Entree: United States – Pennsylvania Dutch Country – Chicken and Waffles (Crispy buttermilk fried chicken served with hot hearty waffles and syrup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 4 hrs

Total 4 hrs 45 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 8 oz (225 g) each
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) kosher salt, plus 1 tsp (5 g) for dredge
- 1 tsp (2 g) black pepper, ground
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- 2 cups (240 g) all-purpose flour for dredge
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (4 g) baking powder
- Vegetable oil for frying (enough for 2–3 in (5–7.5 cm) depth in skillet), about 4 cups (950 ml)
- 2 cups (240 g) all-purpose flour for waffles
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (3 g) kosher salt
- 2 large eggs, approx. 1.8 oz (50 g) each
- 1 3/4 cups (420 ml) milk
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (120 ml) apple butter (optional, Pennsylvania Dutch touch)
- Maple syrup, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate chicken: whisk buttermilk, apple cider vinegar, 1 tsp (5 ml) salt, pepper, paprika, and cayenne in a bowl; add chicken thighs, cover, and refrigerate at least 4 hours or overnight.
2. Make waffle batter: whisk 2 cups (480 ml) flour, sugar, baking powder, baking soda, and 1/2 tsp (2.5 ml) salt in a bowl. In another bowl beat eggs, then whisk in milk and melted butter. Combine wet and dry until just mixed; keep warm.
3. Prepare dredge: mix 2 cups (480 ml) flour, cornmeal, 1 tsp (5 ml) salt, and baking powder in a shallow dish. Remove chicken from marinade, let excess drip off, then dredge thoroughly, pressing to adhere.
4. Heat oil to 350°F (175°C) in a heavy skillet or Dutch oven (about 2–3 in (5–7.5 cm) deep). Fry chicken in batches, turning once, until deep golden and internal temperature reaches 165°F (74°C), about 12–15 minutes per batch. Drain on a rack.
5. While chicken fries, preheat a waffle iron according to manufacturer instructions and brush with melted butter. Cook waffles until golden and crisp, about 4–6 minutes each depending on iron.
6. Assemble and serve: place a warm waffle on each plate, top with a fried chicken thigh, spoon maple syrup and a dollop of apple butter if using. Serve immediately.

1. Marinate chicken: whisk buttermilk, apple cider vinegar, 1 tsp salt, pepper, paprika, and cayenne in a bowl; add chicken thighs, cover, and refrigerate at least 4 hours or overnight.
2. Make waffle batter: whisk 2 cups flour, sugar, baking powder, baking soda, and 1/2 tsp salt in a bowl. In another bowl beat eggs, then whisk in milk and melted butter. Combine wet and dry until just mixed; keep warm.
3. Prepare dredge: mix 2 cups flour, cornmeal, 1 tsp salt, and baking powder in a shallow dish. Remove chicken from marinade, let excess drip off, then dredge thoroughly, pressing to adhere.
4. Heat oil to 350°F (175°C) in a heavy skillet or Dutch oven (about 2–3 in/5–7.5 cm deep). Fry chicken in batches, turning once, until deep golden and internal temperature reaches 165°F (74°C), about 12–15 minutes per batch. Drain on a rack.
5. While chicken fries, preheat a waffle iron according to manufacturer instructions and brush with melted butter. Cook waffles until golden and crisp, about 4–6 minutes each depending on iron.
6. Assemble and serve: place a warm waffle on each plate, top with a fried chicken thigh, spoon maple syrup and a dollop of apple butter if using. Serve immediately.