The BEST Chicken and Waffles Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

waffle mix

🥗Healthier: homemade waffle batter

💰Cheaper: flour + baking powder + sugar

Homemade batter can be more cost-effective.

Marinate chicken in a large bag or bowl with 1 cup cold whole buttermilk, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon salt, 0.5 teaspoon paprika, and 2 teaspoons hot sauce. Seal the bag and mush to combine. Add 4 boneless chicken thighs, remove air, seal, and refrigerate for at least 3 hours or overnight.

Prepare waffle batter off camera, whisking dry ingredients in one bowl and wet ingredients in another. Combine the two without overmixing. Preheat waffle iron.

In a shallow dish, add 1.5 cups all purpose flour, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and black pepper. Mix well. Set oil over medium heat to reach 350°F.

Dredge marinated chicken thighs in the flour mixture, ensuring good coverage. Shake off excess flour and set aside on a quarter sheet pan.

Monitor the oil temperature as you dredge the chicken. When ready, carefully place the chicken in the hot oil. Fry for about 10 minutes until golden brown and cooked through, adjusting heat as necessary.

While chicken fries, finish cooking the waffles in the preheated waffle iron, using a third of a cup of batter for each waffle. Cool waffles on a wire rack to avoid sogginess.

Once chicken is golden brown, remove from oil and drain on paper towels. Take the oil off heat.

Assemble by adding butter and a piece of chicken onto a stack of waffles. Drizzle liberally with maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens