JesseEatzCrispy, buttermilk-brined fried chicken served atop fluffy, golden malted waffles with a spicy syrup kick.
In a large bowl, whisk together buttermilk, hot sauce, and a pinch of salt. Add chicken pieces and refrigerate.
Brining for at least 4 hours ensures the juiciest chicken.
In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, paprika, and cayenne.
In another bowl, whisk eggs, milk, and melted butter for the waffles. In a separate large bowl, combine the dry waffle ingredients. Fold the wet into the dry.
Don't overmix the batter; small lumps are fine.
Heat oil in a deep skillet or dutch oven to 350°F. Dredge chicken in the flour mixture, pressing to adhere.
Fry chicken in batches for 6-8 minutes per side until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
While chicken rests, cook the waffle batter in a preheated waffle iron until golden and crisp.
Plate the waffles, top with fried chicken, and serve immediately with maple syrup.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.