Chicken and Waffles

Buttermilk-brined chicken fries to a crisp crust while tender waffles cook in batches, with rack holding that keeps both components warm and crisp.

60 min

4 servings

Golden fried chicken thighs and crisp-edged waffles are served with a small pitcher of warm maple syrup.

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

Equipment

Dutch oven or deep skillet · Clip-on oil thermometer · Instant-read thermometer · Rimmed sheet pan · Two wire racks · Waffle iron · Wide shallow dish · Mixing bowls and whisk

Prevent oil splatter

Keep hands and utensils dry, lower chicken away from you, and never pour water onto hot oil.

Keep waffles crisp

Hold waffles uncovered and unstacked on a rack in the warm oven so escaping steam does not soften them.

Brine and set up

01. Whisk buttermilk, brine salt, and hot sauce; coat chicken and refrigerate for the brief brine while staging the other ingredients.

02. Set a rack over a pan, warm the oven to 200 F, and heat oil to 350 F in a pot no more than halfway full; keep the station dry.

Coat and fry

03. Whisk the chicken flour, cornstarch, baking powder, paprika, garlic powder, pepper, and salt; press the drained thighs into the coating.

04. Lower small batches away from you, turn once, and fry to at least 165 F; restore the oil to 350 F before the next batch.

Mix and cook waffles

05. Rest the chicken uncovered on its rack in the 200 F oven while whisking the dry waffle ingredients and folding in the wet mixture.

06. Oil the iron lightly and cook until golden; hold finished waffles in one layer on a second rack so steam can escape.

Warm and serve

07. Warm maple syrup gently, or stir softened butter with honey and warm until spoonable for that alternative topping.

08. Serve the selected warm topping with the crisp chicken and waffles while both remain hot.