Southern American combination of crispy fried chicken and fluffy waffles. This indulgent brunch dish balances sweet and savory with maple syrup and hot sauce.
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20 items
chicken - Season chicken thighs with 1 tsp salt. Place in large bowl or zip-top bag, cover completely with buttermilk. Refrigerate for at least 2 hours or overnight (up to 24 hours). Longer makes more tender chicken
Prepare chicken dredging flour - In shallow dish, whisk together flour for chicken, paprika, garlic powder, cayenne, remaining 1 tsp salt, and black pepper until well combined. Set aside
Make waffle batter (dry ingredients) - In large mixing bowl, whisk together flour for waffles, sugar, baking powder, and salt. Set aside
Make waffle batter (wet ingredients) - In separate bowl, beat egg yolks with milk, melted butter, and vanilla if using. Pour wet mixture into dry flour mixture and stir until just combined - batter should be slightly lumpy. Do not overmix
in clean bowl until form. Whites should stand up straight when beaters are lifted
Fold egg whites into waffle batter - Gently fold into waffle batter using rubber spatula, using broad sweeping motions. Don't stir vigorously - some white streaks are okay. This creates light, fluffy waffles. Set batter aside
Heat frying oil - Pour 1.5L neutral oil into large heavy pot or deep fryer to depth of 5cm. Heat over medium-high heat to 175°C (350°F), monitoring with thermometer. Oil is ready when small piece of bread sizzles immediately and browns in 60 seconds
Dredge chicken - Remove chicken from buttermilk, letting excess drip off but leaving some coating (helps flour adhere). Working one piece at a time, dredge in seasoned flour mixture, pressing firmly to coat all sides. Shake off excess. Place on wire rack and let sit 5 minutes for coating to set
Fry chicken - Carefully lower 3-4 chicken thighs into hot oil (don't crowd). Fry for 12-15 minutes, turning once halfway through, until deep golden brown and internal temperature reaches 75°C (165°F) when thermometer inserted into thickest part. Transfer to clean wire rack set over baking sheet. Repeat with remaining chicken
Keep chicken warm - While frying second batch, place first batch in oven preheated to 95°C (200°F) to keep warm and maintain crispiness. Don't cover or chicken will steam and lose crispiness
Preheat waffle iron - While chicken fries, preheat waffle iron to medium-high heat (about 190°C/375°F if iron has temperature settings). Brush lightly with melted butter or spray with cooking spray
Cook waffles - Pour appropriate amount of batter into center of hot waffle iron (amount varies by iron size - usually 1/2 to 3/4 cup). Close lid and cook for 4-5 minutes without opening until steam stops and waffle is golden brown and crispy. Transfer to wire rack in warm oven (don't stack or they'll get soggy). Repeat with remaining batter
Serve immediately - Place 2 waffles on each plate. Top with 2 pieces of fried chicken. Serve immediately with warm maple syrup, pats of butter, and hot sauce on the side. Encourage guests to drizzle both syrup and hot sauce for classic sweet-spicy combination
