Chicken and Waffle Sliders

Ingredients

• 8 thighs boneless skinless chicken thighs
• 1 cup buttermilk
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1.5 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• 2 quarts vegetable oil for frying
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter
• 2 tablespoon granulated sugar
• 2 eggs large eggs
• 1.75 cups whole milk
• 1 teaspoon vanilla extract
• 2 tablespoon unsalted butter
• ½ cup pure maple syrup
• 2 tablespoon hot sauce (optional)

Instructions

1. 1

   Pour 1 cup of buttermilk into a shallow bowl and place the 8 boneless skinless chicken thighs in it, making sure each piece is fully submerged. Cover and refrigerate for at least 30 minutes while you prepare the waffle batter.

2. 2

   In a large bowl, whisk together 2 cups of all-purpose flour, 0.25 cup of cornstarch, 1.5 teaspoons of kosher salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of paprika, and 0.25 teaspoon of garlic powder. Set this seasoned flour mixture aside on a shallow plate or in another bowl.

3. 3

   Melt 6 tablespoons of unsalted butter in a small saucepan over low heat, then remove from heat and let cool slightly, about 2 minutes. In a large bowl, whisk together 2 large eggs and 2 tablespoons of granulated sugar until light and pale, about 1 minute. Add the cooled melted butter, 1.75 cups of whole milk, and 1 teaspoon of vanilla extract to the eggs and whisk until combined.

4. 4

   In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of kosher salt. Pour the wet ingredients into the dry ingredients and fold together gently with a spatula just until combined — the batter should have some small lumps. Do not overmix, as this will make tough waffles. Set the waffle batter aside.

5. 5

   Pour 2 quarts of vegetable oil into a large heavy-bottomed pot and place an instant-read thermometer in the oil. Set over medium-high heat and bring the oil temperature to 350°F — this takes about 10-12 minutes. You'll know it's ready when a tiny pinch of flour dropped in sizzles immediately and turns golden in about 3 seconds.

6. 6

   Working with 3-4 chicken thighs at a time, remove them from the buttermilk, shake off excess, then dredge thoroughly in the seasoned flour mixture, pressing gently so the coating adheres. Place each coated thigh on a clean plate. Let the coated pieces rest for 5 minutes before frying — this helps the coating stick during cooking.

7. 7

   Carefully lower 3-4 coated chicken thighs into the 350°F oil using a slotted spoon or spider strainer. Fry without moving them for 3 minutes, then flip each thigh carefully. Continue frying for another 3-4 minutes until the coating is deep golden-brown and a meat thermometer inserted into the thickest part reads 165°F internal temperature. The exterior should sound crispy when tapped with a spoon.

8. 8

   Using a slotted spoon, transfer the fried chicken thighs to a plate lined with paper towels. Let them rest for 2 minutes to drain excess oil. Repeat with the remaining chicken thighs. Keep the cooked chicken warm in a 200°F oven while you make the waffles.

9. 9

   Preheat a Belgian waffle maker to medium-high heat — let it heat for about 2 minutes. You'll know it's ready when steam stops coming from the edges and a test drop of water immediately beads and rolls across the surface.

10. 10

    Lightly brush the hot waffle maker plates with melted butter. Pour about 0.75 cup of waffle batter into the center of the bottom plate — it should spread to about 1 inch from the edges. Close the lid gently and cook until the waffle is crispy and golden-brown on the outside and the lid lifts easily, about 3-4 minutes. You want to hear a gentle sizzle; if it's popping loudly, the heat is too high.

11. 11

    Using a thin metal spatula or waffle turner, carefully remove the waffle and place on a cutting board. Repeat with the remaining waffle batter until you have 8 waffles total. Keep cooked waffles warm, loosely covered, on a baking sheet in a 200°F oven.

12. 12

    Warm 0.5 cup of pure maple syrup in a small saucepan over low heat for 2 minutes, then stir in 2 tablespoons of hot sauce if using for a spicy-sweet glaze. To assemble, place one waffle square on a plate, top with one fried chicken thigh, then place another waffle square on top like a sandwich. Drizzle the warm maple syrup over the top and serve immediately — the warm syrup will soak into the waffles while you eat.

Tools you’ll need

• shallow bowl
• large bowl
• whisk
• small saucepan
• plate
• instant-read thermometer
• large heavy-bottomed pot
• slotted spoon
• spider strainer
• paper towels
• Belgian waffle maker
• cutting board
• thin metal spatula or waffle turner
• baking sheet

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