Ingredients:
- 4 boneless, skinless chicken thighs (approx. 600g / 21 oz), cut into bite-sized pieces
- 2 cups (475ml / 16 fl oz) buttermilk
- 1 tablespoon (15ml / 0.5 fl oz) hot sauce (like Frank's RedHot)
- 1 teaspoon (5g / 0.2 oz) salt
- 1/2 teaspoon (2.5g / 0.1 oz) black pepper
- 1 cup (120g / 4.2 oz) all-purpose flour
- 1/2 cup (60g / 2.1 oz) cornstarch
- 1 tablespoon (14g / 0.5 oz) paprika
- 1 teaspoon (5g / 0.2 oz) garlic powder
- 1 teaspoon (5g / 0.2 oz) onion powder
- Vegetable oil, for frying (approx. 4 cups / 950ml / 32 fl oz)
- 2 cups (250g / 8.8 oz) all-purpose flour
- 2 tablespoons (24g / 0.8 oz) granulated sugar
- 4 teaspoons (16g / 0.6 oz) baking powder
- 1/2 teaspoon (2.5g / 0.1 oz) salt
- 2 large eggs
- 1 3/4 cups (415ml / 14 fl oz) milk
- 1/2 cup (120ml / 4 fl oz) vegetable oil
- 1 teaspoon (5ml / 0.2 fl oz) vanilla extract
- Maple syrup
- Hot sauce (optional)
- Fresh herbs (e.g., parsley or chives), chopped (optional)
Instructions:
- Combine chicken, buttermilk, hot sauce, salt, and pepper in a bowl. Cover and refrigerate for at least 2 hours, or up to overnight.
- Whisk together dry waffle ingredients. In a separate bowl, whisk together wet ingredients. Combine wet and dry ingredients until just combined (a few lumps are okay).
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy.
- Combine flour, cornstarch, paprika, garlic powder, and onion powder in a shallow dish. Dredge marinated chicken in the flour mixture, ensuring it's fully coated.
- Carefully lower chicken pieces into the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
- Preheat waffle iron according to manufacturer's instructions. Pour batter onto the hot waffle iron and cook until golden brown and crisp.
- Place waffles on plates. Top with fried chicken. Drizzle generously with maple syrup and a dash of hot sauce (if using). Garnish with fresh herbs (if using).