Chicken And Waffles Recipe

Marinate

In a bowl or resealable bag combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the chicken pieces, ensuring they are submerged. Cover and refrigerate for at least 1 hour and up to 4 hours. This tenderizes and flavors the chicken.

Prepare dredge

In a large shallow bowl mix 1 1/2 cups flour, 1/4 cup cornstarch, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne. Whisk to combine.

Egg wash

In a separate bowl whisk together 2 eggs and 1/2 cup whole milk until homogenous. This will help the flour adhere.

Dredge and rest

Remove chicken from the marinade, letting excess drip off. Dip each piece into the egg wash, then press into the flour mixture, coating thoroughly. For extra crispness, double-dip: return to the egg wash and again into the flour. Place coated pieces on a wire rack and rest 10–15 minutes so the coating sets.

Heat oil and fry

In a heavy skillet or Dutch oven, add about 2 cups vegetable oil (enough to come 1/2–3/4 inch up the side) and heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in 30–40 seconds. Fry chicken in batches without overcrowding, 6–8 minutes per side for boneless thighs (longer for bone-in, about 12–15 minutes), until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F while frying. Transfer cooked pieces to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining chicken.

Optional squeeze

If desired, just before serving squeeze a little lemon over the chicken for brightness.

Preheat

Preheat your waffle iron according to manufacturer instructions. Preheat oven to 200°F (95°C) and place a wire rack on a baking sheet to keep cooked waffles warm.

Make batter

In a large bowl whisk together 2 cups flour, 2 teaspoons baking powder, 2 tablespoons sugar and 1/2 teaspoon salt. In a separate bowl whisk 2 eggs, 1 1/2 cups whole milk, 6 tablespoons melted butter and 1 teaspoon vanilla until combined. Pour wet ingredients into dry ingredients and stir gently until just combined; small lumps are fine—do not overmix.

Cook waffles

Lightly brush or spray waffle iron with melted butter or oil. Pour batter onto the hot iron (amount depends on your iron size), close and cook until waffles are golden and crisp, about 3–5 minutes. Transfer finished waffles to the wire rack in the oven to keep warm while you finish the rest.

Warm syrup and plate

Warm 3/4 cup maple syrup gently in a small saucepan or microwave until pourable. Place waffles on plates, top each waffle with a piece (or two) of fried chicken. Add a pat of butter to the top, dust lightly with 1 tablespoon powdered sugar if desired, and drizzle generously with warm maple syrup. Garnish with chopped parsley and serve lemon wedges alongside if using.

Serve immediately while chicken is hot and coating is crisp. Leftover chicken can be kept in a low oven (200°F) for up to 30 minutes; waffles are best fresh but can be reheated in a toaster oven for crispness.