Crispy fried chicken on Belgian waffles with maple butter and hot honey

Chicken and Waffles for the Crew

Name: Chicken and Waffles for the Crew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb bone-in chicken thighs; 2 cups buttermilk; 2 cups all-purpose flour; 4 cups Belgian waffle mix; 2 cups whole milk; 2 qt peanut or vegetable oil; 1/2 cup unsalted butter; 1/4 cup hot honey

Crispy buttermilk fried chicken on Belgian waffles with maple butter.

Prep: 30 min
Cook: 40 min
Serves 8
Difficulty: hard

Crispy chicken tenders with Belgian waffles on a platter — sweet, salty, and big enough for a crew that earned a splurge breakfast.

1071Cal

82gProtein

80gCarbs

45gFat

Ingredients

4 lb bone-in chicken thighs
2 cups buttermilk
2 cups all-purpose flour
4 cups Belgian waffle mix
2 cups whole milk
2 qt peanut or vegetable oil
1/2 cup unsalted butter
1/4 cup hot honey

Instructions

Brine the chicken: Soak chicken thighs in buttermilk with a tablespoon of salt for at least 30 minutes (or overnight). Remove from fridge 20 minutes before frying so pieces cook evenly.
Mix waffle batter: Prepare Belgian waffle batter per package directions using milk and melted butter. Rest batter 10 minutes while oil heats so starch hydrates and waffles stay crisp outside.
Fry the chicken: Heat oil in a heavy Dutch oven to 350°F on a thermometer. Dredge chicken in seasoned flour, shake off excess, and fry in batches 12–14 minutes until golden and internal temperature reaches 165°F. Drain on a wire rack.
Bake waffles: Cook waffles on a Belgian iron until deep golden, then hold crisp on a rack in a 200°F oven. Do not stack or steam will soften the crust.
Plate and serve: Place one waffle per plate, top with two fried chicken thighs, a knob of maple butter, and a drizzle of hot honey. Serve immediately while chicken skin audibly crunches.

Station workflow

Fry chicken in batches while waffles bake—coordinate so both hit the line within 5 minutes.
Hold fried chicken on a wire rack in a 200°F oven, never on paper towels which trap steam.
Whip maple butter ahead and keep hot honey in squeeze bottles for fast finishing at the line.

Cleanup

Strain fry oil through a fine mesh once cooled; discard if flour bits are heavily browned.
Wipe waffle iron plates while still warm with a damp cloth—dried batter is stubborn once set.

Leftovers

Reheat chicken on a rack at 375°F for 10 minutes to restore crunch; toast waffles separately.
Dice leftover chicken into waffle sandwich sliders with pickles and hot sauce for a quick lunch.