Chicken + Waffles Sandwich Recipe

Prepare batter

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder and 1/2 tsp salt. In a separate bowl whisk 1.5 cups buttermilk, 2 large eggs, 4 tbsp melted butter and 1 tsp vanilla until combined.

Make batter: Pour wet ingredients into dry and fold gently until just combined. Do not overmix — a few small lumps are fine. Let rest 5 minutes while waffle iron finishes heating.

Cook waffles: Lightly oil the waffle iron with 1 tsp vegetable oil. Spoon batter (amount depends on your iron — about 3/4 cup) into the iron and cook until golden and crisp, about 3–5 minutes per waffle. Transfer waffles to a wire rack set over a baking sheet and keep warm in a low oven (200°F/95°C) while you fry the chicken. Make 4 waffles (two for each sandwich) or adjust to number of servings.

Marinate chicken

Trim and portion 1 lb chicken thighs into sandwich-size pieces if needed. In a shallow bowl combine 1 cup buttermilk and 1 tbsp hot sauce (optional). Add chicken to marinade, cover and refrigerate at least 30 minutes and up to 4 hours. If short on time, 15–20 minutes will help tenderize.

Prepare dredge

In a large bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder. If you prefer extra-crispy, set up a three-step dredge: seasoned flour, reserved beaten egg or extra buttermilk, then flour again. For this recipe we'll use a wet-dry dredge: drain chicken slightly from marinade and dip into 1/2 cup extra buttermilk, then coat thoroughly in the seasoned flour mixture, pressing to adhere.

Heat oil: Pour 2 cups oil into a large heavy skillet or Dutch oven to reach about 1/2–1 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately.

Fry chicken: Shake off excess flour and carefully place chicken pieces into hot oil without crowding. Fry in batches if needed. Cook until golden brown and crisp, about 4–6 minutes per side depending on thickness, and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and sprinkle with 1/4 tsp salt while hot.

Keep warm: Keep fried chicken in the warm oven (200°F/95°C) for up to 15 minutes while finishing waffles and assembly so it stays hot and crisp.

Prepare toppings: Warm 1/2 cup maple syrup in a small saucepan or microwave until pourable. If using hot honey, stir 2 tbsp into warmed maple syrup or serve separately to drizzle. Soften 2 tbsp butter for spreading on waffles. If using pickles, have thin slices ready.

Assemble sandwiches: Spread about 1/2 tbsp softened butter on the cut side of each waffle half. Place one warm waffle as the base, top with a piece of fried chicken, add 2–3 pickle slices if using, and drizzle 1–2 tbsp warmed maple syrup and/or hot honey over the chicken. Cover with another waffle and press gently. Dust with powdered sugar if desired.

Serve: Serve immediately while waffles and chicken are hot and syrup is warm. Provide extra maple syrup and hot honey at the table.