If you’re a fan of the classic chicken and waffles combo, prepare to have your taste buds elevated to new heights! This recipe takes the beloved sweet and savory dish and adds an exciting twist—crispy fried chicken paired with fluffy potato waffles, tangy homemade pickles, and a mouthwatering “crack sauce” that ties it all together. Let’s dive into this culinary adventure and create a meal that’s pure bliss in every bite.
Chicken and waffles have long been a staple in comfort food cuisine, blending the sweet flavors of waffles with the savory crunch of fried chicken. This recipe adds layers of flavor and texture, introducing potato waffles for a hearty base, succulent fried chicken thighs marinated in buttermilk, zesty homemade pickles, and a decadent sauce that you’ll want to put on everything.
Ingredients
Potato Waffles Ingredients
- 1 large baking potato, peeled and boiled until tender
- 1/2 shallot, grated
- 1 large egg
- 1 tablespoon breadcrumbs
- 2 tablespoons all-purpose flour
- 1/2 cup (120 ml) buttermilk
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon vegetable oil, for cooking
- Optional garnish: Fresh chives or parsley
Crack Sauce Ingredients
- 3 tablespoons Japanese mayonnaise (Kewpie brand recommended)
- 1 tablespoon tomato purée
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Zest of 1 lemon
- 1 tablespoon fresh chives, finely chopped
Fried Chicken Thighs Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup (240 ml) buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Homemade Pickles Ingredients
- 1 medium cucumber
- 2 tablespoons salt
- 1 cup (240 ml) white vinegar
- 1/2 cup (100 g) granulated sugar
- 1 bay leaf
- 1 teaspoon black peppercorns
Instructions
Making the Potato Waffles
- Prepare the Potato Mixture:
- In a large bowl, mash the boiled potato until smooth.
- Add the grated shallot, egg, breadcrumbs, flour, buttermilk, salt, and freshly ground black pepper.
- Mix until all ingredients are well combined, forming a thick batter.
- Preheat the Waffle Iron:
- Preheat your waffle iron according to the manufacturer’s instructions.
- Lightly grease the waffle iron plates with vegetable oil to prevent sticking.
- Cook the Waffles:
- Pour an appropriate amount of the potato batter into the waffle iron (usually about 1/2 to 3/4 cup, depending on the size of your waffle iron).
- Close the lid and cook until the waffle is golden brown and crispy, approximately 5-7 minutes.
- Remove the waffle and keep warm. Repeat with the remaining batter.
Preparing the Crack Sauce
- Combine the Ingredients:
- In a medium bowl, whisk together the Japanese mayonnaise, tomato purée, Dijon mustard, onion powder, smoked paprika, and lemon zest.
- Add Fresh Herbs:
- Stir in the finely chopped chives.
- Adjust Seasoning:
- Taste the sauce and adjust the seasoning if necessary. You can add a pinch of salt or a squeeze of lemon juice to balance the flavors.
- Refrigerate:
- Cover and refrigerate the sauce until ready to use. This allows the flavors to meld together.
Frying the Chicken Thighs
- Marinate the Chicken:
- Place the chicken thighs in a large bowl or zip-top bag.
- Pour in the buttermilk, smoked paprika, and salt. Ensure the chicken is fully submerged.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Prepare for Frying:
- In a shallow dish, combine the all-purpose flour, additional smoked paprika if desired, salt, and black pepper.
- Remove the chicken from the marinade, allowing excess buttermilk to drip off.
- Dredge each piece of chicken in the seasoned flour, shaking off any excess.
- Heat the Oil:
- In a deep skillet or Dutch oven, pour enough vegetable oil to submerge the chicken pieces (about 2 inches deep).
- Heat the oil over medium-high heat to 350°F (175°C).
- Fry the Chicken:
- Carefully place the dredged chicken thighs into the hot oil.
- Fry in batches if necessary to avoid overcrowding the pan.
- Cook for about 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
- Remove the chicken and place on a wire rack to drain excess oil.
Creating the Homemade Pickles
- Prepare the Cucumber:
- Wash the cucumber thoroughly.
- Using a fork, poke holes all over the cucumber. This allows the pickling liquid to penetrate better.
- Slice the cucumber into thin rounds or spears, depending on your preference.
- Salt the Cucumber:
- Place the cucumber slices in a colander and sprinkle generously with salt.
- Let them sit for about 30 minutes to draw out excess moisture.
- Rinse the cucumber slices under cold water to remove excess salt and pat dry with paper towels.
- Prepare the Pickling Liquid:
- In a saucepan, combine the white vinegar, granulated sugar, bay leaf, and black peppercorns.
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Pickle the Cucumber:
- Place the cucumber slices in a heat-resistant jar or container.
- Pour the hot pickling liquid over the cucumbers, ensuring they are fully submerged.
- Allow the mixture to cool to room temperature.
- Cover and refrigerate for at least 6 hours before serving. The pickles will develop more flavor the longer they sit.
Assembly
- Prepare the Serving Plates:
- Place a warm potato waffle on each plate.
- Add the Fried Chicken:
- Top each waffle with a piece of crispy fried chicken thigh.
- Drizzle the Sauce:
- Generously spoon the crack sauce over the chicken.
- Garnish with Pickles:
- Add a serving of homemade pickles on top or on the side.
- Optional Additions:
- Sprinkle fresh chives or parsley over the dish for a pop of color.
- Serve with a wedge of lemon for an extra burst of freshness.
Tips & Tricks
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Spice Level: Adjust the smoked paprika and add a pinch of cayenne pepper to the flour mixture if you prefer a spicier chicken.
- Waffle Iron Care: Always preheat your waffle iron and grease it well to prevent sticking, especially with potato-based batters.
- Sauce Variations: Feel free to customize the crack sauce by adding hot sauce for heat or honey for sweetness.
- Storage: Leftover fried chicken can be reheated in the oven at 350°F (175°C) for about 10 minutes to regain its crispiness.