Chicken & Waffles Recipe
Crispy water st. fried chicken thighs, cheesy bechamel, brioche waffles, maple syrup, fresh coleslaw, maple vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Waffles
Cheesy Bechamel
Coleslaw
Maple Vinaigrette
Method
Chicken Preparation
- 1
Marinate Chicken
Soak the chicken thighs in buttermilk for at least 2 hours, preferably overnight for maximum tenderness.
- 2
Prepare Coating
In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and black pepper. Remove chicken from buttermilk and coat thoroughly in the flour mixture.
- 3
Fry Chicken
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the coated chicken thighs in batches until golden brown and cooked through, about 8-10 minutes per side. Drain on paper towels.
Waffle Preparation
- 4
- 5
Cook Waffles
Preheat a waffle iron and cook the batter according to the manufacturer's instructions until golden brown.
Bechamel Sauce
- 6
Coleslaw Preparation
- 7
Make Coleslaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, mix mayonnaise, apple cider vinegar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat.
Maple Vinaigrette Preparation
- 8
Prepare Vinaigrette
In a small bowl, whisk together maple syrup, olive oil, apple cider vinegar, salt, and pepper until well combined.
