Sweet and Savory Crispy Buttermilk Chicken And Waffles Recipe
Prep Time:
5 hours
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • ¼ cup smoked paprika
  • 3 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon freshly cracked black pepper
  • 2 cups buttermilk
  • ⅓ cup sriracha
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • 2 pounds boneless, skinless chicken thighs, cut into halves
  • ¼ cup honey
  • ¼ cup whole-grain mustard
  • ¼ cup Kewpie mayo
  • 2 tablespoons sriracha, or to taste
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon freshly cracked black pepper
  • 2 cups buttermilk, room temperature
  • 6 tablespoons unsalted butter, melted and cooled
  • 2 large eggs, room temperature, whites separated from yolks
  • 3 tablespoons chopped fresh chives, plus more, for garnish
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • 3 cups avocado oil (or other vegetable oil with a high smoke point)
Directions
  1. Combine all of the spice mix ingredients in a small bowl and set aside.
  2. In a separate container, mix together the buttermilk, sriracha, rosemary, sage, and thyme for the brine. Whisk in 2 tablespoons of the spice mix.
  3. Add the chicken and brine to a large plastic bag, sealing it tightly.
  4. Refrigerate the chicken for at least 4 hours and up to 12 hours.
  5. Make the spicy honey mustard sauce by whisking together all of the ingredients in a small bowl. Cover and refrigerate until ready to use (this may be made in advance, along with the chicken in brine).
  6. For the waffles, combine the flour, baking powder, salt, baking soda, and pepper in a large bowl.
  7. Add the buttermilk, melted butter, and egg yolks, whisking until smooth.
  8. In a separate bowl, beat the egg whites until stiff.
  9. Carefully fold the beaten whites into the batter.
  10. Fold in the chopped chives.
  11. Preheat a 5-inch waffle iron.
  12. Preheat the oven to 250 F.
  13. Add ¼ cup batter to the hot waffle iron and cook until golden brown and crisp (adjust the amount for different-sized irons).
  14. Continue making waffles until all of the batter is used, transferring them to a parchment-lined baking sheet as they are cooked.
  15. Keep the waffles warm in the oven.
  16. To fry the chicken, combine the flour, cornstarch, and baking powder with the remaining spice mix in a large baking dish.
  17. Remove the chicken from the brine and place it on a separate dish or plate.
  18. Heat the oil to 325 F in a deep skillet or pot.
  19. When the oil is hot, dredge the chicken a few pieces at a time in the flour mixture, shaking off the excess.
  20. Add the chicken to the pan and cook on both sides until deep golden brown and crispy (6–8 minutes, depending on the thickness of the chicken).
  21. Place the cooked the chicken on a rack set over a parchment-lined pan.
  22. Continue dredging and cooking the remaining chicken, adjusting the oil temperature as needed.
  23. To serve, arrange the warm waffles on a platter or individual plates, top with the chicken pieces, and drizzle on some of the spicy honey mustard sauce.
  24. Garnish with more chopped fresh chives, and enjoy immediately.