Double the buttermilk, double the flavor!
Prep Time: 35 minutes +plus 2 hours brining
Cook Time: 30 minutes
Serves: 4 to 6
For the Chicken:
- 8 boneless skinless chicken thighs
- 1 cup buttermilk
- 3 tablespoons hot sauce
- 1 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons paprika
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups buttermilk, at room temperature
- 2 large eggs, room temperature
- 8 tablespoons melted butter, cooled to room temperature
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Cooking spray, for the waffle iron
- Maple syrup, butter, and hot sauce, for serving
Brine the Chicken:
Whisk 1 cup buttermilk, hot sauce, sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place chicken thighs in a casserole dish or resealable plastic bag and pour the buttermilk marinade over the chicken, making sure each piece is completely coated in the marinade. Marinate for 2 to 6 hours in the refrigerator.
Dredge and Fry the Chicken:
When ready to fry, remove the chicken from the refrigerator and heat 2 inches of oil in a heavy-bottomed pot to 350 F. Whisk the flour, baking powder, paprika, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Drizzle 3 tablespoons of the buttermilk marinade onto the flour and stir with a fork to create shaggy bits of flour.
Remove a chicken thigh from the buttermilk brine, letting the excess drip off. Dredge in the flour mixture, turning to coat completely and pressing in the flour to adhere. Set on a plate. Repeat with the remaining chicken thighs.
Fry the dredged chicken in batches, turning occasionally, until very crisp and golden brown, 5 to 8 minutes, depending on the size of the thighs. Remove to a baking rack set in a sheet pan and sprinkle with salt.
Make the Waffles:
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk, eggs, melted butter, maple syrup, and vanilla extract in another bowl. Add the buttermilk mixture to the dry mixture. Stir until just combined. Be careful not to overmix. Let the batter sit for 30 minutes.
Preheat a Belgian waffle iron to medium-high. Spray with cooking spray. When the waffle iron is hot, ladle enough batter to just cover the surface (if you overfill, the batter will spill out the sides). Close the waffle iron and cook until very crisp and golden brown, about 5 minutes. Remove to a rack set in a baking sheet. Repeat with the remaining waffle batter. If the waffles have cooled by the time you’re ready to serve, reheat them in a 350 degree F oven for 5 to 8 minutes.
Serve the chicken and waffles with maple syrup, butter, and hot sauce on the side.