This chicken and waffle recipe is a classic comfort food combination. Crispy double-coated fried chicken, fluffy waffles, and a drizzle of hot honey butter sauce. Perfect for a decadent brunch or a fun dinner!
Why You’ll Love This Recipe
- Sweet and Savory: The perfect balance of crispy, savory chicken and soft, sweet waffles.
- Flavor-Packed Marinade: The buttermilk marinade keeps the chicken juicy and tender.
- Hot Honey Butter Sauce: Adds the perfect kick of heat, sweetness, and umami.
- Double-Coated Chicken: Extra crispy with a satisfying crunch.
Ingredients
For the Buttermilk Chicken Marinade:
- 750g boneless chicken thighs
- 1 cup milk
- 1/2 cup pickle juice
- 2 tbsp yogurt
- 1 tbsp hot sauce
- 1 egg
- 2 tsp each: salt, pepper, garlic powder, paprika, chili flakes
For the Coating:
- 1 cup all-purpose flour
- 1 cup potato starch
- 3 tsp each: salt, pepper, paprika, black pepper, chili flakes
- Oil for frying
For the Hot Honey Butter Sauce:
- 80g butter
- 1 tsp brown sugar
- 1 tsp soy sauce
- 1 tbsp hot sauce (adjust to taste)
- 1 tsp honey (adjust to taste)
- 1 tsp vinegar
- 1 tsp each: pepper, chili flakes, paprika, garlic powder
- Pinch of salt
For the Waffles: (Recipe by Preppy Kitchen — Original Recipe Here)
- 270g all-purpose flour
- 60g granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 480ml milk
- 100g unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
For Serving:
- Sesame seeds
- Spring onion, chopped
- More honey (optional)
Instructions
1. Marinate the Chicken:
- In a bowl, combine milk, pickle juice, yogurt, hot sauce, egg, and all the spices.
- Add the chicken thighs and coat them well.
- Cover and marinate in the fridge for at least 4 hours or overnight for best results.
2. Prepare the Coating:
- In a large plate or shallow bowl, mix flour, potato starch, salt, pepper, paprika, black pepper, and chili flakes.
3. Double-Coat the Chicken:
- Dredge each marinated chicken piece in the coating mixture, pressing it well.
- Dip it back lightly into the marinade and then coat it once again in the flour mixture for an extra crispy crust.
4. Fry the Chicken:
- Heat oil in a deep pan.
- Fry the coated chicken pieces until golden brown and crispy, about 6-8 minutes depending on thickness.
- Place on a wire rack to drain excess oil.
5. Make the Hot Honey Butter Sauce:
- In a small saucepan, melt butter over low heat.
- Add brown sugar, soy sauce, hot sauce, honey, vinegar, and the spices along with a pinch of salt.
- Let it gently simmer for 2-3 minutes until everything is combined.
- Adjust the hot sauce for more heat or honey for more sweetness according to your preference.
6. Prepare the Waffles:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix milk, melted butter, eggs, and vanilla extract.
- Combine the wet ingredients with the dry until just combined.
- Always make sure your waffle maker is preheated and very hot before adding the batter for the best crispy waffles.
- Cook according to manufacturer instructions until golden and crisp.
7. Assemble and Serve:
- Place a warm waffle on a plate, top with crispy double-coated fried chicken.
- Drizzle the hot honey butter sauce generously.
- Garnish with sesame seeds, chopped spring onion, and more honey if desired.
Chicken and Waffles with Hot Honey Butter Sauce
A classic comfort food combination
Ingredients
For the Buttermilk Chicken Marinade:
- 750 g boneless chicken thighs
- 1 cup milk
- 1/2 cup pickle juice
- 2 tbsp yogurt
- 1 tbsp hot sauce
- 1 egg
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp chili flakes
For the Coating:
- 1 cup all-purpose flour
- 1 cup potato starch
- 3 tsp salt
- 3 tsp pepper
- 3 tsp paprika
- 3 tsp black pepper
- 3 tsp chili flakes
- Oil for frying
For the Hot Honey Butter Sauce:
- 80 g butter
- 1 tsp brown sugar
- 1 tsp soy sauce
- 1 tbsp hot sauce adjust to taste
- 1 tsp honey adjust to taste
- 1 tsp vinegar
- 1 tsp pepper
- 1 tsp chili flakes
- 1 tsp paprika
- 1 tsp garlic powder
- Pinch of salt
For the Waffles:
- 270 g all-purpose flour
- 60 g granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 480 ml milk
- 100 g unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
For Serving:
- Sesame seeds
- Spring onion chopped
- More honey optional
Instructions
- In a bowl, combine milk, pickle juice, yogurt, hot sauce, egg, and all the spices.
- Add the chicken thighs and coat them well.
- Cover and marinate in the fridge for at least 4 hours or overnight for best results.
- In a large plate or shallow bowl, mix flour, potato starch, salt, pepper, paprika, black pepper, and chili flakes.
- Dredge each marinated chicken piece in the coating mixture, pressing it well.
- Dip it back lightly into the marinade and then coat it once again in the flour mixture for an extra crispy crust.
- Heat oil in a deep pan.
- Fry the coated chicken pieces until golden brown and crispy, about 6-8 minutes depending on thickness.
- Place on a wire rack to drain excess oil.
- In a small saucepan, melt butter over low heat.
- Add brown sugar, soy sauce, hot sauce, honey, vinegar, and the spices along with a pinch of salt.
- Let it gently simmer for 2-3 minutes until everything is combined.
- Adjust the hot sauce for more heat or honey for more sweetness according to your preference.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix milk, melted butter, eggs, and vanilla extract.
- Combine the wet ingredients with the dry until just combined.
- Always make sure your waffle maker is preheated and very hot before adding the batter for the best crispy waffles.
- Cook according to manufacturer instructions until golden and crisp.
- Place a warm waffle on a plate, top with crispy double-coated fried chicken.
- Drizzle the hot honey butter sauce generously.
- Garnish with sesame seeds, chopped spring onion, and more honey if desired.
Frequently Asked Questions (FAQ)
Q. Why use potato starch in the coating? Potato starch helps create an extra light, crisp, and crunchy texture on fried chicken. It absorbs less oil than flour alone and gives the chicken that perfect crispy bite.
Q. Can I bake the chicken instead of frying? Yes, you can bake at 200°C (400°F) for 25-30 minutes, but frying gives it the best crisp.
Q. Can I substitute the waffle recipe? Absolutely! You can use store-bought waffle mix if you’re short on time.
Q. Can the sauce be stored? Yes, store leftover sauce in an airtight container in the fridge for up to a week.
Q. Can I adjust the sweetness or heat of the sauce? Yes, increase the hot sauce if you want it spicier or add more honey for extra sweetness.
