Chicken And Waffles Recipe

Preheat waffle iron according to manufacturer instructions. In a large bowl whisk together the flour, baking powder, sugar and salt until evenly combined.

In a separate bowl whisk the buttermilk, eggs, melted butter and vanilla until smooth.

Make a well in the dry ingredients and pour in the wet ingredients. Gently fold just until combined — a few small lumps are okay. Do not overmix to keep waffles fluffy.

Brush or spray the waffle iron with the oil or melted butter. Pour batter (amount depends on your iron) and cook until golden and crisp, about 3–5 minutes per waffle. Keep finished waffles warm on a baking sheet in a 200°F (95°C) oven while you fry the chicken and make pecan butter.

If using thicker pieces, pound to an even 1/2-inch thickness or cut chicken into 1–2 pieces each for even frying. Pat chicken dry with paper towels.

Combine 1 cup buttermilk and 1 tablespoon hot sauce (if using) in a bowl. Add chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 30 minutes will still help tenderize.

While chicken marinates, combine 1 cup flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow dish and whisk to distribute spices.

Pour oil into a heavy skillet or Dutch oven to reach about 1/2–3/4 inch depth and heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in seasoned flour, pressing to adhere a good crust. Shake off excess.

Carefully place chicken into hot oil without overcrowding (work in batches if needed). Fry until golden brown and internal temperature reaches 165°F (74°C), about 3–5 minutes per side for thin cutlets, longer for thicker pieces. Adjust heat to maintain 325–350°F while frying.

Transfer fried chicken to a wire rack set over a baking sheet to drain and rest 5 minutes before serving. This keeps crust crisp.

Toast pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Let cool and finely chop if not already chopped.

In a small bowl, combine softened butter, chopped pecans, brown sugar, 3 tablespoons maple syrup and 1/4 teaspoon kosher salt. Mash together with a fork until a spreadable compound butter forms. Taste and adjust sweetness or salt.

To assemble: place one warm waffle on a plate, top with a piece of fried chicken (or two small pieces). Dollop or spread 1–2 tablespoons pecan butter over the chicken so it melts slightly from the residual heat.

Serve with maple syrup on the side for drizzling, and sprinkle with a little freshly ground black pepper and chopped parsley if using. Serve immediately so waffles are crisp and chicken is hot.