chicken and waffles

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup milk
• Vegetable oil, for frying
• 8 large waffles (store-bought or homemade)
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, and pepper.
2. Add the chicken pieces to the buttermilk mixture and toss to coat thoroughly. Let marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
3. In a separate bowl, whisk together flour and baking powder.
4. In a small bowl, whisk together milk and 1 tablespoon of the flour mixture until smooth. This is your slurry.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Dredge the marinated chicken pieces in the flour mixture, shaking off any excess.
7. Add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 6-8 minutes per side, or until golden brown and cooked through.
8. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
9. Warm the waffles according to package directions.
10. Serve the crispy chicken on warm waffles, drizzled with maple syrup.

Notes

• For extra crispy chicken, you can double dredge the chicken in the flour mixture twice before frying.
• Don't overcrowd the skillet when frying the chicken to ensure even cooking and browning.
• Store leftover chicken and waffles in an airtight container in the refrigerator for up to 3 days.
• For a sweeter flavor, consider adding a pinch of cinnamon or nutmeg to the buttermilk marinade.
• To ensure waffles are crispy, keep them warm in a low oven (200°F/93°C) while serving.