American · Main · Hard

Chicken and Waffles

Name: Chicken and Waffles
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 8 bone-in chicken thighs, skin on; 500ml buttermilk; 2 tbsp hot sauce; 500g plain flour, divided; 1 tbsp paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper; 1 litre vegetable oil, for frying; 2 tbsp sugar and 1 tbsp baking powder; 2 large eggs; 400ml whole milk; 80g melted butter; 120ml maple syrup, to serve

Crackling fried chicken perched on a fluffy waffle with warm maple syrup running over everything. Sweet, salty, crunchy, soft, it just works.

Prep 30 mins plus 2 hours briningCook 40 minsServes 4

#American #Mains

The whole recipe in 60 seconds

Chicken and Waffles, in 5 ideas

Double dredging is what builds that shattering crust.
Keep the oil at 175C, too cool and the chicken goes greasy, too hot and it burns before cooking through.
Rest the waffle batter so the flour hydrates and the waffles cook up crisp.
Serve immediately, fried chicken waits for no one.
Bone-in thighs stay juicy under the hot oil better than breasts.

What you need

Ingredients

8 bone-in chicken thighs, skin on
500ml buttermilk
2 tbsp hot sauce
500g plain flour, divided
1 tbsp paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper
1 litre vegetable oil, for frying
2 tbsp sugar and 1 tbsp baking powder
2 large eggs
400ml whole milk
80g melted butter
120ml maple syrup, to serve

How to make it

Directions

Marinate the chicken: whisk the buttermilk and hot sauce, pour over the thighs in a bowl, cover, and refrigerate 2 to 4 hours.
Make the waffle batter: put half the flour in a bowl with the sugar, baking powder, and a pinch of salt. In another bowl whisk the eggs, milk, and melted butter. Combine wet and dry, stirring just until mixed. Rest 10 minutes.
Heat the oil in a deep heavy pot to 175C. Set a wire rack over a baking tray.
Drain the chicken, then dredge each piece in the remaining flour mixed with the paprika, garlic powder, salt, and pepper, pressing to coat well. Dip back in buttermilk and dredge again for extra crunch.
Fry the chicken in batches 6 to 8 minutes per side until deep golden and 75C inside. Drain on the rack and sprinkle with salt.
Cook the waffles in a hot waffle iron, about 250ml batter each, until golden and crisp, 4 to 5 minutes.
Serve each waffle topped with 2 pieces of chicken and a generous pour of warm maple syrup.

Buy bone-in thighs in family packs, they are far cheaper per pound than breasts and fry up juicier.