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Chicken and waffles
Whisk the buttermilk, hot sauce and salt in a bowl, add the chicken and turn to coat. Cover and refrigerate for at least four hours, or overnight.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chicken and waffles take?
5 hr 20 min all in — 30 min prep, 50 min cook, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Dutch oven, Tongs, Baking tray, Oven, Waffle iron.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
How much sugar?
2 tbsp of Sugar.
What can I use instead?
Buttermilk → Milk soured with lemon juice, 1 tbsp per 250 ml. Leave it ten minutes before using. Thinner, but it works for both marinade and batter. Maple syrup → Hot honey. The common modern swap. Sweeter and sharper, and no need for hot sauce on the side.
What should I watch for?
Hot oil. Lower the chicken in away from you, and never fill the pot more than half full.
Any tips from this recipe?
Boneless thighs fry in seven to eight minutes and are easier to eat with a knife and fork on top of a waffle. Whisk a spoonful of hot sauce into the warm syrup, or into warm honey, for a quick spicy syrup. Leftover chicken reheats crisp on a rack at 200°C for 15 minutes. The microwave makes it soggy.
Can I prepare this ahead?
Leftover chicken reheats crisp on a rack at 200°C for 15 minutes. The microwave makes it soggy. Whisk the buttermilk, hot sauce and salt in a bowl, add the chicken and turn to coat. Cover and refrigerate for at least four hours, or overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.