Crispy Fried Chicken and Maple Butter Waffles

Let’s make it

1. 1

   Chicken

   In a large bowl, whisk together buttermilk, hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken thighs and marinate for at least 1 hour, preferably 4 hours in the refrigerator.

2. 2

   Chicken

   In a separate large bowl, mix flour, cornstarch, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, and baking powder to create the dredging mixture.

3. 3

   Frying

   Heat vegetable oil in a deep heavy skillet or pot to 175°C (350°F) for frying. The oil should be about 5 cm deep.

4. 4

   Chicken

   Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat well. Set aside on a wire rack.

5. 5

   Frying

   Fry chicken pieces in batches, without crowding, for about 12-15 minutes until golden brown and internal temperature reaches 165°F (74°C). Turn occasionally for even cooking. Drain on paper towels.

6. 6

   Waffles

   Meanwhile, preheat waffle iron according to manufacturer’s instructions. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

7. 7

   Waffles

   In another bowl, whisk milk, eggs, and half the melted butter until combined. Pour wet ingredients into dry ingredients and mix until just combined.

8. 8

   Waffles

   Brush waffle iron with a little melted butter. Pour batter onto waffle iron and cook until waffles are golden and crisp, about 4-5 minutes. Keep waffles warm in a low oven.

9. 9

   Maple Butter

   To make maple butter, combine remaining melted butter with maple syrup and 1 tablespoon sugar in a small bowl. Mix well until creamy.

10. 10

    Serving

    Serve fried chicken on top of waffles, drizzled with generous spoonfuls of maple butter. Optionally, add extra maple syrup for sweetness.