Waffle-crusted fried chicken (... and waffles)

Published On 09/01/2014 Published On 09/01/2014
Waffle-crusted fried chicken and waffles — Thrillist Recipes
Drew Swantak
Drew Swantak

Waffle-Crusted Chicken and Waffles Recipe

Total Time:  2 hours, 30 minutes
Yield:  4 servings


  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons poultry seasoning
  • 2 teaspoons garlic powder
  • 12 (about 3lbs) whole chicken wings
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 4 1/2 teaspoons sugar
  • 1/3 teaspoon salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 2 2/3 cups milk
  • 3/4 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 egg yolk
  • 3/4 cup water
  • 6.5-inch round waffle iron
  • Deep-fat fryer or 3-quart Dutch oven fitted with an oil thermometer


  • In a small bowl combine salt, black pepper, cayenne pepper, poultry seasoning, and garlic powder. Place wings in a shallow dish. Sprinkle all sides evenly with the seasoning. Cover and chill in the refrigerator for 1 hour.
  • Preheat waffle iron.
  • In a medium bowl, combine flour, baking powder, sugar, and salt for the waffles. In a large mixing bowl, beat eggs with an electric hand mixer until fluffy. Stir in oil, milk, and vanilla. Add dry ingredients and mix just until smooth.
  • Pour a 1/2 cup of the mixture onto the hot waffle iron and cook until golden brown, following the manufacturer's instructions for timing. Transfer to a wire rack to cool and repeat until you have six waffles. Cover remaining batter and chill it in the fridge.
  • Heat oil to 300°F in a deep fryer or Dutch oven fitted with an oil thermometer.
  • Pulse cooled waffles in a food processor until crumbly but still chunky. Transfer to a shallow dish or tray.
  • Whisk together all the batter ingredients in a medium-size bowl.
  • Dredge chicken wings in the batter, then in the waffle crumbs to coat. Place wings three at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until golden brown. Remove to a paper towel-lined tray. Make sure oil returns to temperature before adding the next batch.
  • While the last batch cooks, make the remaining waffles. You should have enough batter for three waffles. Cut each waffle into quarters.
  • Serve each plate with three waffle quarters, three pieces of fried chicken, and a liberal drizzle of maple syrup.
Drew Swantak
Drew Swantak
Drew Swantak