A sweet-and-savory spin on a classic comfort dish: golden waffles are topped with crispy, well-seasoned boneless chicken thighs and a simple sauce that blends grape jelly with maple syrup. The result is a plate that balances richness with a fruity, sticky finish.
Info
- Cook time: 1 hour
- Total time: 1 hour 50 minutes
- Yield: 4
Ingredients
For the Chicken
- 1 cup buttermilk
- 4 to 5 dashes hot sauce, plus extra for serving
- 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sweet paprika
- 1 teaspoon baking powder
- 1 teaspoon seasoning salt
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying
For the Grape Jelly Syrup
- 2 tablespoons unsalted butter
- 1/2 cup grape jelly
- 1/2 cup maple syrup
For the Waffles
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups milk
- 1 stick (8 tablespoons) unsalted butter, melted, plus extra for brushing the waffle iron
- 1 teaspoon vanilla extract
- 2 large eggs
- Softened butter, for serving
- Hot sauce, for serving, optional
Instructions
- Brine the chicken: In a large bowl, whisk the buttermilk, hot sauce, salt, and 1/4 teaspoon of the black pepper. Submerge the chicken pieces completely, cover, and refrigerate for 1 hour.
- Prepare the seasoned flour: In a shallow bowl or baking dish, stir together the flour, cornstarch, garlic powder, onion powder, paprika, baking powder, seasoning salt, cayenne, and the remaining 1/2 teaspoon black pepper. Set aside.
- Make the grape jelly syrup: In a medium saucepan over medium-high heat, combine the butter and grape jelly. Cook, stirring occasionally, until both have melted, about 3 minutes. Stir in the maple syrup and set aside.
- Heat the waffle iron and oven: Preheat a waffle iron to medium-high. Preheat the oven to 200°F to keep finished waffles warm.
- Mix the waffle batter: In a medium bowl, whisk the flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate bowl, whisk the milk, melted butter, vanilla, and eggs. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are fine.
- Cook the waffles: Lightly brush the top and bottom of the waffle iron with butter. Fill the iron about three-quarters full (some of the grid should remain visible). Close the lid gently and cook until the waffles are golden brown and crisp, about 5 minutes. Keep them warm in the oven or covered with foil on a plate while you cook the rest.
- Heat the frying oil: Pour 2 inches of oil into a wide, deep pot and heat over medium heat until a deep-fry thermometer reads 350°F.
- Coat half the chicken: Remove half of the chicken from the brine, letting excess drip back into the bowl. Dredge each piece in the seasoned flour, pressing and turning to coat thoroughly. Shake off excess flour and place on a wire rack. (Alternatively, coat the chicken in a brown paper bag or resealable bag.)
- Fry the chicken: Carefully add the coated chicken to the hot oil and fry until golden brown and cooked through, 5 to 6 minutes. Transfer to a clean rack to drain and sprinkle with salt. Repeat with the remaining chicken.
- Assemble: Top the waffles with the fried chicken, butter, grape jelly syrup, and a few dashes of hot sauce, if desired.
Notes
Adding cornstarch to the coating helps the chicken stay crispier for longer.
