Perfect Homemade Chicken and Waffles (2 ways)

For the marinade, add and mix all ingredients together and add in the chicken. Cover and let marinate for 1-24 hours.

For the dredge, in a medium bowl combine all-purpose flour, cayenne powder, ginger powder, smoked paprika, white pepper, garlic powder, and kosher salt.

Heat oil in a heavy bottom pot to 350℉.

While oil heats, dust a baking sheet with flour and drizzle, and toss a small amount of buttermilk marinade into the flour dredge.

Toss marinated chicken into the flour making sure to coat thoroughly, press flour into chicken, and place onto the floured baking sheet.

Carefully lay chicken (3-4 pieces at a time) into the 350℉ frying oil for 12-15 minutes until the chicken registers 165℉ internally.

Remove chicken from the oil and let cool on a wire rack set in a lined baking sheet.

In a medium bowl, add 95℉ whole milk and whisk in instant yeast, and set to the side.

In a large bowl, add in the eggs and egg yolk then whisk to combine.

Whisk in the yeast mixture until thoroughly combined then gently whisk in melted unsalted butter.

In a large bowl, add all-purpose flour, granulated sugar, and kosher salt. Whisk together.

Whisk wet ingredients into the dry ingredients until smooth.

Wrap and let rest and rise for 1 hour or overnight.

Heat waffle maker to manufacturer’s instructions and spray lightly with cooking spray.

Add ¾ cup, or 1 cup of batter to the center of the waffle maker, close gently with a little press, and let cook for the recommended time.

Remove finished waffle and repeat with remaining batter.

In a small pan, add in honey and heat over medium heat until a little runny. Whisk in cold salted butter, turn off the heat, and continue whisking until emulsified.

Place waffle onto a plate.

Top with the desired piece of chicken.

Drizzle on honey butter and an optional but recommended drizzling of maple syrup.

Start by patting 2lbs of boneless chicken thighs

For the marinade, add and mix all ingredients together and add in the chicken. Cover and let marinate for 1 - 24 hours.

For the dredge, in a medium bowl combine all-purpose flour, cayenne powder, ginger powder, smoked paprika, white pepper, garlic powder, and kosher salt.

Heat oil in a heavy bottom pot to 350℉.

While oil heats, dust a baking sheet with flour and drizzle, and toss a small amount of buttermilk marinade into the flour dredge.

Toss marinated chicken into the flour making sure to coat thoroughly, press flour into chicken, and place onto the floured baking sheet.

Carefully lay chicken (3 - 4 pieces at a time) into the 350℉ frying oil for 8 - 10 minutes until the chicken registers 165℉ internally.

Remove chicken from the oil and let cool on a wire rack set in a lined baking sheet.

In a medium bowl, add 95℉ whole milk and whisk in instant yeast, and set to the side.

In a large bowl, add in the eggs and egg yolk then whisk to combine.

Whisk in the yeast mixture until thoroughly combined then gently whisk in melted unsalted butter.

In a large bowl, add all-purpose flour, granulated sugar, and kosher salt. Whisk together.

Whisk wet ingredients into the dry ingredients until smooth.

Wrap and let rest and rise for 1 hour or overnight.

Heat small waffle iron according to the manufacturer's instructions and spray lightly with cooking spray.

Add ¼ cup of batter to the center of the waffle maker, close gently with a little press, and let cook for the recommended time.

Remove finished waffle, brush with garlic butter and repeat with remaining batter.

Melt unsalted butter over medium heat until completely melted.

Remove from heat and gently in the minced garlic cloves then add in the finely chopped parsley.

Combine all ingredients in a small bowl and whisk until thoroughly combined.

Place a piece of chicken on a piece of garlic waffle with a dollop of spicy honey mustard, and finish with a second piece of garlic waffle on top.