Chicken and Waffles Recipe
This chicken and waffles recipe showcases fluffy homemade waffles topped with crispy fried chicken and hot honey butter sauce!
Servings: 6 servings
Equipment
Ingredients
For the Chicken:
- 6 boneless skinless chicken thighs
- 2 cups buttermilk
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon hot sauce optional
- 1 teaspoon cayenne pepper
- 2 cups all-purpose flour
- ⅓ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- vegetable oil for deep frying
For the Spicy Honey Butter Sauce:
- ½ cup honey or maple syrup
- 4 tablespoons unsalted butter melted
- pinch of cayenne pepper optional
- pinch of Kosher salt
- best easy waffle recipe
- fresh thyme for garnish
Instructions
- Marinate the chicken. In a large mixing bowl, whisk together the buttermilk, kosher salt, black pepper, garlic powder, hot sauce (if using), and cayenne pepper until fully combined. Submerge the chicken thighs in the buttermilk mixture, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the meat to tenderize.
- Prepare the seasoned flour coating. In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper until well incorporated. Transfer the mixture to a shallow dish for easy dredging.
- Heat the oil. Fill a heavy-bottomed pot or deep fryer with vegetable oil, ensuring the oil is at least 2–3 inches deep. Heat to 350°F over medium-high heat, using a kitchen thermometer to maintain a consistent temperature.
- Dredge the chicken. Remove the marinated chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to create a uniform coating. For an extra crispy texture, dip the coated chicken back into the buttermilk, then dredge once more in the flour mixture. Transfer to a wire rack and let it rest for 5–10 minutes, allowing the coating to adhere properly.
- Fry the chicken. Carefully lower the chicken into the preheated oil, frying in batches to prevent overcrowding. Cook for 5–6 minutes per side, turning occasionally, until the crust is golden brown and crisp. The internal temperature should reach 165°F. Transfer the fried chicken to a wire rack to drain excess oil, then lightly season with salt.
- Prepare the spicy honey butter sauce. In a small saucepan over medium-high heat, combine honey (or maple syrup), melted butter, cayenne pepper, and a pinch of salt. Stir continuously and heat until the mixture reaches a gentle simmer. Remove from heat and set aside.
- Make the waffles. Prepare the waffles using this waffles recipe. Cook in a preheated waffle iron until golden brown and crisp. Transfer to a wire rack to prevent sogginess and keep warm until ready to serve.
- Assemble and serve. Place a warm waffle on a serving plate, followed by a piece of crispy fried chicken. Generously drizzle the chicken and waffles with the honey sauce, garnish with fresh herbs, and serve immediately for the best texture and flavor.
Notes
- The nutritional information does not include the waffles.
Nutrition
Calories: 525kcal | Carbohydrates: 68g | Protein: 29g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 1939mg | Potassium: 491mg | Fiber: 2g | Sugar: 27g | Vitamin A: 701IU | Vitamin C: 2mg | Calcium: 196mg | Iron: 3mg
