- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 ml
- 2 tbsp
- 450 g
- 30 g
- 2 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 2 tsp
- 1 tsp
- 1 l
- 2 tsp
- ½ tsp
- 1 tbsp
- 60 g
- 120 ml
Process
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In a bowl, combine 240 ml buttermilk, 2 tbsp hot sauce, and a generous pinch of salt. Add the 8 chicken thighs, turn to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
In a shallow dish, whisk 200 g all-purpose flour, 30 g cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne, 1.5 tsp salt, and 1 tsp black pepper.
Remove each chicken thigh from the buttermilk brine, letting excess drip off, then press firmly into the flour mixture, coating both sides. Place on a wire rack and let rest for 10 minutes so the coating adheres.
While the chicken rests, make the waffle batter: in a large bowl, whisk 250 g all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, 1 tbsp sugar, and 0.5 tsp salt.
In another bowl, whisk 2 egg yolks, 360 ml buttermilk, and 60 g melted unsalted butter. Pour the wet mixture into the dry ingredients and stir just until combined; a few lumps are fine.
In a clean bowl, beat 2 egg whites to stiff peaks, then gently fold them into the waffle batter in three additions until no white streaks remain.
Preheat a waffle iron to medium-high and brush with a little melted butter or vegetable oil. Pour about 1 cup of batter per waffle and cook for 4 to 6 minutes, until golden brown and crisp. Keep cooked waffles warm in a 95°C oven.
In a deep heavy pot, heat 1 l vegetable oil to 175°C. Fry the coated chicken thighs in batches of 3 or 4, without crowding, for 5 to 7 minutes per side, until deep golden and the internal temperature reaches 75°C. Drain on a wire rack set over a baking sheet.
To serve, place 1 or 2 waffles on each plate, top with 2 fried chicken thighs, drizzle with maple syrup, and sprinkle with a pinch of cayenne pepper if desired.
Kitchen notes
Kitchen notes
- The most common mistake is frying at too low a temperature: if the oil drops below 165°C, the coating absorbs oil and turns greasy. Use a thermometer and fry in small batches to maintain 175°C.
- Let the coated chicken rest for 10 minutes before frying; this helps the flour mixture hydrate and stick, preventing bald spots.
- For extra-crisp waffles, keep them in a single layer on a wire rack in a 95°C oven instead of stacking them, which traps steam and makes them soggy.
- Do not overmix the waffle batter after adding the egg whites; folding gently preserves the air bubbles that make the waffles light.
Substitutions
- buttermilk→plain yogurt thinned with milk (1:1 ratio)
- chicken thighs→chicken breasts, pounded to even thickness
- maple syrup→honey or sorghum syrup
- vegetable oil→peanut oil or canola oil for frying
Storage & reheating
Store leftover fried chicken and waffles separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken on a wire rack in a 190°C oven for 10 to 12 minutes to restore crispness; reheat waffles in a toaster or 160°C oven for 5 minutes. Do not microwave the chicken, as it will become soggy. For longer storage, freeze fried chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months; reheat from frozen at 200°C for 15 to 20 minutes.
FAQ
The questions we get asked most
Why is my fried chicken soggy instead of crispy?
Soggy chicken usually means the oil temperature was too low or the chicken was crowded in the pot. Fry at a steady 175°C and cook in small batches so the temperature does not drop. Also, drain the chicken on a wire rack, not paper towels, to let steam escape.
Can I make the waffle batter ahead of time?
You can mix the dry ingredients and wet ingredients separately up to 1 day ahead and store them in the refrigerator. Fold in the beaten egg whites just before cooking. If you mix the entire batter ahead, the baking powder loses potency and the waffles will be flat.
How do I know when the fried chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C on an instant-read thermometer inserted into the thickest part. The coating should be deep golden brown and the juices should run clear. If the outside browns too quickly, lower the heat slightly and finish in a 190°C oven.
Can I use chicken breasts instead of thighs?
Yes, but pound them to an even 1.5 cm thickness so they cook through before the coating burns. Breasts cook faster than thighs, so start checking for doneness after 4 minutes per side. They may be slightly less juicy than thighs.
What can I use instead of buttermilk?
For the brine, substitute 240 ml whole milk mixed with 1 tbsp lemon juice or white vinegar and let sit for 5 minutes. For the waffles, use the same ratio: 360 ml milk plus 1.5 tbsp acid. The texture will be very close.
How do I keep waffles crispy while frying the chicken?
Hold cooked waffles in a single layer on a wire rack in a 95°C oven. Do not stack them or cover with foil, which traps steam. If they soften, return them to a 160°C oven for 5 minutes to re-crisp before serving.
Can I freeze the fried chicken and waffles?
Yes, freeze fried chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 200°C for 15 to 20 minutes. Waffles freeze well too; toast them directly from frozen until hot and crisp.
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