Name: Classic Chicken & Waffles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 qt. buttermilk -; 2 tbsp. kosher salt -; Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.) -; Vegetable oil, for frying -; 2 c. all purpose flour -; 1 tbsp. paprika -; 1 tsp. cayenne -; Kosher salt -; Freshly ground black pepper -; 2 large eggs -; 2 c. all-purpose flour -; 2 tbsp. granulated sugar -; 1 tsp. baking powder -; 1/2 tsp. baking soda -; 1 c. sour cream -; 1 c. milk -; 6 tbsp. butter, melted, plus more for waffle iron -; 3 Large eggs, separated -; -

Ingredients for - Classic Chicken & Waffles

1. 1 qt. buttermilk

2. 2 tbsp. kosher salt

3. Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.)

4. Vegetable oil, for frying

5. 2 c. all purpose flour

6. 1 tbsp. paprika

7. 1 tsp. cayenne

8. Kosher salt

9. Freshly ground black pepper

10. 2 large eggs

11. 2 c. all-purpose flour

12. 2 tbsp. granulated sugar

13. 1 tsp. baking powder

14. 1/2 tsp. baking soda

15. 1 c. sour cream

16. 1 c. milk

17. 6 tbsp. butter, melted, plus more for waffle iron

18. 3 Large eggs, separated

19.

How to cook deliciously - Classic Chicken & Waffles

1 . Stage

Brine chicken: In a large bowl, mix together buttermilk and 2 tablespoons salt. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.

2 . Stage

Meanwhile, make waffles: Preheat oven to 200°. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and a pinch of kosher salt.

3 . Stage

In a separate bowl, whisk together sour cream, milk, butter and egg yolks. Gently fold wet mixture into dry mixture.

4 . Stage

In a large bowl, using a hand mixer (or in the bowl of a stand mixer), beat egg whites until stiff peaks form. Fold whipped egg whites into batter, being careful not to over mix. (A few fluffy streaks of whites are fine!)

5 . Stage

Heat waffle iron according to manufacturer’s instruction. When the iron is hot, brush grates with melted butter. Spoon about ⅓ cup of batter into waffle maker and cook until golden, about 5 minutes. Repeat with remaining batter. Place cooked waffles in a clean kitchen towel on a baking sheet. Place in oven to keep warm while preparing chicken.

6 . Stage

When ready to fry: Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2" to 3" deep, then preheat until oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack.

7 . Stage

Transfer chicken from brine to another sheet pan and dry thoroughly with paper towels. Season generously with salt and pepper.

8 . Stage

In a large, deep bowl, whisk together flour, paprika, cayenne, salt, and pepper. In a large bowl, beat eggs with 2 tablespoons water. Using tongs, place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes (internal temperature should read 165º). Bring oil back to 350º before adding last batch.

9 . Stage

Place chicken on wire rack and season with salt immediately. Plate waffles with a pat of butter and top with 2 to 3 pieces of fried chicken. Serve with maple syrup on the side for drizzling.