Easy Savory Waffles with Crispy Fried Chicken

1Ingredients

• 1.5 lbsBoneless, skinless chicken thighs
• 1.5 cupsAll-purpose flour (for chicken)
• 0.5 cupCornstarch
• 1 tspSmoked paprika
• 1 tspGarlic powder (for chicken)
• 1 tspOnion powder
• 0.5 tspCayenne pepper (optional)
• 1 tspSalt (for chicken)
• 0.5 tspBlack pepper (for chicken)
• 2Large eggs (for egg wash)
• 0.5 cupMilk (or buttermilk, for egg wash)
• 4 cupsVegetable oil (for frying)
• 1.5 cupsAll-purpose flour (for waffles)
• 2 tspBaking powder
• 0.5 tspBaking soda
• 0.5 tspSalt (for waffles)
• 0.3 tspBlack pepper (for waffles)
• 0.5 tspGarlic powder (for waffles)
• 0.5 cupShredded sharp cheddar cheese (optional)
• 2Large eggs (for waffles)
• 1.5 cupsMilk (for waffles)
• 0.3 cupMelted butter
• to tasteMaple syrup (for serving, optional)
• to tasteHot sauce (for serving, optional)
• Fresh chives or green onions, chopped (for garnish, optional)

2Instructions

1. 1

   In a shallow dish, whisk together 1.5 cups all-purpose flour, cornstarch, smoked paprika, 1 tsp garlic powder, onion powder, cayenne pepper (if using), 1 tsp salt, and 0.5 tsp black pepper. This will be your dry coating for the chicken.

   ⏱ 3 min
2. 2

   In a second shallow dish, whisk the two large eggs and 0.5 cup milk until well combined. This is your wet coating.

   ⏱ 1 min
3. 3

   Dip each chicken thigh into the egg wash, allowing any excess to drip off, then dredge thoroughly in the flour mixture, ensuring it's completely coated. Gently shake off any loose flour and place the coated chicken on a wire rack while you repeat with the remaining thighs.

   ⏱ 8 min
4. 4

   Pour vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it reaches about 2-3 inches up the sides. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).

   ⏱ 10 min
5. 5

   Carefully place 2-3 chicken thighs into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken and place it on a wire rack set over a paper towel-lined baking sheet to drain. Keep warm in a low oven (around 200°F / 95°C) while you cook the remaining chicken.

   ⏱ 20 min
6. 6

   While the chicken fries, begin preparing the waffle batter. In a large bowl, whisk together 1.5 cups all-purpose flour, baking powder, baking soda, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder. If using, stir in the shredded cheddar cheese.

   ⏱ 3 min
7. 7

   In a separate medium bowl, whisk the two large eggs, 1.5 cups milk, and melted butter until smooth.

   ⏱ 2 min
8. 8

   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are perfectly fine for fluffy waffles.

   ⏱ 2 min
9. 9

   Preheat your waffle iron. Lightly grease it if necessary. Pour about 0.5 to 0.75 cup of batter onto the hot waffle iron, close, and cook according to your iron's instructions, typically 3-5 minutes, until golden brown and crisp.

   ⏱ 10 min
10. 10

    Serve the warm savory waffles immediately with the crispy fried chicken. Drizzle with maple syrup or hot sauce, and garnish with fresh chives or green onions if desired.

    ⏱ 1 min