Target: 6 × 4 inches · landscape

Chicken and Waffles

60 min · 4 servings

Ingredients

□ 3 lb boneless skinless chicken thighs

□ 2 cups buttermilk

□ 1 tbsp kosher salt for brine

□ 1 tsp hot sauce

□ 2 cups all-purpose flour for chicken

□ 1/2 cup cornstarch

□ 1 tsp baking powder for chicken coating

□ 2 tsp paprika

□ 1 tsp garlic powder

□ 1 tsp freshly ground black pepper

□ 1 tsp kosher salt for coating

□ 6 cups peanut oil

□ 2 cups all-purpose flour for waffles

□ 2 tbsp granulated sugar

□ 2 tsp baking powder for waffles

□ 1/2 tsp baking soda

□ 1/2 tsp kosher salt for waffles

□ 2 large eggs

□ 1 3/4 cups buttermilk for waffles

□ 6 tbsp unsalted butter, melted

□ 1 tsp vanilla extract

□ 1 tbsp neutral oil for waffle iron

□

Directions

1. Brine chicken in buttermilk, salt, and hot sauce. Set a rack, preheat oven to 200 F, and heat oil to 350 F in a pot no more than half full.

2. Season flour with cornstarch, baking powder, and spices; coat thighs. Fry uncrowded batches, turning once, to at least 165 F; restore oil between batches.

3. Rest chicken uncovered on a rack in the 200 F oven while mixing waffle batter. Oil the iron lightly; cook until golden and hold waffles in one layer on a rack.

4. Warm maple syrup, or stir softened butter with honey for that topping branch. Serve the warm topping with crisp chicken and waffles.

Cook’s note: Keep oil dry and below the pot's halfway mark; never add wet chicken directly from the brine.