How to Make Chicken and Waffles | Hilah Cooking

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides a similar tangy flavor with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often less expensive.

Marinate boneless skinless chicken thighs in maple syrup, Tabasco, salt, black pepper, and thyme for a couple of hours.

Prepare an egg and yogurt buttermilk mixture.

In a separate bowl, combine flour, cornstarch, and salt.

Dredge marinated chicken thighs in the flour mixture until fully coated.

Set the dredged chicken aside for about 10 minutes to let the batter adhere.

Heat about a half-inch of peanut oil in a deep fryer to 350°F (175°C).

Fry the chicken thighs in the hot oil for about 3-4 minutes on each side until golden brown and crispy.

Adjust the heat to maintain 350°F while cooking the chicken.

Once cooked, drain the chicken on paper towels and let it cool to an edible temperature.

Preheat the waffle iron and prepare the waffle batter according to the recipe.

Pour the waffle batter into the preheated waffle iron and close it.

Wait until the waffle stops steaming or the green light indicates it's done.

Serve the waffle topped with fried chicken and drizzle with maple syrup.

Optionally, add peanut slaw on top of the chicken and waffle.

Fold the waffle in half to create a sandwich and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens