Chicken and Waffles

Method

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1. Whisk the buttermilk with the salt and hot sauce, submerge the chicken, and refrigerate 4 hours or overnight.

   Mark done

2. For the waffles, whisk the flour, yeast, sugar and salt, then beat in the milk, melted butter and eggs. Cover and leave in the fridge overnight, or at room temperature for 90 minutes.

   Mark done Start 90 min timer

3. Mix the flour, cornflour, paprika, garlic powder, pepper and cayenne in a wide dish.

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4. Lift each thigh from the buttermilk, letting some cling, and press it hard into the flour. Press, do not sprinkle — that pressure is what makes the craggy crust.

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5. Rest the coated chicken on a rack for 15 minutes so the coating hydrates and stays put.

   Mark done Start 15 min timer

6. Heat the oil to 165C. Fry 4 pieces at a time for 12 to 14 minutes, turning halfway, until deep golden and 75C at the bone. Drain on a rack and salt at once.

   Mark done Start 12 min timer

7. Cook the waffles in a hot waffle iron until deep brown and crisp, about 4 minutes each.

   Mark done Start 4 min timer

8. Serve a waffle under two pieces of chicken, with maple syrup and hot sauce poured over the lot.

   Mark done

Chef’s Tips

• 165C, not hotter. Thighs on the bone need time, and a hot pan burns the crust first.
• Rest the coated chicken 15 minutes before frying so the crust bonds.
• Yeasted waffle batter overnight. It is a different food from the quick version.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Maple syrup and hot sauce
• Collard greens
• Strong coffee

Storage & Reheating

Chicken keeps 3 days refrigerated; recrisp at 190C fan for 10 minutes. Waffles freeze well and toast from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.