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Chef's Tip
For the crispiest chicken, maintain the oil temperature between 325°F and 350°F during frying. If the oil gets too hot, the coating will burn before the chicken cooks through. If too cool, the chicken will absorb too much oil and become greasy.
Instructions
- Marinate the chicken: In a large bowl, combine buttermilk, hot sauce, 1 tablespoon salt, 1/2 tablespoon pepper, 1/2 tablespoon garlic powder, and 1/2 tablespoon onion powder. Add chicken thighs, turn to coat, cover and refrigerate for at least 1 hour, preferably 4 hours.
- Prepare the coating: In a large shallow dish, combine flour, cornstarch, remaining salt, pepper, garlic powder, onion powder, paprika, and cayenne. Mix well.
- Heat oil: In a large, heavy-bottomed pot or deep skillet, heat oil to 350°F. Set a wire rack over a baking sheet.
- Coat the chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge in flour mixture, pressing to adhere. Shake off excess.
- Fry the chicken: Carefully place chicken in hot oil, skin side down. Don't overcrowd; work in batches if necessary. Fry for 7-8 minutes, turn, and fry an additional 7-8 minutes until golden brown and internal temperature reaches 165°F. Transfer to wire rack.
- Make waffle batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla. Pour wet ingredients into dry and stir just until combined. Let rest 10 minutes.
- Cook waffles: Preheat Belgian waffle iron. Lightly grease with cooking spray. Pour approximately 3/4 cup batter onto iron (amount will vary based on your waffle maker). Close and cook until golden brown, about 3-5 minutes. Transfer to a wire rack to prevent sogginess.
- Keep waffles warm in a 200°F oven while cooking remaining batter and finishing chicken.
- Serve each person one waffle topped with 2 pieces of fried chicken, a pat of butter, and maple syrup.
Plating
Place a warm Belgian waffle in the center of a large plate. Top with two pieces of golden-brown fried chicken, arranging them so they partially overlap. Add a pat of butter on top of the waffle (not on the chicken) and drizzle maple syrup over both the waffle and chicken. For additional presentation, add a small sprig of fresh herbs like thyme or rosemary.
Storage & Reheating
Fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until heated through and re-crisped. Waffles can be frozen in a single layer, then transferred to a freezer bag for up to 1 month. Reheat frozen waffles in a toaster or toaster oven until hot and crisp. For best results, chicken and waffles should be prepared fresh.
About This Recipe
A beloved soul food combination that has become a brunch staple across America. The contrast between sweet waffles and savory chicken creates a uniquely satisfying flavor profile. This version prioritizes achieving the perfect texture contrast—crispy, well-seasoned chicken alongside light, fluffy waffles—that makes this dish a perennial favorite.