Chicken and Waffles with Maple Syrup

Instructions

1. 1

   Brine the Chicken (4 hours to overnight)

   • In a large bowl, whisk together 2 cups of buttermilk, 1 tablespoon of hot sauce, and 1 tablespoon (3 tsp) of salt.
   • Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for maximum tenderness and flavor.
2. 2

   Prepare the Waffle Batter (10 minutes)

   • In a large bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and 1/2 teaspoon of salt.
   • In a separate medium bowl, whisk the remaining 2 cups of buttermilk with the eggs, melted butter, and vanilla extract until smooth.
   • Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. A few lumps are perfectly fine; do not overmix.
   • Set the batter aside to rest for at least 10-15 minutes. This allows the gluten to relax, resulting in a more tender waffle.
3. 3

   Dredge the Chicken (15 minutes)

   • In a shallow dish, whisk together the remaining 2 cups of all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and the remaining 1 teaspoon of salt.
   • Remove the chicken from the brine one piece at a time, allowing excess buttermilk to drip off. Do not pat dry.
   • Dredge each piece thoroughly in the seasoned flour, pressing firmly to create a thick, even coating. Shake off any excess.
   • Place the coated chicken on a wire rack and let it rest for 15 minutes. This helps the coating adhere to the chicken, ensuring a crispier crust.
4. 4

   Fry the Chicken (20-25 minutes)

   • While the chicken rests, pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat to 350°F (175°C).
   • Carefully place a few pieces of chicken in the hot oil, skin-side down, ensuring not to overcrowd the pan. Work in 2-3 batches.
   • Fry for 6-8 minutes per side, until the chicken is a deep golden brown, crispy, and cooked through. An instant-read thermometer inserted into the thickest part should register 165°F (74°C).
   • Remove the cooked chicken and place it on a clean wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while you fry the remaining batches.
5. 5

   Cook the Waffles (15-20 minutes)

   • While the chicken is frying, preheat your waffle iron according to the manufacturer's instructions.
   • Lightly grease the waffle iron if needed. Pour the recommended amount of batter onto the hot iron.
   • Cook for 3-5 minutes, or until the waffle is golden brown and crisp and the steam stops.
   • Transfer cooked waffles to the wire rack in the warm oven to keep them crisp.
6. 6

   Assemble and Serve

   • Place a warm waffle on each plate.
   • Top with one or two pieces of hot fried chicken.
   • Serve immediately with a pat of butter and a generous drizzle of warm maple syrup.