Chicken and Waffles Recipe

• Level: Intermediate
• Servings: 4
• Total time: 10 hours (including marinating and resting)
• Active prep time: 1 hour 15 minutes

Fried Chicken:

• 8 boneless chicken thighs with skin
• 2 cups buttermilk
• 2 1/2 cups all-purpose flour (plus extra if needed)
• 1 tablespoon seasoned salt (e.g., Lawry's)
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme (ground)
• 1/2 teaspoon cayenne pepper (plus extra to taste)
• 1/4 cup milk (plus extra if required)
• Vegetable oil for frying

Waffles:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups milk
• 1 tablespoon vanilla extract
• 4 large egg whites and 2 large egg yolks
• 8 tablespoons (1 stick) salted butter, melted
• 1 to 2 jalapeos, chopped

Sauce:

• 1 cup pancake syrup
• 1/4 cup bourbon
• 4 tablespoons (1/2 stick) salted butter
• 1/4 teaspoon cayenne pepper

Instructions:

1. Special tool: use a deep-fry thermometer.
2. For the chicken: Rinse the chicken thoroughly, then submerge in 1 3/4 cups of buttermilk. Refrigerate for at least overnight or up to 24 hours for best results.
3. Before frying, take the chicken out of the fridge and allow it to rest on the counter for 30 minutes to lose its chill.
4. Meanwhile, preheat your oven to 360F (182C) and prepare the breading mix by combining flour, seasoned salt, paprika, black pepper, thyme, and cayenne pepper in a large bowl. Stir well to blend.
5. In a small bowl, mix milk and the remaining 1/4 cup buttermilk, then pour into the flour mixture. Combine with a fork until lumpy; this helps the coating stick better to the chicken, creating a crispier crust. Add more flour or milk as needed to keep the mixture slightly lumpy.
6. Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until the thermometer reads 365F (185C). Adjust heat as needed to maintain temperature.
7. In batches, coat each chicken piece thoroughly with the breading, pressing it on firmly if necessary, and set on a plate.
8. Fry chicken pieces 3 or 4 at a time, making sure they don't stick together. Cover and cook for 5 to 7 minutes, checking to prevent over-browning. Flip, cover again, and cook for another 3 to 5 minutes. Monitor oil temperature to avoid burning. Transfer cooked pieces to a baking sheet; they won't be fully cooked yet. Repeat for all chicken.
9. Finish cooking the chicken in the oven for 15 minutes. Check doneness by cutting into the thickest part of a piece; if juices are clear and there's no pink meat, it's ready. Cover to keep warm.
10. For the waffles: Preheat the waffle iron on the standard setting. Sift together flour, sugar, baking powder, and salt in a bowl.
11. Whisk milk, vanilla extract, and 2 egg yolks together in a separate bowl. Pour into the dry ingredients, stirring gently until just halfway combined. Add melted butter and chopped jalapeos, mixing gently to incorporate.
12. Beat the 4 egg whites until stiff peaks form. Fold carefully into the batter without fully mixing for a light texture.
13. Cook waffles in batches following your waffle iron's instructions, aiming for a deep golden crispness. Keep warm.
14. For the sauce: Combine pancake syrup and bourbon in a small saucepan, bring to a boil. Reduce heat and simmer for 3-4 minutes. Remove from heat, whisk in butter gradually by tablespoons, then stir in cayenne pepper.
15. To serve: Place two chicken thighs atop each waffle, drizzle with the warm sauce, and serve immediately.