Fried Chicken and Waffles


  1. Sweet Hot Maple Glaze:
  2. 1 cup honey
  3. 1 cup maple syrup
  4. 1 tsp chilli powder
  5. 1 tsp paprika
  6. 1 tsp ground black pepper
  7. 1 tsp apple cider vinegar
  8. 1/4 tsp cayenne
  9. 1/2 tsp salt
  10. Waffle
  11. Waffle mix according to packaging
  12. 7-8 dash hot sauce
  13. 3-4 scallions chopped
  14. Fried Chicken
  15. Oil, for frying
  16. 8 boneless chicken thighs
  17. 1 cup buttermilk
  18. 2 cups all purpose flour
  19. 1 tsp Garlic powder
  20. 1 tsp onion powder
  21. 1 tsp paprika
  22. 1 tsp ground black pepper
  23. 1 1/2 tsp salt


  1. For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.

  2. Preheat a Belgian waffle iron to medium heat according to the manufacturer’s instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.

  3. For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.

  4. Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.

  5. Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.

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