Waffle 'n Cluckers Recipe

Prepare dry mix

In a large bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar and 1 tsp fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 1/2 cups whole milk, 1/2 cup buttermilk, and 2 large eggs until smooth. Whisk in 6 tbsp melted cooled unsalted butter.

Fold batter

Pour wet ingredients into dry mix and stir gently until just combined. Fold in 1 cup shredded sharp cheddar and 8 chopped slices of cooked crispy bacon. Season with 1/2 tsp black pepper. Batter will be slightly thick but pourable; let rest 5 minutes.

Preheat waffle iron

Preheat a Belgian waffle iron according to manufacturer instructions to medium-high heat. Brush or spray grids with vegetable oil or nonstick spray.

Cook waffles: For each waffle, ladle enough batter to near-fill the Belgian waffle iron (about 3/4 - 1 cup depending on your iron). Close and cook until deep golden brown and crisp (about 4–6 minutes). Transfer finished waffles to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining waffles. Repeat until batter is used.

Brine chicken

Trim chicken thighs or tenders to uniform thickness (about 1/2"–3/4"). Place in a bowl and pour 1 cup buttermilk mixed with 1 tbsp hot sauce over chicken. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours.

Make the dredge

In a wide shallow dish whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp baking powder until evenly combined.

Heat oil

Pour about 3–4 cups vegetable oil into a deep skillet or Dutch oven to a depth of 1–1.5 inches. Heat oil over medium-high heat to 350°F (175°C). Use a candy thermometer if available.

Dredge and fry

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess flour. Fry chicken in batches without crowding, turning as needed, until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side for tenders (thicker thighs may take longer). Drain on a wire rack set over a sheet tray and season lightly with salt immediately.

Keep warm: If needed, keep fried chicken warm in the oven at 200°F (95°C) while finishing remaining pieces and preparing syrup.

Combine ingredients and reduce

In a small saucepan combine 1 cup pure maple syrup, 1 tsp minced chipotle in adobo (start with less for milder heat), 2 tbsp bourbon, and 1 tbsp unsalted butter. Warm over medium-low heat until it begins to simmer gently.

Finish syrup

Allow syrup to simmer very gently for 4–6 minutes, stirring occasionally, until slightly thickened and flavors meld. Remove from heat and stir in 1 tsp fresh lime juice and 1/4 tsp fine sea salt. Taste and adjust chipotle or salt. Keep warm.

Plate: Place one warm bacon-cheddar Belgian waffle on each plate (or stack two for a heartier portion). Top with 2–3 pieces of freshly fried Cluckers (fried chicken tenders).

Finish: Drizzle generous amounts of chipotle-bourbon maple syrup over the chicken and waffle. Add a small pat of the 2 tbsp unsalted butter on the warm waffle so it melts. Sprinkle with thinly sliced chives and additional freshly cracked black pepper to taste. Serve immediately with extra syrup on the side.