Buttermilk Chicken & Waffles Recipe

Marinate

In a medium bowl combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the bite-sized chicken pieces, cover, and refrigerate for at least 1 hour, preferably 3–6 hours (up to overnight).

Prepare dredge

In a shallow bowl or wide plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon granulated sugar until evenly combined.

Egg wash

In a separate bowl whisk 1 large egg with 1/2 cup buttermilk until smooth.

Dredge the chicken

Remove chicken from the marinade in batches, letting excess drip off. Toss pieces in the flour mixture to coat, then dip into the egg-buttermilk wash, and return to the flour mixture for a final coat. Press the flour mixture onto the chicken to form a good crust. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour 3 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/4 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of batter—the oil should sizzle and brown in about 45–60 seconds.

Fry

Fry the chicken in batches without crowding, 3–4 minutes per side (6–8 minutes total) for bite-sized pieces, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 325–350°F. Use a slotted spoon to transfer the fried chicken to a paper towel-lined tray or a wire rack set over a baking sheet. Lightly season with a pinch of salt while hot.

Keep warm

If making ahead, keep cooked pieces warm in a single layer on a wire rack in a 200°F (95°C) oven while finishing remaining chicken and waffles.

Preheat waffle iron

Preheat your waffle iron according to manufacturer instructions on a medium-high setting. Brush or spray with 1 teaspoon neutral oil or melted butter just before adding batter.

Make batter

In a large bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon salt. In a separate bowl whisk 1 large egg with 1 cup buttermilk, 3 tablespoons melted cooled butter and 1/2 teaspoon vanilla. Pour the wet ingredients into the dry and fold gently until just combined; small lumps are fine. Do not overmix.

Fold in pearl sugar

Fold in 1/2 cup pearl sugar gently so pockets of sugar remain intact. If using coarse sugar that may melt, fold in just prior to scooping for each waffle to preserve pearl bits.

Cook waffles

Spoon the recommended amount of batter into the preheated waffle iron (usually about 1/2 to 3/4 cup depending on your iron). Close and cook until waffles are golden brown and cooked through, 3–5 minutes, letting the pearl sugar caramelize slightly but not burn. Transfer waffles to a wire rack to keep crisp while you finish remaining waffles.

Warm syrup and butter

In a small saucepan over low heat warm 3/4 cup maple syrup with 2 tablespoons unsalted butter just until melted and fragrant; do not boil. Stir in 1/8 teaspoon salt to balance sweetness. Keep warm.

Assemble

Place one pearl sugared waffle on each plate. Top with a generous handful of hot fried chicken bites. Dot with remaining butter (or let it melt over the hot chicken) and drizzle warm maple syrup over the chicken and waffle. Dust lightly with 1 tablespoon powdered sugar if desired and sprinkle chopped chives or parsley for color.

Serve

Serve immediately while waffles are crisp and chicken is hot. Provide extra syrup at the table.