Classic Fried Chicken and Waffles with Spicy Maple Syrup

Classic Fried Chicken and Waffles with Spicy Maple Syrup ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 cups buttermilk
• 2 tbsp hot sauce (e.g., Tabasco or Frank's RedHot)
• 2 cups all-purpose flour
• 0.25 cup cornstarch
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp cayenne pepper
• 0.5 tsp black pepper
• 1.5 tsp kosher salt
• 4 cups peanut oil
• 1.5 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 2 large eggs
• 1.5 cups buttermilk
• 0.25 cup unsalted butter, melted
• 1 tsp vanilla extract
• 0.75 cup maple syrup
• 1 tbsp hot sauce
• 1 tbsp butter

How to make Classic Fried Chicken and Waffles with Spicy Maple Syrup

1. Begin by preparing the chicken: Cut the 1.5 lbs chicken thighs into 2-3 inch pieces. In a large bowl, combine 1.5 cups buttermilk and 2 tbsp hot sauce, then add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. While the chicken marinates, preheat your oven to 200°F (95°C) and place a wire rack on a baking sheet inside. This will keep the fried chicken warm and crisp.
3. Prepare the dry dredge: In a shallow dish, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 1.5 tsp kosher salt until well combined.
4. Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat completely. Shake off any excess and place on a plate.
5. Heat 4 cups peanut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for best results.
6. Carefully add chicken pieces to the hot oil, ensuring not to overcrowd the pot; fry in batches. Cook for 6-8 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
7. Remove fried chicken with tongs or a slotted spoon and place on the prepared wire rack in the warm oven to keep hot while you fry the remaining chicken.
8. Prepare the waffle batter: In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. In a separate bowl, whisk together 2 large eggs, 1.5 cups buttermilk, 1/4 cup melted butter, and 1 tsp vanilla extract.
9. Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine. Do not overmix, as this can lead to tough waffles. Let the batter rest for 5 minutes.
10. Preheat your waffle iron according to the manufacturer's instructions. Lightly grease if necessary. Pour about 1/2 cup of batter per waffle onto the hot iron and cook for 3-5 minutes, or until golden brown and crispy.
11. While waffles cook, prepare the spicy maple syrup: In a small saucepan, combine 3/4 cup maple syrup, 1 tbsp hot sauce, and 1 tbsp butter. Heat over low heat, stirring until the butter is melted and the syrup is warm. Taste and adjust hot sauce to your preference.
12. Serve the crispy fried chicken immediately alongside warm waffles, drizzled generously with the spicy maple syrup. For an extra garnish, you can sprinkle with a pinch of fresh chopped chives.

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