Extra-Crispy Chicken and Waffles with Maple Syrup

Why You’ll Love This Recipe

• Shatteringly crisp chicken thanks to a buttermilk soak and a double dredge.
• Fluffy, tender waffles with crisp edges that hold every drop of warm maple syrup.
• Sweet-meets-heat: buttery maple syrup with a flick of hot sauce ties it all together.
• Home-cook friendly with clear timing, temperatures, and make-ahead tips.

Grocery List

• Produce: Fresh chives or flat-leaf parsley (optional garnish)
• Dairy: Buttermilk, eggs, unsalted butter
• Pantry: Boneless skinless chicken thighs, all-purpose flour, cornstarch, sugar, baking powder, baking soda, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne (optional), vanilla extract, hot sauce, pure maple syrup, neutral frying oil (peanut/canola/vegetable)

Full Ingredients

Buttermilk Marinade

• 2 lb boneless, skinless chicken thighs (about 8 pieces)
• 1 1/2 cups buttermilk
• 2 tbsp hot sauce (such as Crystal or Frank’s)
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper

Seasoned Dredge

• 2 cups all-purpose flour (240 g)
• 1/2 cup cornstarch (60 g)
• 2 tsp kosher salt
• 2 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp baking powder
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp freshly ground black pepper

For Frying

• 1 1/2 to 2 quarts neutral oil (peanut, canola, or vegetable), enough for 2 inches in a Dutch oven

Fluffy Waffles

• 1 3/4 cups all-purpose flour (220 g)
• 1/4 cup cornstarch (30 g)
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 2 large eggs, separated
• 1 3/4 cups buttermilk
• 6 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract

Maple–Hot Sauce Syrup & Finishing

• 3/4 cup pure maple syrup
• 1–2 tbsp unsalted butter
• 2–3 tsp hot sauce (or to taste), plus more for serving
• Flaky sea salt, for finishing
• Finely chopped chives or parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk the buttermilk, hot sauce, kosher salt, garlic powder, and black pepper. Add the chicken thighs and turn to coat well. Cover and refrigerate for 2–12 hours. For even cooking, remove the chicken from the fridge 20–30 minutes before frying so it loses its chill.

Step 2: Mix the seasoned dredge

In a wide bowl or shallow baking dish, whisk together the flour, cornstarch, kosher salt, paprika, garlic powder, onion powder, baking powder, cayenne (if using), and black pepper. Set a wire rack over a rimmed baking sheet for the coated chicken to rest.

Step 3: Double-dredge for a craggy crust

Working one piece at a time, lift chicken from the marinade, letting excess drip back. Dredge thoroughly in the flour mixture, pressing to adhere. Before the second pass, drizzle 2–3 tablespoons of the marinade into the dredge and toss with your fingers to create small, shaggy clumps. Dredge the chicken again so those nubbly bits cling to the surface. Place on the rack and let rest 10 minutes to hydrate and set the coating.

Step 4: Fry to shattering crisp

Pour oil into a heavy Dutch oven to a depth of about 2 inches. Heat to 350°F over medium heat. Fry chicken in batches, 3–4 pieces at a time, maintaining 325–350°F. Cook 6–8 minutes, turning once, until deep golden brown and an instant-read thermometer inserted in the thickest part reads 165°F. Transfer to a clean rack set over a sheet pan and keep warm in a 200°F oven while you fry the rest.

Step 5: Make the waffle batter

Preheat your waffle iron to medium-high. In a large bowl, whisk flour, cornstarch, sugar, baking powder, baking soda, and salt. In a second bowl, whisk egg yolks with buttermilk, vanilla, and melted butter. Pour wet into dry and whisk just until mostly smooth (a few small lumps are fine). In a clean bowl, beat egg whites to soft peaks and gently fold into the batter until just combined. Let the batter rest 5 minutes.

Step 6: Cook waffles until fluffy-crisp

Lightly oil or spray the waffle iron. For a Belgian-style iron, add about 3/4 cup batter per waffle (adjust for your model). Cook 4–5 minutes until deeply golden with crisp edges. Transfer finished waffles to the 200°F oven directly on the rack to stay crisp; avoid stacking.

Step 7: Warm the maple–hot sauce syrup

In a small saucepan over low heat, warm the maple syrup with butter until melted. Stir in 2–3 teaspoons hot sauce, to taste. Keep warm.

Step 8: Plate and serve

Set a hot waffle on each plate. Top with 1–2 pieces of fried chicken. Spoon over warm maple–hot sauce syrup, add a flick more hot sauce if you like, and finish with a pinch of flaky sea salt and chopped chives. Serve immediately for maximum crunchy-salty meets sweet-soft bliss.

Pro Tips

• For extra crisp, the combo of cornstarch and baking powder in the dredge is key.
• Rest the coated chicken 10 minutes before frying so the crust adheres and blisters nicely.
• Use a thermometer: 350°F oil and 165°F internal chicken temp are your guardrails.
• Hold fried chicken and waffles on a wire rack in a 200°F oven; never cover or stack.
• Beat egg whites just to soft peaks and fold gently for airy, tender waffles.

Variations

• Nashville-style: Toss hot-from-the-oil chicken in 3 tbsp melted butter, 1–2 tsp cayenne, 1 tsp brown sugar, and a pinch of paprika and garlic powder.
• Kid-friendly: Skip cayenne and serve hot sauce on the side. Use chicken tenders (fry 4–6 minutes).
• Cheddar-chive waffles: Stir 1/2 cup shredded sharp cheddar and 2 tbsp chopped chives into the batter.

Storage & Make-Ahead

Marinate chicken up to 12 hours ahead. The seasoned dredge can be mixed 2 days in advance and stored airtight. Leftover fried chicken keeps 3 days refrigerated; re-crisp on a rack at 400°F for 10–12 minutes. Waffles freeze beautifully: cool, freeze in a single layer, then bag. Reheat straight from frozen in a toaster or a 425°F oven for 5–7 minutes until hot and crisp. Warm leftover maple syrup gently; do not boil.

Nutrition (per serving)

Approx. 1050 calories; 45 g protein; 55 g fat; 85 g carbohydrates; 2 g fiber; 1750 mg sodium. Values are estimates and will vary based on oil absorption, waffle iron, and exact ingredients.