Nashville Hot Chicken and Waffles

Nashville Hot Chicken and Waffles ingredients

• 8 pieces Boneless, Skinless Chicken Thighs
• 2 cups Dill Pickle Brine
• 2 cups All-Purpose Flour
• 0.25 cup Cornstarch
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1.5 cups Buttermilk
• 1 Large Egg
• 4 cups Vegetable Oil (for frying)
• 2 tbsp Cayenne Pepper
• 1 tbsp Brown Sugar
• 1 tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 0.5 tsp Salt
• 1.5 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 2 tbsp Granulated Sugar
• 0.5 tsp Salt
• 1.5 cups Milk
• 2 Large Eggs
• 0.25 cup Melted Unsalted Butter
• as needed Dill Pickle Slices (for garnish)
• as needed Maple Syrup (for serving)

How to make Nashville Hot Chicken and Waffles

1. Begin by brining the chicken: Place 8 boneless, skinless chicken thighs in a large bowl or resealable bag and pour in 2 cups dill pickle brine. Marinate in the refrigerator for at least 4 hours, or preferably overnight, to tenderize the chicken and add flavor.
2. For the waffles: In a large bowl, whisk together 1.5 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. In a separate bowl, whisk together 1.5 cups milk, 2 large eggs, and 1/4 cup melted unsalted butter. Add the wet ingredients to the dry ingredients and mix until just combined; a few lumps are fine. Do not overmix.
3. Preheat your waffle iron according to the manufacturer's instructions. Keep the waffle batter at room temperature while you prepare the chicken.
4. Prepare the dredging stations for the chicken: In a shallow dish, combine 2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. In another shallow dish, whisk together 1.5 cups buttermilk and 1 large egg.
5. Remove chicken from the pickle brine and pat it very dry with paper towels. Dredge each chicken thigh first in the flour mixture, ensuring it's fully coated. Then dip it into the buttermilk mixture, allowing excess to drip off, and finally dredge it back into the flour mixture, pressing to adhere a thick coating.
6. Heat 4 cups vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
7. Carefully lower 2-3 chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Remove chicken to a wire rack set over a baking sheet to drain, and keep warm in a low oven (200°F/95°C) while frying the remaining chicken.
8. While the chicken is frying, cook the waffles: Pour about 1/2 cup of waffle batter (or as directed by your waffle iron) onto the hot iron. Cook for 3-5 minutes, or until golden brown and crisp. Remove and keep warm with the chicken.
9. To make the hot oil glaze: Once all chicken is fried, carefully scoop out 1/2 cup of the hot frying oil into a heatproof bowl. Stir in 2 tablespoons cayenne pepper, 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Whisk until smooth.
10. Using tongs, dip each hot fried chicken thigh into the spicy oil mixture, coating both sides generously. Place the coated chicken back on the wire rack.
11. Serve the Nashville hot chicken immediately on top of warm waffles. Garnish with dill pickle slices and drizzle with maple syrup for a perfect balance of sweet, spicy, and savory flavors.

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