Name: Chicken and Waffles
Total time: 75 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup buttermilk; 1 tbsp hot sauce; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 1/4 tsp cayenne pepper; 3.5 cup all-purpose flour; 2 tbsp cornstarch; 3 cup vegetable oil; 2 tbsp granulated sugar; 1 tbsp baking powder; 2 large eggs; 1.75 cup whole milk; 6 tbsp unsalted butter; 1 tsp vanilla extract; 4 sprays nonstick cooking spray; 1/2 cup maple syrup; to taste hot sauce

← Recipes · Comfort Food · Chicken and Waffles

890 cal43g protein84g carbs42g fat1150mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch75 min activeShortcut50 min active

Everyday 25nothing beyond the everyday cabinet

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Chicken and Waffles

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Comfort Food75 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighspounded to an even 3/4-inch thickness1.5 lb

buttermilk1 cup

hot saucefor the marinade1 tbsp

kosher saltdivided2 tsp

black pepper1 tsp

garlic powder1 tsp

smoked paprika1 tsp

cayenne pepper1/4 tsp

all-purpose flour1 1/2 cups for the chicken, 2 cups for the waffles3.5 cups

cornstarch2 tbsp

vegetable oilfor frying3 cups

granulated sugar2 tbsp

baking powder1 tbsp

eggs2 large

whole milk1.75 cups

unsalted buttermelted and slightly cooled6 tbsp

vanilla extract1 tsp

nonstick cooking spray4 sprays

maple syrupwarmed1/2 cups

hot saucefor servingto taste

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Stir the buttermilk, 1 tbsp hot sauce, 1 tsp of the salt and the black pepper together in a bowl. Add the chicken, turn to coat, cover and refrigerate for at least 30 minutes.

2Heat the oven to 200°F and set a wire rack over a baking sheet. This is where the finished chicken and waffles will wait.

3Make the waffle batter: whisk 2 cups of the flour with the sugar, baking powder and 1/2 tsp of the salt. In another bowl whisk the eggs, milk, melted butter and vanilla, pour into the dry ingredients and stir just until combined. A few lumps are fine. Let the batter rest while the iron heats.

4Whisk the remaining 1 1/2 cups flour with the cornstarch, the remaining 1/2 tsp salt, garlic powder, smoked paprika and cayenne in a wide shallow dish.

5Lift each chicken thigh out of the buttermilk, let the excess drip off, then press firmly into the flour mixture, coating every side. Set on a plate and let sit for 10 minutes so the coating clings.

6Pour the oil into a large, deep skillet, about 3/4 inch deep, and heat over medium-high to 350°F. Fry the chicken in batches without crowding, 5 to 6 minutes per side, until deep golden brown and the thickest part reads 175°F. Move to the rack in the oven.

7While the chicken fries, heat the waffle iron, spray lightly with cooking spray and cook the batter in batches until crisp and golden. Keep the finished waffles on the rack in the oven.

8Stack a waffle or two on each plate, top with the fried chicken, drizzle with warm maple syrup and add hot sauce to taste.

9Aftercare for the frying oil: turn off the heat and let the oil cool completely in the skillet. Because it carries flour and crumbs, do not save it for reuse. Pour it into a sealable container, close it and discard it in the trash. Never pour it down the drain, where it hardens in the pipe.