Chicken & Waffles Recipe

Preheat waffle iron according to manufacturer instructions. Lightly oil the plates with vegetable oil or brush with melted butter.

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.

Separate the eggs. In a medium bowl whisk the egg yolks with the buttermilk, melted butter and vanilla until smooth.

Stir the wet mixture into the dry ingredients just until combined. The batter should be slightly lumpy — do not overmix.

In a clean bowl, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter in two additions to keep the batter airy.

Cook waffles: pour the recommended amount of batter into the preheated waffle iron and cook until golden and crisp (usually 3–5 minutes depending on your iron). Transfer waffles to a rack in a warm oven (200°F / 95°C) to keep crisp while you finish frying the chicken.

Prep chicken: If using larger thighs, halve to 3–4 oz pieces so they match waffle servings. Pat chicken dry with paper towels.

Marinate: Place chicken in a bowl or zip-top bag with 1 cup buttermilk and 1 tsp hot sauce (optional). Cover and refrigerate for at least 1 hour or up to 6 hours. This tenderizes and flavors the meat.

Make dredge: In a shallow bowl or pie plate whisk together 1 cup flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, black pepper and 1 tsp salt until evenly mixed.

Heat oil: Pour 2–3 inches of vegetable oil into a heavy skillet or Dutch oven and heat over medium-high until a thermometer reads 350°F (175°C). Maintain 325–350°F while frying.

Dredge and shake: Remove chicken from the buttermilk (let excess drip off). Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. For extra-crisp crust, double-dredge: dip briefly back in the remaining buttermilk then again in the flour mixture.

Fry: Carefully lower chicken into hot oil in batches, do not crowd. Fry until deep golden and internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. Adjust heat to keep oil between 325–350°F.

Drain and rest: Transfer fried chicken to a wire rack set over a sheet pan and rest 5 minutes. This keeps crust crisp. If you prefer Nashville Hot style, proceed to the optional Nashville Hot step below.

Nashville Hot Sauce (optional)

In a small saucepan combine 3 tbs neutral oil, 1 tbs cayenne (adjust to heat preference), 1 tsp smoked paprika, 1 tsp brown sugar, 1 tsp apple cider vinegar and a pinch of salt. Warm gently for 1–2 minutes without boiling, whisk to emulsify, then brush over fried chicken. Return to rack for 1–2 minutes before serving.

Combine honey, chili flakes or hot honey, apple cider vinegar and a pinch of salt in a small saucepan. Warm over low heat, stirring, until slightly thinned and well combined, about 1–2 minutes. Keep warm (do not boil). Taste and adjust heat or acidity.

In a small bowl mash the softened unsalted butter with maple syrup and a pinch of salt until smooth and spreadable. Chill briefly if it softens too much.

Place one warm Belgian waffle on each plate. Top with a piece (or two, depending on size) of hot fried chicken.

Dot or spread 1 tablespoon maple sweet butter over the waffle or chicken so it melts into the pockets.

Drizzle 1–2 tablespoons spicy honey over the chicken and waffle. For extra presentation, dust lightly with powdered sugar and sprinkle minced chives if desired.

Serve immediately while waffles are crisp and chicken is hot.