Belgian waffle and crispy fried chicken, with honey butter and maple syrup. Served with fresh fruit.

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.

Make batter

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).

Cook waffles

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.

Prep chicken

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.

Make dredge

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.

Heat oil

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.

Dredge chicken

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.

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.

Drain and rest

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.

Make honey butter

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.

Warm syrup

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.

Prepare fruit

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.

Plate and serve

all-purpose flour

granulated sugar

baking powder

fine sea salt

large eggs

whole milk

unsalted butter, melted

vanilla extract

vegetable oil or nonstick spray (for waffle iron)

boneless skin-on or skinless chicken thighs (about 1–1.25 lb)

buttermilk

hot sauce (optional)

all-purpose flour (for dredge)

cornstarch

paprika

garlic powder

onion powder

ground black pepper

cayenne pepper

fine sea salt (for dredge)

vegetable oil (for frying)

unsalted butter, softened

honey

pure maple syrup (for serving)

mixed fresh fruit (strawberries, blueberries, banana slices)

fresh parsley or microgreens (optional)

fine sea salt (to taste)

freshly ground black pepper (to taste)

CHICKEN AND WAFFLES

Make CHICKEN AND WAFFLES Recipe in just 1h 30m. Belgian waffle and crispy fried chicken, with honey butter and maple syrup. Served with fresh fruit.

Chicken And Waffles Recipe

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