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Homemade Chicken and Waffles

Chicken and waffles pair buttermilk-marinated thighs, fried until golden and crisp, with tender homemade waffles. Serve them hot with pure maple syrup for a classic sweet-and-savory meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Marinating and resting 40 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 1140
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken thighs boneless, skinless
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 cup buttermilk
  • 1 cup self-rising flour
  • 0.5 cup cornstarch
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 5 cups vegetable oil for frying
For the waffles
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp fine salt
  • 2 eggs large
  • 1.75 cups whole milk
  • 0.5 cup butter unsalted, melted and cooled slightly
  • 1 tsp vanilla extract
  • 1 cooking spray nonstick, for the waffle iron
  • 0.5 cup pure maple syrup for serving

Equipment

  • 1 rimmed baking sheet
  • 1 10-inch heavy skillet
  • 1 7-inch round waffle iron

Method
 

Fry the chicken
  1. Preheat the oven to 200°F.
  2. Set a wire rack inside a rimmed baking sheet.
  3. Season the chicken with 1 teaspoon kosher salt and the black pepper.
  4. Put the chicken in a bowl with the buttermilk and turn to coat.
  5. Cover and refrigerate for 30 minutes.
  6. Mix the self-rising flour, cornstarch, paprika, garlic powder, and remaining 1/2 teaspoon kosher salt in a shallow dish.
  7. Lift each thigh from the buttermilk, let the excess drip off, and dredge it in the flour mixture, pressing to coat.
  8. Set the coated chicken on a plate for 10 minutes.
  9. Heat the vegetable oil in a 10-inch heavy skillet over medium heat to 350°F, using a deep-fry thermometer to monitor the temperature.
  10. Fry the chicken in batches, keeping the oil between 325°F and 350°F, for 5 to 7 minutes per side, until golden brown and the thickest part reaches 165°F.
  11. Transfer the cooked chicken to the prepared rack in the oven while you fry the remaining pieces.
Make the waffles
  1. Whisk the all-purpose flour, sugar, baking powder, and fine salt in a large bowl.
  2. Melt the butter and let it cool slightly.
  3. Whisk the eggs, milk, butter, and vanilla in a second bowl.
  4. Stir the wet mixture into the dry ingredients just until combined; a few small lumps are fine.
  5. Preheat a 7-inch round waffle iron according to the manufacturer’s directions.
  6. Lightly coat the waffle iron with cooking spray.
  7. Cook the batter in batches according to the waffle iron’s directions, typically 4 to 5 minutes per waffle, until the waffles are golden and crisp.
  8. Serve the waffles topped with the chicken and maple syrup.

Notes

For crisp chicken, monitor the oil temperature and avoid crowding the skillet. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken and waffles for up to 2 months. For a gluten-free variation, use gluten-free flour alternatives for both the chicken coating and waffles; the texture may vary.