Ingredients

4 boneless, skin-on chicken thighs

2 cups buttermilk

1 tablespoon hot sauce

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 cup all-purpose flour

1/2 cup cornstarch

Vegetable oil for frying

2 cups all-purpose flour (for waffles)

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt (for waffles)

2 large eggs

1 3/4 cups milk

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

Instructions

Step 1: Marinate the Chicken: In a large bowl, combine buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 2: Prepare the Coating: In a shallow dish, mix all-purpose flour and cornstarch. Remove the chicken from the marinade and let the excess drip off. Coat each chicken thigh in the flour mixture, pressing to adhere.

Step 3: Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the chicken thighs. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Step 4: Prepare the Waffle Batter: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then whisk in milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 5: Cook the Waffles: Preheat your waffle iron. Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions, until golden brown and crisp.

Step 6: Serve: Plate the waffles and top with a fried chicken thigh. Serve with maple syrup or honey and hot sauce on the side.

Tips & Variations

For extra crispy chicken, double-dip the coated chicken in the buttermilk marinade and flour mixture before frying.

Try adding a pinch of cayenne pepper to the flour mixture for extra heat.

Use frozen waffles in a pinch by heating them in the toaster and adding freshly fried chicken on top.

Substitute buttermilk with milk and 1 tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.

FAQs

Can I use bone-in chicken instead of boneless?

Yes, bone-in chicken can be used but will require longer frying time to ensure it cooks through without burning the coating.

How do I keep the chicken crispy after frying?

Drain the fried chicken on a wire rack instead of paper towels to avoid steaming. Keep it in a warm oven (around 200°F or 95°C) if not serving immediately.