Maple Fried Chicken and Savory Cornbread Waffles

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Savory Cornbread Waffles

  • 1 cup flour
  • 1 cup cornmeal
  • 2 tsp  baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 jalapeno seeded and minced
  • 2 scallions minced
  • 3 oz sharp cheddar cheese shredded
  • 1/2 cup butter melted and cooled
  • 3 eggs lightly beaten
  • 3/4 – 1 cup buttermilk
  • 4 tbs Grade A Maple Syrup

Perfect Fried Chicken Thighs

  • Canola vegetable, or if you are winning at life, peanut oil for frying
  • 4 boneless skinless chicken thighs
  • Buttermilk to cover
  • 4 tbsp Grade A Maple Syrup
  • 2 cups Flour
  • 1 tsp Cayenne
  • 2 eggs
  • 1 tbsp buttermilk
  • 1 tsp maple syrup
  • salt & pepper
  • Additional Maple Syrup for serving

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For the Buttermilk Cornbread Waffles

  • Preheat your waffle iron according to manufacturers instructions
  • Whisk the flour, cornmeal, baking powder, salt, and cayenne together in a large bowl. Toss the jalapeno, scallions, and cheddar in to mix.
  • Whisk the butter, eggs, buttermilk and maple syrup in another bowl to combine. 
  • Pour into the flour mixture and toss until everything is just moistened.
  • Working in batches, scoop batter into your preheated waffle iron and cook until golden brown.
  • Set cooked waffles in a preheated oven to keep warm while you finish prepping the rest of the batch.
  • Waffles can be made ahead of time, and frozen for later use.

Perfect Fried Chicken Thighs

  • In a heavy duty resealable bag or container, mix enough buttermilk to cover the chicken and maple syrup to combine. 
  • Add the chicken thighs and allow to sit overnight.
  • When ready to cook,  pour cooking oil into a large heavy-duty pot (preferably cast iron) to about 4 inches deep, leaving at least 1 inch from the top of the surface of the oil to the rim of the pot. 
  • Bring to 375 degrees.
  • Set up your workstation. Whisk the flour, cayenne, and pinch of salt together in a large bowl, divide into two bowls. 
  • Whisk the eggs, buttermilk, and maple syrup in another large bowl. 
  • Working in batches, arrange the chicken in the buttermilk next to the first bowl of flour, dip and cover in flour. 
  • Shake off any excess flour. Dip the chicken into the egg bath and coat, draining off excess egg. 
  • Then toss in a bowl filled with the remaining flour mixture for that perfect outer coating.
  • Using a cook safe thermometer, monitor the temperature of the oil, and adjust your heat level as needed. 
  • Without shaking off any extra flour, using tongs, transfer the chicken carefully to the pot of hot oil and allow to cook. 
  • Using a cook safe thermometer, monitor the temperature of the oil, and adjust your heat level as needed. 
  • Too hot or too low can produce soggy, oil-drenched undercooked chicken and no one wants that.
  • Carefully remove the chicken with a slotted spoon and drain on a wire rack over a baking rack lined with paper towels. Repeat as needed.
  • Check the internal temperature of the chicken and make sure it is 165 before serving. 
  • Otherwise, finish the cook by tossing the chicken in an oven preheated to 350 degrees for another 10 minutes.


Pro Trick: Preheat the oven to 200 degrees to keep everything warm for serving while you work your way through the frying and waffle making process.


Calories: 1117kcal | Carbohydrates: 131g | Protein: 48g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 395mg | Sodium: 1423mg | Potassium: 966mg | Fiber: 6g | Sugar: 26g | Vitamin A: 1560IU | Vitamin C: 3.5mg | Calcium: 374mg | Iron: 7.8mg

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