Chicken & Waffles Recipe

Marinate

Trim any excess fat from the chicken thighs and lightly score the thickest parts. In a bowl or zip-top bag combine buttermilk and hot sauce. Add chicken, coat, cover and refrigerate for at least 1 hour or up to 4 hours.

Prep dredge

In a shallow dish whisk together flour, cornstarch, salt, pepper, garlic powder, paprika and baking powder until evenly combined.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 700-1000 ml depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45–60 seconds.

Dredge & Fry

Remove chicken from buttermilk, allow excess to drip, then dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess. Fry in batches without crowding: cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F; adjust heat as needed. Transfer to a wire rack set over a sheet tray to drain and rest 5 minutes.

Make batter

Preheat waffle iron according to manufacturer. In a large bowl whisk together flour, sugar, baking powder and salt. In a separate bowl beat egg, then whisk in milk, melted butter and vanilla. Pour wet into dry and stir until just combined; small lumps are fine. Let batter rest 5 minutes while the waffle iron finishes preheating.

Cook waffles

Lightly brush waffle iron with oil or melted butter. Pour recommended amount of batter into iron and cook until golden and crisp (about 3–5 minutes depending on iron). Keep finished waffles warm in a low oven (200°F / 95°C) on a rack so they remain crisp while fries finish.

Cook compote

In a small saucepan combine blueberries, diced rhubarb, sugar, lemon juice and 2 tablespoons water. Bring to a gentle simmer over medium heat, stirring occasionally. After 6–8 minutes fruit will break down; if compote seems thin, stir the 1 tsp cornstarch into 1 tsp cold water and add to pot, simmer 1 more minute until slightly thickened. Remove from heat and cool slightly — it will thicken more as it cools.

Make honey butter

In a small bowl mash softened butter with honey and 1/4 tsp salt until smooth. Stir in chopped chives if using. Taste and adjust salt or honey to preference.

Assemble & serve

Place one warm waffle on each plate. Top with a fried chicken thigh. Spoon a generous tablespoon of blueberry-rhubarb compote over the chicken (or on the side). Add a dollop (about 1 tablespoon) of honey butter on the waffle so it melts. Serve immediately with optional maple syrup at the side for drizzling and extra honey butter if desired.