Chicken And Waffle Recipe

Marinate

Trim any excess fat from the chicken pieces and lightly score thick parts so they cook evenly. In a bowl combine 1 cup buttermilk and 1 tablespoon hot sauce; add the chicken, cover, and refrigerate for at least 2 hours or up to overnight.

Prepare dredge and egg wash

In a shallow dish whisk together 1 1/2 cups flour, 1/4 cup cornstarch, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne (if using). In a separate bowl beat 2 eggs with 1/4 cup milk until combined.

Heat oil

Pour about 3–4 cups vegetable oil into a large heavy skillet or Dutch oven to a depth of 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small pinch of flour—the oil should sizzle steadily.

Dredge and fry

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then dip into the egg wash, then back into the flour mixture for a double-coat; press the flour to adhere. Shake off excess. Fry in batches without crowding, 6–8 minutes per side for boneless thighs (longer for bone-in), turning once, until golden brown and internal temperature reaches 165°F (74°C). Keep cooked pieces on a wire rack set over a sheet pan in a 200°F (95°C) oven to stay warm and crisp.

Drain

After frying, let chicken rest 5 minutes on the rack; this helps juices redistribute and preserves crispness.

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease with oil or nonstick spray.

Mix dry ingredients

In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon kosher salt until homogenous.

Combine wet ingredients

In a separate bowl whisk the egg yolks with 1 1/2 cups buttermilk, 1/2 cup melted butter and 1 teaspoon vanilla until smooth.

Beat egg whites

In a clean bowl, beat the 2 egg whites to soft peaks. This adds lightness to the waffles.

Finish batter

Fold the wet mixture into dry ingredients just until combined (do not overmix). Gently fold in the beaten egg whites until no large streaks remain.

Cook waffles

Spoon batter onto the preheated waffle iron (amount depends on your iron) and cook until golden and crisp, about 3–5 minutes per waffle. Transfer waffles to a warm oven (200°F/95°C) on a rack to keep crisp while you finish frying the chicken.

Make spicy honey

In a small saucepan combine 1/2 cup honey, 1 teaspoon hot sauce, 1/2 teaspoon apple cider vinegar and 1/8 teaspoon salt. Warm gently over low heat, stirring, until honey thins slightly and flavors meld, about 2–3 minutes. Do not boil. Remove from heat and keep warm.

Warm maple syrup and butter (optional)

Pour 1/2 cup maple syrup into a small serving dish and melt 2 tablespoons butter to serve on the side or spoon over waffles as desired.

Assemble

Place a warm waffle on a plate. Top with a piece of fried chicken. Drizzle 1–2 tablespoons of the spicy honey over the chicken (adjust to taste). Optionally add an extra drizzle of maple syrup on the side for guests who want sweeter. Garnish with chopped chives or parsley. Serve immediately while waffles are crisp and chicken is hot.

Serving suggestions

Serve 1 waffle and 1–2 pieces of chicken per person. Offer extra spicy honey and maple syrup at the table. Leftover chicken can be refreshed in a 350°F (175°C) oven for 10–12 minutes to re-crisp.