Crispy Shallow-Fried Chicken with Homemade Waffles

Ingredients

• 1 cup Buttermilk (Room temperature)
• 1 Large egg
• 1 tablespoon Hot sauce (Adjust heat to taste)
• 1 cup All‑purpose flour
• 1 tablespoon Cayenne pepper
• 1 tablespoon Garlic powder
• 1 tablespoon Black pepper (fresh cracked) (Freshly cracked for best flavor)
• 1 teaspoon Onion powder
• 2 tablespoons Corn starch
• 1 teaspoon Kosher salt
• 2 pounds Chicken pieces (drumsticks, wings, thighs) (Mixed sizes, skin on)
• 2 cups All‑purpose flour (for waffles)
• 1 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 4 tablespoons Granulated sugar
• 2 teaspoons Baking powder
• 6 tablespoons Unsalted butter (Melted)
• 1 teaspoon Vanilla extract
• 1 cup Whole milk
• 1 cup Heavy cream
• 2 tablespoons Maple syrup (For serving)

Instructions

1. Prepare wet coating for chicken

   In a mixing bowl combine 1 cup buttermilk, 1 egg, and 1 tbsp hot sauce. Whisk until smooth.

   Time: PT5M

2. Prepare dry coating for chicken

   In a separate bowl whisk together 1 cup flour, 1 tbsp cayenne pepper, 1 tbsp garlic powder, 1 tbsp freshly cracked black pepper, 1 tsp onion powder, 2 tbsp corn starch, and 1 tsp kosher salt.

   Time: PT3M

3. Coat the chicken

   Pat chicken pieces dry, dip each piece into the wet mixture, then dredge thoroughly in the dry mixture. Set coated pieces on a wire rack.

   Time: PT5M

4. Heat oil for shallow frying

   Add enough neutral oil (e.g., canola) to a large skillet to reach about 1/2‑inch depth. Heat over medium‑high heat until the oil reaches ~350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Shallow‑fry the chicken

   Working in batches, place chicken pieces in the hot oil without crowding. Fry 4‑6 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to paper towels to drain.

   Time: PT12M

   Temperature: 350°F

6. Mix dry ingredients for waffles

   In a bowl whisk together 2 cups flour, 1 tsp cinnamon, 1 tsp salt, 4 tbsp sugar, and 2 tsp baking powder.

   Time: PT3M

7. Combine wet ingredients for waffles

   In another bowl melt 6 tbsp butter, then whisk in 1 tsp vanilla, 1 cup milk, and 1 cup heavy cream until smooth.

   Time: PT2M

8. Make the waffle batter

   Create a well in the dry mixture, pour in the wet mixture, and stir just until combined. The batter should be slightly lumpy; do not over‑mix.

   Time: PT2M

9. Preheat waffle iron

   Turn on the waffle iron and let it heat to about 375°F (190°C). Lightly grease with melted butter or non‑stick spray.

   Time: PT5M

   Temperature: 375°F

10. Cook waffles

    Pour the recommended amount of batter onto the iron, close the lid, and cook for 3‑4 minutes until golden brown and crisp. Repeat until batter is used.

    Time: PT10M

    Temperature: 375°F

11. Plate and serve

    Arrange a few waffles on a plate, top with 2‑3 pieces of fried chicken, drizzle with maple syrup, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

720

Protein

30g

Carbohydrates

60g

Fat

35g

Fiber

2g

Ingredient Substitutions

• Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice
• Instead of Large egg: Egg substitute or 1 tbsp aquafaba
• Instead of Hot sauce: Sriracha, Tabasco
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Cayenne pepper: Paprika + extra black pepper
• Instead of Garlic powder: Fresh minced garlic (use less)
• Instead of Black pepper (fresh cracked): Pre‑ground black pepper
• Instead of Onion powder: Finely minced onion (dry)
• Instead of Corn starch: All‑purpose flour
• Instead of Kosher salt: Table salt (use ¾ tsp)
• Instead of Chicken pieces (drumsticks, wings, thighs): Chicken breast strips (adjust cooking time)
• Instead of All‑purpose flour (for waffles): Gluten‑free flour blend
• Instead of Ground cinnamon: Nutmeg (smaller amount)
• Instead of Salt: Kosher salt
• Instead of Granulated sugar: Honey (reduce liquid)
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Vanilla extract: Maple extract
• Instead of Whole milk: Almond milk (reduce fat)
• Instead of Heavy cream: Half‑and‑half
• Instead of Maple syrup: Honey, Agave nectar

Equipment Needed

• Mixing bowls (2)
• Whisk or fork
• Tongs
• Large skillet or frying pan
• Waffle iron
• Thermometer (optional) (optional)
• Spatula
• Paper towels

Critical Steps — Do Not Skip

• Ensuring the oil reaches and maintains ~350°F for proper crispness.
• Coating the chicken without over‑breading; a thin, even layer is key.
• Not overcrowding the skillet; this drops oil temperature and leads to soggy chicken.
• Stopping waffle batter mixing as soon as ingredients are combined.

Chef Tips from the Video

• Add a pinch of smoked paprika to the chicken coating for an extra depth of flavor.
• For extra crispness, toss the coated chicken in a little corn starch just before frying.
• Brush the finished waffles with a thin layer of melted butter for a richer taste.

Troubleshooting

Storage

Refrigerator: Store leftover chicken and waffles in airtight containers for up to 3 days.

Freezer: Freeze cooked chicken pieces (separate from waffles) for up to 1 month; reheat in oven.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• The chicken coating can be prepared up to 30 minutes ahead; keep coated pieces covered in the fridge.
• Waffle batter can rest for 10‑15 minutes for a fluffier texture.