Fried Chicken And Sourdough Waffles Recipe

Marinate the chicken:

1. Generously season the chicken thighs with salt and pepper then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.

Fry the chicken:

1. Heat the canola oil in a large pot until it reaches 350 degrees F. Set a wire rack over a baking sheet. Preheat the oven to 250 degrees F.

2. In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a little bit at a time and stir with a rubber spatula to incorporate into the dry ingredients.

3. Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere to the dry ingredients. Set on the wire rack and repeat with the remaining chicken.

4. Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165 degrees F for about 5 to 7 minutes, turning occasionally to make sure the chicken browns evenly.

5. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.

Make the waffles:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.

3. Add ½ cup of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through for about 4 to 6 minutes.

4. Transfer waffle to plate and spread 1 tablespoon of butter on top, then repeat with the remaining batter.

5. To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.

6. Enjoy!