Southern · main

Fried Chicken and Waffles with Hot Honey

Fried Chicken and Waffles with Hot Honey reads sweetness 6.1, richness 5.9 and floral 4.5 on Palate's 0–10 flavor X-ray — a Southern main, about 1 hr 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 6.3 / 10
• Sour & Bright — 3.3 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Sweetness 6.1 · Richness 5.9 · Floral 4.5 · Salinity 4.1 · Sourness 3.3 · Allium 3.2 · Heat 3.2 · Umami 2.7 · Smoke 2.4 · Warm Spice 2.2 · Funk & Ferment 2.1 · Herbaceous 1.2 · Earthy 1.0 · Nutty 1.0 · Bitterness 0.8 · Fruity 0.7

What's in it (16)

• boneless chicken — 680 g
• buttermilk — 237 g
• salt — 11 g
• all-purpose flour — 181 g
• smoked paprika — 5 g
• garlic — 5 g
• cayenne pepper — 4 g
• black pepper — 3 g
• vegetable oil — 1306 g
• all-purpose flour — 211 g
• baking powder — 15 g
• granulated sugar — 25 g
• eggs — 200 g
• regular milk — 355 g
• unsalted butter — 82 g
• honey — 158 g

Time & effort: about 1 hr 31 min (28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 264.1 kcal, 17.8 g protein, 11.9 g fat, 28.7 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Combine the chicken thighs, buttermilk, and 1/2 teaspoon of the salt in a large bowl or zip-top bag; refrigerate at least 1 hour, up to overnight, to season and tenderize.
2. Whisk together the dredging flour, smoked paprika, garlic powder, 1/4 teaspoon of the cayenne, black pepper, and 1 teaspoon of the salt in a shallow dish.
3. Pour the vegetable oil into a large Dutch oven or heavy pot to a depth of 2 inches and heat over medium-high heat to 350°F.
4. Working in batches, lift the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the seasoned flour, pressing to adhere; set on a plate.
5. Fry the chicken in the hot oil in batches, turning once, until deeply golden and cooked through, 12-14 minutes total; internal temperature should reach 165°F. Transfer to a wire rack set over a baking sheet.
6. Whisk together the waffle flour, baking powder, sugar, and the remaining 3/4 teaspoon salt in a large bowl.
7. In a separate bowl, whisk the eggs, milk, and 4 tablespoons of the melted butter until smooth, then pour into the dry ingredients and stir just until combined; a few lumps are fine.
8. Preheat a waffle iron and brush lightly with melted butter. Ladle in the batter and cook until deeply golden and crisp, 4-5 minutes per waffle.
9. Meanwhile, warm the honey, the remaining 2 tablespoons butter, and the remaining 1/2 teaspoon cayenne in a small saucepan over low heat, stirring, until the butter melts and the mixture turns glossy, 2-3 minutes.
10. To serve, stack the waffles, top with the fried chicken, and drizzle generously with the hot honey.

Dishes with a similar flavor shape

• Crispy Chicken and Waffles with Hot Honey — Southern
• Grilled Honey Mustard Chicken Breasts — American
• Firecracker Cauliflower Bites — Chinese-American
• Sheet-Pan Honey Mustard Chicken and Potatoes — American
• Grilled Sausage and Pepper Skewers — American

Keep reading: what sweetness, richness, floral mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.