Chicken and Waffles Recipe

Crisp buttermilk fried chicken on a golden waffle with maple syrup and hot sauce — the sweet-salty magic of chicken and waffles is pure American comfort.

Prep time

25 mins

Cook time

25 mins

Total time

50 mins

Servings

4 servings

Calories

720

Ingredients

• 4 bone-in chicken thighs (or 500 g boneless thighs)
• 240 ml buttermilk
• 1 teaspoon hot sauce
• 200 g plain flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne
• Salt and black pepper
• Vegetable oil, for frying
• 200 g plain flour, for the waffles
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 2 eggs
• Maple syrup and hot sauce, to serve + 60 g melted butter + 240 ml milk

Instructions

1. Marinate the chicken in buttermilk and hot sauce for at least 30 minutes, or overnight.
2. Mix the flour, paprika, garlic powder, cayenne, salt and pepper. Dredge the chicken well, pressing the coating on.
3. Heat oil to 175°C (350°F) and fry the chicken for 6 to 8 minutes per side until deep golden and cooked through. Drain and rest.
4. Whisk the waffle flour, baking powder, sugar and salt. Whisk in the eggs, milk and melted butter.
5. Cook in a hot waffle iron for 4 to 5 minutes per waffle until crisp and golden.
6. Serve the chicken on the waffles with maple syrup and hot sauce.

Pro tips

• Resting the dredged chicken for 10 minutes helps the coating stick during frying.
• Keep fried chicken crisp in a low oven while the waffles cook.
• A hot waffle iron is essential; a lukewarm iron makes soggy waffles.

Frequently asked questions