Chicken and Waffles

In 1938, James T. Wells opened the Wells Supper Club in Harlem, New York, and the restaurant's late-night plate of crispy fried chicken served on a freshly made waffle, drizzled with warm maple syrup, became the soul-food version of the dish that most Americans know. The pairing is older than Wells. The Pennsylvania Dutch were serving waffles with pulled chicken and gravy as early as the 1600s, and Thomas Jefferson is said to have brought a waffle iron back from France. In the South, fried chicken was a Sunday dinner and waffles a breakfast, and the two were joined at the table long before they were joined on a plate. What Wells did was fix the combination as a single dish, and the Wells Supper Club made it a fixture of the Harlem Renaissance and, after, of brunch menus across the country.

The dish straddles breakfast and dinner, which is what makes it the model brunch plate: savory, salty, crunchy fried chicken against a sweet, fluffy waffle and warm syrup, the contrast that has kept it on menus for nearly a century.

Ingredients (serves 4):

The Fried Chicken: - 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks) - 1 quart buttermilk (for brining — at least 4 hours, ideally overnight) - 2 tablespoons hot sauce (Tabasco or Crystal — optional, for brine) - 1 tablespoon kosher salt - 2 cups all-purpose flour - 2 tablespoons cornstarch (for extra crispiness) - 1 tablespoon paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon black pepper - 1 teaspoon salt - Peanut oil or canola oil for frying (about 6 cups — enough for 3-inch depth)

The Waffles: - 8 ⅞ oz all-purpose flour - 1 tablespoon sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 large eggs, separated - 1 ½ cups buttermilk - 3 ½ oz unsalted butter, melted and cooled slightly - 1 teaspoon vanilla extract

To Serve: - Warm maple syrup (the real thing — not pancake syrup) - 2 tablespoons unsalted butter - Hot honey (optional — honey infused with chili flakes) - Fresh parsley, chopped

Brining the Chicken: In a large bowl or zip-top bag, combine the buttermilk, hot sauce (if using), and kosher salt. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, ideally overnight. The buttermilk tenderizes the meat and the lactic acid helps break down proteins for a juicier, more tender result.

The Waffles: Preheat your waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the egg yolks with the buttermilk, melted butter, and vanilla. In a third bowl, beat the egg whites until stiff peaks form. Pour the wet ingredients into the dry and stir until just combined (do not overmix — a few lumps are fine). Gently fold in the beaten egg whites — this is the secret to light, fluffy waffles. Cook according to your waffle iron's instructions until golden and crisp. Keep warm in a 200°F oven while you fry the chicken.

Frying the Chicken: Remove the chicken from the buttermilk brine, letting excess drip off (do not pat dry — the wet surface helps the flour adhere). In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, pepper, and salt. Dredge each piece of chicken thoroughly in the seasoned flour, pressing the flour into the chicken to create a thick, craggy coating. For extra crunch, dip the floured chicken back into the buttermilk and dredge in flour a second time (the "double-dredge" technique).

Pour the oil into a large Dutch oven or deep fryer to a depth of 3 inches. Heat to 350°F (347°F). Carefully lower the chicken pieces into the hot oil (work in batches — do not crowd). Fry for 12–15 minutes for thighs/drumsticks, turning occasionally, until the internal temperature reaches 165°F (165°F) and the coating is deep golden brown and crispy. Drain on a wire rack set over a baking sheet (not on paper towels — they trap steam and make the coating soggy).

Assembly: Place a freshly made waffle on each plate. Top with 1–2 pieces of fried chicken. Drizzle generously with warm maple syrup. Add a pat of butter on the waffle. If using hot honey, drizzle it over the chicken. Garnish with chopped parsley. Serve immediately — the contrast between the hot, crispy chicken and the warm, soft waffle is what makes this dish extraordinary.

The Mimosa Pairing Logic: The sweet-savory, rich character of Chicken and Waffles calls for a mimosa with bright acidity that cuts through the fried richness while complementing the maple syrup. A classic orange mimosa is the most natural pairing — the citrus refreshes the palate and the champagne's effervescence cleanses the fried coating. A peach bellini mimosa is inspired — the peach's sweetness echoes the maple syrup and the prosecco's fruitiness complements the Southern character of the dish. For a more structured pairing, a strawberry mimosa provides a bright, fruity counterpoint that balances the savory chicken. Avoid very dry, bitter mimosas — the dish's sweet-savory character needs a mimosa with complementary fruit.

Reference Links: - Chicken and waffles history: Wikipedia - Wells Supper Club and Harlem origins: EBONY - Fried chicken technique: Serious Eats - Belgian waffle recipe: King Arthur Baking

Make-Ahead: The chicken can be brined up to 24 hours ahead. The waffle batter can be mixed (without the egg whites) up to 4 hours ahead — fold in the beaten egg whites just before cooking. The waffles can be made ahead and reheated in a toaster. The fried chicken is best served immediately, but can be held in a 200°F oven for up to 30 minutes on a wire rack.

Pro Tips: The buttermilk brine is non-negotiable — it tenderizes the chicken and helps the flour coating adhere. The double-dredge technique (dip in buttermilk, dredge in flour, dip again, dredge again) creates the craggy, extra-crispy coating that is the hallmark of great fried chicken. The oil temperature must be maintained at 350°F — use a thermometer, as the temperature drops when you add the chicken. Frying at too low a temperature produces greasy, soggy chicken. The egg whites folded into the waffle batter are the secret to light, airy waffles — without them, the waffles are dense and heavy. Draining the fried chicken on a wire rack (not paper towels) keeps the coating crisp — paper towels trap steam and make the bottom soggy.