Description
A cherished comfort food combining crispy fried chicken and fluffy waffles, drizzled with a spicy honey butter sauce, perfect for family gatherings.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional)
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- Oil for frying (vegetable or canola)
- 2 cups all-purpose flour (for waffles)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups milk
- â…“ cup melted butter
- 1 teaspoon vanilla extract
- 4 tablespoons butter (for sauce)
- ½ cup honey (or maple syrup)
- 1-2 teaspoons hot sauce (adjust to taste)
- Pinch of cayenne (optional)
Instructions
- Soak the chicken in buttermilk, garlic powder, paprika, cayenne, salt, and black pepper for at least 30 minutes, or overnight for deeper flavor.
- Prepare the dredging mixture by combining flour and cornstarch in a shallow dish.
- Dredge each piece of marinated chicken in the flour mixture, ensuring it’s well-coated.
- Heat oil in a deep skillet over medium-high heat. When the oil is hot, carefully add the coated chicken pieces, cooking until golden brown and fully cooked, about 6-8 minutes on each side.
- While chicken cooks, whisk together the waffle batter components. Pour the combined wet ingredients into the dry mixture and stir until just combined.
- Preheat the waffle iron and pour the batter according to the iron’s instructions, cooking until golden brown and crispy.
- For the spicy honey butter sauce, whisk melted butter, honey, hot sauce, and cayenne together in a bowl to taste.
- On each plate, stack a waffle, top with a piece of fried chicken, and drizzle the spicy honey butter sauce over everything.
Notes
For extra crispy chicken, let the dredged chicken rest for 10-15 minutes before frying. Store leftovers separately in airtight containers for up to three days.