Chicken and Waffles

Name: Chicken and Waffles
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Boneless Skinless Chicken Thigh; 2 cups Buttermilk; 2 tbsp Hot Sauce; 1 tsp Kosher Salt, for marinade; 2 cups All-purpose Flour; 1/2 cups Cornstarch; 2 tsp Paprika; 2 tsp Garlic Powder; 2 tsp Onion Powder; 1 tsp Pepper (Black), freshly ground; 2 tsp Kosher Salt, for dredge; 1/2 tsp Cayenne Pepper; 1 tsp Baking Powder; 1.4 l Vegetable Oil, or Peanut Oil, for frying; 2 cups All-purpose Flour; 2 tbsp Granulated Sugar; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Kosher Salt; 2 cups Buttermilk; 2 large Eggs; 4 tbsp Unsalted Butter, melted; 1 tsp Vanilla Extract; 1 cup Pure Maple Syrup; 4 tbsp Unsalted Butter; Some Hot Sauce, optional

Crispy, well-seasoned fried chicken served atop fluffy homemade waffles — a classic sweet-and-savory comfort dish. Tangy marinade and a spiced, crunchy coating give the chicken perfect bite, while warm waffles soaked with butter and maple syrup balance every mouthful. Serve with extra hot sauce for a bright kick.

Crispy, well-seasoned fried chicken served atop fluffy homemade waffles — a classic sweet-and-savory comfort dish. Tangy marinade ... Show more

Traditional American Recipe

Health Grade

D- · Occasional

Rating

4.4

Time

1 hr10 min

Price

2,74 €

Calories

1756 kcal

high protein

kid friendly

comfort food

potluck

Method

Marinate the chicken

In a large bowl, whisk together 2 cups Buttermilk, 2 tablespoons Hot Sauce, and 1 teaspoon Kosher Salt until the salt dissolves. Add the 2 lb Boneless Skinless Chicken Thighs and turn them until every piece is coated. Cover and refrigerate for at least 30 minutes so the chicken picks up flavor and stays juicy.

Mix the batter

In a large bowl, whisk together 2 cups All-purpose Flour, 2 tablespoons Granulated Sugar, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, and 1/2 teaspoon kosher salt. In a second bowl, whisk together the remaining 2 cups buttermilk, 2 large Eggs, 4 tablespoons Unsalted Butter (melted), and 1 teaspoon Vanilla Extract. Pour the wet ingredients into the dry and stir just until combined; a few small lumps are perfect. Let the batter rest for 10 minutes.

Mix the dredge

In a shallow dish, whisk together 2 cups flour, 0.5 cup Cornstarch, 2 teaspoons Paprika, 2 teaspoons Garlic Powder, 2 teaspoons Onion Powder, 1 teaspoon Freshly Ground Black Pepper, 2 teaspoons kosher salt, 0.5 teaspoon Cayenne Pepper, and 1 teaspoon baking powder. The mix should look evenly speckled and a little clumpy when you pinch it.

Heat the oil

Pour 1.4 L Vegetable Oil into a deep, heavy pot to a depth of about 1 1/2 to 2 inches. Clip on a deep-fry thermometer and heat the oil over medium heat to 350° F. At the same time, preheat the waffle iron so it is fully hot when the batter is ready.

Fry the chicken

Working in batches, lift each thigh out of the marinade and let the excess drip off, then press it firmly into the flour mixture until the coating is thick and shaggy. Fry the chicken in the hot oil for 6 minutes, flip, and fry for 6 minutes more until deeply golden and the thickest part reaches 165° F. Transfer the cooked pieces to a paper towel-lined plate while you finish the rest.

Cook the waffles

Give the batter a gentle stir, then scoop it into the hot waffle iron and spread it just to the edges without overfilling. Close the lid and cook each waffle for 4 to 5 minutes until crisp, deeply golden, and no longer steaming heavily. Repeat with the remaining batter.

Assemble and serve

Stack the waffles on plates, top with the fried chicken, add a pat of butter, and drizzle generously with Pure Maple Syrup. Finish with hot sauce if you want a sweet-spicy kick.

Ingredients

Method

For 4 servings

Adjust servings

Nutrition

Per Serving.

Calories

1756 kcal

88% of Daily kcal

Protein

73 g

100% RDI

Fat

81 g

26g sat fat

Carbs

182 g

66% RDI

Sugar

63 g

100% RDI

Fiber

4.6 g

15% RDI

Salt

10 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 3.9 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the fried chicken

2 lbs Boneless Skinless Chicken Thigh
2 cups Buttermilk
2 tbsp Hot Sauce
1 tsp Kosher Salt, for marinade
2 cups All-purpose Flour
1/2 cups Cornstarch
2 tsp Paprika
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Pepper (Black), freshly ground
2 tsp Kosher Salt, for dredge
1/2 tsp Cayenne Pepper
1 tsp Baking Powder
1.4 l Vegetable Oil, or Peanut Oil, for frying

For the buttermilk waffles

2 cups All-purpose Flour
2 tbsp Granulated Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
2 cups Buttermilk
2 large Eggs
4 tbsp Unsalted Butter, melted
1 tsp Vanilla Extract

For serving

1 cup Pure Maple Syrup
4 tbsp Unsalted Butter
Some Hot Sauce, optional

Chicken and Waffles

Method

Marinate the chicken

Mix the batter

Mix the dredge

Heat the oil

Fry the chicken

Cook the waffles

Assemble and serve

Ingredients

Method

For the fried chicken

For the buttermilk waffles

For serving

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the fried chicken

For the buttermilk waffles

For serving

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