 1/4 teaspoon cayenne. Set aside.
- 5
Heat oil
Pour about 3–4 cups vegetable oil into a large heavy pot or Dutch oven to a depth of about 2 inches. Attach a thermometer and heat to 340–350°F (170–175°C). Maintain this temperature for crispy, fully-cooked thighs.
- 6
Dredge chicken
Remove chicken from buttermilk, letting excess drip, then dredge each piece thoroughly in the seasoned flour mixture, pressing to form a good coating. Shake off excess and set on a wire rack while oil heats. For an extra-crisp double-coat, dip dredged pieces back into a little buttermilk and re-dredge in the flour mixture.
- 7
Fry
Working in batches (do not crowd), gently lower chicken pieces into the oil using tongs. Fry until golden brown and crisp, about 6–8 minutes per side depending on thickness, turning once. Aim for an internal temperature of 165°F (74°C). If temperature drops, allow oil to return to 340–350°F between batches.
- 8
Drain and rest
Transfer fried chicken to a wire rack set over a baking sheet and season lightly with additional fine salt. Keep warm in the oven (200°F / 95°C) while finishing remaining batches and waffles.
Honey Butter & Syrup
- 9
Make honey butter
In a small bowl beat together 4 tablespoons softened unsalted butter and 2 tablespoons honey until smooth and slightly fluffy. Taste and add a pinch of salt if desired. Transfer to a small serving dish.
- 10
Warm syrup
Gently warm 3/4 cup pure maple syrup in a small saucepan over low heat until warm (do not boil) or microwave in short bursts. Keep warm until serving.
Fresh Fruit & Plating
- 11
Prepare fruit
Wash and slice fruit as needed. Combine about 2 cups mixed fruit (strawberries halved, blueberries whole, bananas sliced) in a bowl. Pat dry if necessary so it doesn't make the waffles soggy.
- 12
Plate and serve
Place one warm Belgian waffle on each plate. Top with a piece or two of crispy fried chicken. Add a dollop (about 1 tablespoon) of honey butter on the waffle or on the side, and drizzle or serve with warmed maple syrup. Arrange fresh fruit alongside. Finish with a sprinkle of flaky salt and freshly ground black pepper to taste and a few microgreens or parsley for color. Serve immediately so chicken stays crisp.