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RECIPE FILE

Hot Honey Chicken & Waffles

Crispy, sticky, sweet-heat chaos in waffle form.

Crispy chicken, golden waffles, and a hot-honey drizzle with just enough bad influence.

The Bite

This is the sweet-heat brunch plate that looks playful until the hot honey starts making very serious points.

Keep the waffle crisp, hit the chicken while it is hot, and let the drizzle do the loud part.

Hot Honey Chicken & Waffles

Crispy chicken. Fluffy waffles. Sticky heat. Breakfast has officially lost supervision.

This is the full sweet-salty-spicy situation: crunchy fried chicken, buttery waffles, and hot honey dripping into every available corner. It is brunch, dinner, and questionable decision-making all at once.

Recipe Meta

  • Prep Time: 25 minutes
  • Marinate Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 55 minutes
  • Servings: 4
  • Difficulty: Medium

For the Chicken

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Coating

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Neutral oil, for frying

For the Waffles

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 3/4 cups whole milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Hot Honey

  • 1/2 cup honey
  • 1 to 2 tablespoons hot sauce
  • 1 teaspoon red pepper flakes
  • 1 teaspoon apple cider vinegar
  • Pinch of kosher salt

For Serving

  • Softened butter
  • Extra hot honey
  • Maple syrup, optional
  • Sliced green onions, optional

Instructions

  1. Marinate the chicken: In a large bowl, whisk together the buttermilk, hot sauce, salt, and black pepper. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 1 hour. If you have more time, 4 hours is even better.
  2. Make the hot honey: Add the honey, hot sauce, red pepper flakes, apple cider vinegar, and salt to a small saucepan. Warm over low heat for 3 to 5 minutes, stirring occasionally. Do not boil it. Remove from the heat and let it sit while you make everything else. The longer it sits, the more the heat wakes up.
  3. Mix the chicken coating: In a shallow bowl, whisk together the flour, cornstarch, salt, garlic powder, smoked paprika, onion powder, black pepper, and cayenne. Drizzle 2 tablespoons of the chicken marinade into the flour mixture and toss with your fingers. Those little clumps become extra crispy bits. Very important science.
  4. Coat the chicken: Remove each piece of chicken from the marinade and let the excess drip off. Press the chicken firmly into the flour mixture, coating every side. Really pack the coating onto the chicken. Transfer to a wire rack or plate and let it rest for 10 minutes.
  5. Heat the oil: Pour about 1 1/2 inches of neutral oil into a heavy skillet or Dutch oven. Heat to 350°F. Do not guess wildly here. A thermometer makes this significantly less chaotic.
  6. Fry the chicken: Carefully lower the chicken into the hot oil. Work in batches so the pan does not get crowded. Fry for about 5 to 7 minutes per side, depending on thickness, until deeply golden and the internal temperature reaches at least 165°F. Transfer to a wire rack. Season lightly with salt while hot.
  7. Make the waffle batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a second bowl, whisk together the eggs, milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients. Stir just until combined. A few small lumps are fine. Do not beat the batter into submission.
  8. Cook the waffles: Preheat and lightly grease your waffle iron. Cook the waffles according to the manufacturer’s instructions until golden brown and crisp on the outside. Keep finished waffles warm in a 200°F oven if needed.
  9. Give the chicken its first hit of honey: While the fried chicken is still warm, drizzle each piece lightly with hot honey. Do not completely soak it yet. We are building toward something.
  10. Build the plate: Place a warm waffle on each plate. Add one or two pieces of fried chicken on top. Add a pat of butter. Drizzle generously with hot honey. If you want the full sweet-salty situation, add a little maple syrup too.
  11. Finish it: Add another small drizzle of hot honey right before serving. Top with sliced green onions if you want a fresh bite. Serve immediately. Napkins are not optional.

Equipment

  • Waffle iron
  • Large heavy skillet or Dutch oven
  • Deep-fry or instant-read thermometer
  • Wire rack
  • Sheet pan or plate
  • Large mixing bowls
  • Shallow bowl for dredging
  • Small saucepan
  • Whisk
  • Tongs

Foodoobie Notes

Editor Note

Thighs beat breasts here: Chicken thighs stay juicier during frying and are much more forgiving.

Buttermilk does the work: The acidity tenderizes the chicken while helping the seasoned coating stick.

Cornstarch = crunch: Mixing cornstarch with flour makes the crust lighter and crispier.

Watch the oil temperature: If the oil is too cool, the chicken gets greasy. If it is too hot, the outside burns before the inside is done. Aim for about 325°F to 350°F while frying.

Hot honey should still taste like honey: Start with one tablespoon of hot sauce and increase from there. The goal is sweet heat, not punishment.

Optional Foodoobie move: Add crushed cornflakes to the flour coating for even more crunch. Then add a slice of crispy bacon between the waffle and chicken. Then pretend this was always the plan.

FOODOOBIE IT

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