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Crispy Chicken and Waffles Recipe with Spicy Maple Hot Sauce

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A comforting and flavorful dish featuring crispy fried chicken thighs paired with fluffy buttermilk waffles and a spicy maple hot sauce drizzle. Perfect for brunch or a special weeknight treat.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs
  • 1 cup buttermilk
  • 1 teaspoon hot sauce (optional)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • Vegetable oil for frying (peanut or canola oil recommended)
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 ¾ cups buttermilk
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup pure maple syrup
  • 2 tablespoons hot sauce (Frank’s RedHot preferred)
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Marinate the chicken: In a large bowl, whisk together 1 cup buttermilk and 1 teaspoon hot sauce. Add chicken thighs, turning to coat. Cover and refrigerate for at least 1 hour or up to overnight.
  2. Prepare the dredging flour: In a separate bowl, combine 1 ½ cups flour, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper. Mix well.
  3. Heat about 2 inches of vegetable oil in a cast-iron skillet to 350°F (175°C).
  4. Dredge the chicken: Remove chicken from marinade, letting excess drip off. Coat each piece in the seasoned flour, pressing to adhere. For extra crunch, dip back into buttermilk quickly, then flour again.
  5. Fry the chicken: Place chicken pieces skin side down in hot oil. Fry 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a cooling rack.
  6. Make the waffle batter: Whisk 2 cups flour, sugar, baking powder, and salt in a large bowl. In another bowl, beat eggs, then stir in buttermilk, melted butter, and vanilla. Combine wet and dry ingredients, mixing until just combined.
  7. Cook the waffles: Preheat and grease waffle iron. Pour ½ to ¾ cup batter into center, close lid, and cook 4-5 minutes until golden and crisp. Keep warm if needed.
  8. Prepare the spicy maple hot sauce: In a small saucepan, combine maple syrup, hot sauce, apple cider vinegar, smoked paprika, and salt. Warm gently over low heat until heated through, stirring occasionally.
  9. Serve: Plate waffles, top with crispy chicken, and drizzle generously with spicy maple hot sauce. Optionally add extra maple syrup or fresh herbs.

Notes

Maintain oil temperature at 350°F for crispy chicken without greasiness. Fry in batches to avoid overcrowding. Let chicken rest on a cooling rack after frying to keep crisp. Do not overmix waffle batter; a few lumps are fine. Warm the spicy maple sauce gently without boiling. Marinate chicken overnight for best flavor. Waffles can be made ahead and reheated.

Nutrition

Keywords: crispy chicken, waffles, spicy maple hot sauce, comfort food, brunch recipe, fried chicken, buttermilk waffles

Find it online: https://leilameals.com/crispy-chicken-and-waffles-recipe-with-spicy-maple-hot-sauce-easy-and-perfect/