Chicken and waffles
Ingredients
- 2 lb boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp black pepper
- 1.5 tsp kosher salt
- 2 cups whole milk
- 4 tbsp unsalted butter, divided
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 2 large eggs
- 1 tbsp vanilla extract
- Vegetable oil for frying
- 0.5 cup honey, warmed
- 2 tbsp hot sauce (optional, for honey drizzle)
Instructions
- Marinate chicken thighs in buttermilk for at least 2 hours, or overnight. Mix 1 cup flour with smoked paprika, cayenne, garlic powder, onion powder, 2 tsp black pepper, and 1.5 tsp salt in a shallow bowl. Remove chicken from buttermilk and dredge thoroughly in seasoned flour, pressing coating to adhere.
- Heat 2 inches of vegetable oil to 325°F in a heavy Dutch oven or cast-iron pot. Working in batches, fry chicken for 12-14 minutes until internal temperature reaches 165°F and coating is deep golden brown. Drain on paper towels and keep warm in a 200°F oven.
- While chicken fries, preheat waffle iron to medium-high. Whisk together 2 cups flour, sugar, baking powder, and 0.5 tsp salt. In another bowl, whisk eggs, 2 tbsp melted butter, 1 tbsp vanilla, and 2 cups whole milk until combined. Fold wet ingredients into dry until just combined—batter should have small lumps.
- Lightly butter the waffle iron grid. Pour 0.75 cup batter into center and close lid. Cook for 4-5 minutes until golden brown and crispy. Transfer to a wire rack. Repeat with remaining batter.
- Assemble each plate with one warm waffle as the base. Top with 5-6 pieces of fried chicken. Drizzle 2 tbsp warmed honey over chicken and waffle. Optional: stir hot sauce into honey for a spicy-sweet glaze. Serve immediately.
Inspired by Joey Ward’s winning chicken and waffles. This is a plausible recreation, not the chef’s original recipe.