Chicken & Waffle Recipe

Prepare chicken

Trim the 2 boneless chicken breasts of excess fat and slice each breast horizontally into two even pieces so each piece weighs about 5 oz. Lightly pound each piece between plastic wrap to an even thickness of roughly 1/2 inch.

Brine/marinate

Place the chicken pieces in a shallow container and pour 1 cup buttermilk and 1 tablespoon hot sauce over them. Cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and seasons the chicken.

Dry blend

In a shallow dish, whisk together 1.25 cups all-purpose flour, 1/4 cup cornstarch, 1.5 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp onion powder. If using, stir in 1/2 cup fine breadcrumbs for extra crunch.

Wet mixture

In another shallow bowl beat 2 eggs with 2 tablespoons milk until combined.

Dredge

Remove each chicken piece from the buttermilk, let excess drip off, then dredge into the flour mixture, pressing firmly to adhere. Dip into egg mixture, then return to the flour mixture for a double coat, pressing to form an even crust. Place on a wire rack to rest for 10 minutes — this helps the coating set.

Fry

Heat 1 cup neutral oil in a heavy skillet or Dutch oven to 350°F (175°C) measured with a thermometer. Carefully add chicken in a single layer (do not overcrowd). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven if needed.

Make batter

Preheat your waffle iron. In a medium bowl whisk 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. In a separate bowl whisk 1 large egg, 3 tablespoons milk, 2 tablespoons melted butter and 1/2 teaspoon vanilla. Pour wet into dry and stir until just combined — a few small lumps are fine.

Cook waffles

Brush the waffle iron with oil or melted butter. Pour batter according to your iron's size (about 1/2 cup) and cook until deep golden and crisp, about 3–5 minutes depending on your iron. Keep waffles warm in a low oven (200°F/95°C) while you finish frying chicken and make syrup.

Infuse syrup

In a small saucepan combine 1/2 cup pure maple syrup, 1 fresh rosemary sprig, and 1 halved or thinly sliced Fresno chile (remove seeds if you want milder heat). Warm over low heat until just simmering, then reduce heat to low and gently simmer 4–6 minutes to infuse flavors. Do not boil vigorously; you want the chile and rosemary to infuse.

Finish syrup

Remove from heat and stir in 1/2 tablespoon apple cider vinegar, 1/8 teaspoon fine salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: more vinegar brightens, more chile adds heat. Let the syrup steep for 5 minutes, then remove the rosemary sprig (and discard or finely mince if you want small pieces). Keep warm.

Assemble immediately: place one warm waffle on a plate, spread a little of the unsalted butter if desired, top with a 5 oz fried chicken piece. Spoon 1–2 tablespoons of the rosemary-Fresno maple syrup over the chicken — more if you like it sweet-spicy. Dust lightly with powdered sugar if using and garnish with a small rosemary sprig and a wedge of lemon on the side.

Serve hot. Suggested accompaniments: coleslaw or pickled cucumbers for contrast.