Chicken and Waffles

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This beloved American classic pairs crispy buttermilk-brined fried chicken with tender, golden waffles. A drizzle of warm maple syrup and a dash of hot sauce tie the sweet and savory elements into one irresistible plate.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 38 gFat
• 12 gSaturated Fat
• 65 gCarbs
• 2 gFiber
• 14 gSugar
• 38 gProtein
• 1100 mgSodium
• 480 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 2 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Buttermilk Brine

• 2 cups buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon kosher salt
• 4 bone-in chicken thighs and drumsticks (about 2 1/2 pounds)

For the Seasoned Flour Dredge

• 1 1/2 cups all-purpose flour
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• Vegetable oil, for frying (about 4 cups)

For the Waffle Batter

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, separated
• 1 3/4 cups whole milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

For Serving

• Maple syrup, warmed
• Hot sauce or honey butter
• Fresh chopped parsley (optional)

Directions

1. In a large bowl, whisk the buttermilk, hot sauce, and salt. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour or up to overnight.
2. In a wide shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Whisk well to distribute the seasonings evenly.
3. Heat about 1 1/2 inches of oil in a heavy Dutch oven or cast-iron skillet to 350°F (175°C). Working in batches, lift chicken from the brine, dredge thoroughly in the seasoned flour, and carefully lower into the hot oil. Fry for 12 to 14 minutes, turning occasionally, until the chicken is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Drain on a wire rack.
4. While the chicken rests, prepare the waffle batter: in a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg yolks with the milk, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined.
5. In a clean bowl, beat the egg whites to soft peaks, then gently fold them into the batter in three additions to keep it light and airy.
6. Preheat a waffle iron according to the manufacturer's directions and lightly grease it. Pour about 3/4 cup batter onto the center of the iron, close the lid, and cook for 4 to 5 minutes, until the waffle is deeply golden and crisp. Repeat with the remaining batter.
7. Stack two waffles on each plate and top with a piece of fried chicken. Drizzle generously with warm maple syrup and finish with a few dashes of hot sauce or a pat of honey butter. Garnish with parsley if desired.
8. Serve immediately while the chicken is hot and the waffles are crisp.

Cook’s Notes

• Maintain oil temperature between 325°F and 350°F; if it drops too low the chicken absorbs excess oil and turns greasy.
• Let the waffle batter rest 5 minutes before cooking so the baking powder activates fully and the gluten relaxes for tender interiors.
• Drain fried chicken on a wire rack instead of paper towels to keep the coating crisp underneath.
• For extra-crispy waffles, brush the iron with melted butter between batches and avoid lifting the lid during cooking.
• Brining the chicken overnight produces the juiciest meat, but even 1 hour makes a noticeable difference in tenderness.

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