Chicken and Waffles

How to Make Chicken and Waffles

1. 1

   Step 1: Brine the chicken

   Trim any excess fat from the chicken thighs and place them in a large bowl. Pour the buttermilk over the chicken, add half the salt-and-pepper mixture, stir to coat, cover and refrigerate for at least 1 hour or up to overnight to tenderize and flavor the meat.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 2 cupsButtermilk
   
2. 2

   Step 2: Prep the dredge and egg wash

   In a shallow dish whisk the eggs until smooth. In a second shallow dish combine the flour with the remaining salt-and-pepper. Remove chicken from the buttermilk, letting excess drip off, dip each piece in the egg, then press into the seasoned flour to coat thoroughly; set aside on a wire rack for 10 minutes.

   For this step

   • 2 cupsAll-purpose flour
   • 2 largeLarge eggs
   
3. 3

   Step 3: Fry the chicken

   Heat the vegetable oil in a deep pot or deep-fryer to 350°F (175°C). Fry the chicken in batches without crowding, turning once, until golden brown and an instant-read thermometer reads 165°F (74°C), about 8–10 minutes per batch. Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if needed.

   For this step

   • 6 cupsVegetable oil (for deep frying)
   
4. 4

   Step 4: Cook the waffles

   Prepare the Belgian waffle mix according to package directions (or your favorite batter). Preheat the waffle iron and cook waffles until deep golden and crisp; keep warm in a single layer in a low oven or on a rack so they stay crisp.

   For this step

   • 2 cupsBelgian waffle mix (or favorite waffle batter)
   
5. 5

   Step 5: Make the maple hot sauce

   In a small saucepan over medium heat melt the butter, then whisk in the maple syrup and hot sauce. Simmer gently for 2–3 minutes until glossy and slightly reduced; taste and adjust heat or sweetness to preference.

   For this step

   • 4 tbspUnsalted butter
   • 1/2 cupPure maple syrup
   • 2 tbspHot sauce (e.g., Frank's RedHot)
   
6. 6

   Step 6: Assemble and serve

   Place a warm waffle on each plate, top with a fried chicken thigh and generously drizzle the maple hot sauce over the top. Serve immediately with extra maple syrup at the table and optional hot sauce on the side for extra heat.
   

1. Trim any excess fat from the chicken thighs and place them in a large bowl. Pour the buttermilk over the chicken, add half the salt-and-pepper mixture, stir to coat, cover and refrigerate for at least 1 hour or up to overnight to tenderize and flavor the meat.
2. In a shallow dish whisk the eggs until smooth. In a second shallow dish combine the flour with the remaining salt-and-pepper. Remove chicken from the buttermilk, letting excess drip off, dip each piece in the egg, then press into the seasoned flour to coat thoroughly; set aside on a wire rack for 10 minutes.
3. Heat the vegetable oil in a deep pot or deep-fryer to 350°F (175°C). Fry the chicken in batches without crowding, turning once, until golden brown and an instant-read thermometer reads 165°F (74°C), about 8–10 minutes per batch. Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if needed.
4. Prepare the Belgian waffle mix according to package directions (or your favorite batter). Preheat the waffle iron and cook waffles until deep golden and crisp; keep warm in a single layer in a low oven or on a rack so they stay crisp.
5. In a small saucepan over medium heat melt the butter, then whisk in the maple syrup and hot sauce. Simmer gently for 2–3 minutes until glossy and slightly reduced; taste and adjust heat or sweetness to preference.
6. Place a warm waffle on each plate, top with a fried chicken thigh and generously drizzle the maple hot sauce over the top. Serve immediately with extra maple syrup at the table and optional hot sauce on the side for extra heat.