Chicken and Waffles
Crispy buttermilk-brined chicken thighs served over golden homemade waffles with maple syrup. The overnight brine and a cornstarch dredge give you a crust that stays crunchy under all that syrup.
Ingredients
Fried Chicken
- 2 pounds boneless skinless chicken thighs (about 8 thighs)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons salt divided
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 quarts peanut or vegetable oil for frying
Waffles
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs separated
- 1 3/4 cups buttermilk
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
Serving
- Real maple syrup
- Softened butter
- Hot honey optional
Instructions
- Whisk the buttermilk, hot sauce, and 1 teaspoon salt in a large bowl. Add the thighs, cover, and refrigerate for at least 4 hours. Overnight works even better.
- Combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne, and remaining salt in a shallow dish.
- Pull each thigh from the brine and press it firmly into the flour mixture. Set the coated pieces on a wire rack for 10 minutes so the crust sticks.
- Pour the oil into a heavy pot and bring it to 350°F. Use a thermometer.
- Cook 3 to 4 pieces at a time for 6 to 8 minutes, flipping once. Chicken is done at 165°F inside. Rest the pieces on a clean wire rack, never paper towels.
- Whisk the dry ingredients, then stir in the buttermilk, egg yolks, melted butter, and vanilla. Beat the egg whites to soft peaks and fold them in gently.
- Bake in a hot, greased waffle iron until deep golden, about 4 to 5 minutes each.
- Stack waffle first, then butter, then chicken, then maple syrup. Serve immediately.