Description
Crispy fried chicken served atop fluffy waffles, drizzled with sweet maple syrup and a touch of hot sauce. A perfect balance of sweet and savory!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil, for frying
- Maple syrup
- Hot sauce (optional)
- Butter (optional)
Instructions
- Prepare the Waffle Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix! Cover the bowl and let the batter rest for at least 15 minutes.
- Cook the Waffles: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the waffle iron with cooking spray or melted butter. Pour the appropriate amount of batter onto the hot waffle iron. Close the waffle iron and cook until the waffles are golden brown and crispy (about 3-5 minutes). Carefully remove the waffles from the waffle iron and place them on a wire rack to cool slightly. Repeat until all the batter is used.
- Prepare the Fried Chicken: Pat the chicken thighs dry with paper towels. In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, cayenne pepper (if using), salt, and pepper. In a separate bowl, whisk together the eggs and buttermilk. Dip each piece of chicken into the wet dredge, then dredge it thoroughly in the dry dredge, making sure it’s completely coated. For an extra crispy coating, dip the chicken back into the wet dredge, then back into the dry dredge. Place the dredged chicken on a wire rack and let it rest for at least 15 minutes.
- Fry the Chicken: Pour enough vegetable oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat to 325-350°F (160-175°C). Carefully add the chicken to the hot oil, being careful not to overcrowd the pot. Fry the chicken for about 6-8 minutes per side, or until it’s golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Assemble and Serve: Place a waffle on a plate. Top the waffle with a few pieces of fried chicken. Drizzle generously with maple syrup. Add a pat of butter and a dash of hot sauce, if desired. Serve immediately and enjoy!
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overcrowd the pot when frying the chicken. Fry in batches if necessary.
- Use a deep-fry thermometer to maintain the correct oil temperature.
- Let the chicken rest before frying to help the coating adhere.
- Serve immediately for the best texture and flavor.
- For spicier chicken, add more cayenne pepper to the dry dredge.
- Experiment with different waffle flavors like chocolate chip or blueberry.
- Prep Time: 30 minutes
- Cook Time: 30 minutes