Chicken And Waffles Recipe

Marinate

Trim excess fat from the chicken pieces and pat dry. In a bowl or zip-top bag combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the chicken, ensuring pieces are submerged. Refrigerate and marinate at least 2 hours or up to overnight (minimum 2 hours recommended).

Prep dredge

In a shallow dish combine 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Mix thoroughly so spices are evenly distributed.

Dredge and rest

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to adhere a thick coating. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust (this helps the coating cling during frying).

Fry

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) to create ~1/2-inch depth. Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Fry chicken in batches, skin-side down first, 3–5 minutes per side depending on thickness, turning once to brown evenly. Maintain oil temperature between 325–350°F by adjusting heat. Cook until internal temperature reaches 165°F (74°C) and crust is deep golden and crisp. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F oven if needed while finishing remaining chicken.

Preheat your waffle iron according to manufacturer instructions. Lightly brush or spray the plates with oil if required.

In a large bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon kosher salt.

In a separate bowl beat 2 large eggs lightly. Whisk in 1 1/4 cups buttermilk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are fine. Let batter rest 5 minutes while waffle iron finishes heating.

Cook waffles according to your iron's directions, using about 1/2 to 3/4 cup batter per waffle (adjust to iron size). Cook until deep golden brown and crisp, usually 4–6 minutes. Transfer cooked waffles to a wire rack and keep warm in the 200°F oven used for the chicken so they stay crisp.

Assemble: place a warm waffle on each plate, top with a piece of fried chicken. Add a pat of butter on the chicken or waffle if desired.

Sauce & garnish: drizzle about 2–4 tablespoons maple syrup over the chicken and waffle. Dust with 1 tablespoon powdered sugar if using, and sprinkle chopped chives or parsley for color and slight herbiness.

Serve immediately so waffles remain crisp and chicken stays hot. Leftover chicken and waffles can be refrigerated separately for up to 3 days; reheat chicken in a 375°F oven or air fryer until crisp and internal temp reaches 165°F, and reheat waffles in a toaster or oven.