Elevate your next dinner party or weekend brunch with this show-stopping Nashville Hot Chicken and Waffle Sandwich.
This masterpiece balances tender, subtly sweet waffles with fiery, ultra-crisp hot chicken, all cut through by the cool, refreshing crunch of fresh coleslaw.
Quick Overview
- Prep Time: 20 mins
- Cook Time: 25 mins
- Resting/Marinating Time: 1 hr
- Total Time: 1 hr 45 mins
- Yield: 4 sandwiches
Ingredients
For the Chicken:
- Chicken: 4 boneless, skinless chicken thighs (approx. 5 ounces each)
- Marinade: 2 cups buttermilk and 2 tablespoons hot sauce
- Breading: 1 1/2 cups all-purpose flour
- Spice & Seasoning Blend:
- 2 tablespoons paprika (divided)
- 2 teaspoons garlic powder (divided)
- 2 teaspoons kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
- 1/4 cup cayenne pepper
- 2 tablespoons brown sugar
- Glaze: 2 tablespoons maple syrup and 1 cup of hot frying oil (reserved during cooking)
- Assembly: 1 cup coleslaw
- Frying: 2 cups cooking oil (or enough for deep frying)
For the Waffles:
- Mix: 1 1/2 cups Belgian waffle mix
- Liquids & Binder: 2/3 cup water, 1 large egg, and 3 tablespoons vegetable oil
- Equipment Aid: Cooking spray
Step-by-Step Instructions
1. Marinate the Chicken
Place your chicken thighs into a mixing bowl, pouring the buttermilk and hot sauce over them. Ensure every piece is fully submerged and coated.
Cover the bowl securely and place it in the refrigerator to marinate for at least one hour (or overnight for maximum tenderness).
2. Make and Keep the Waffles Warm
- Whisk together the Belgian waffle mix, water, egg, and vegetable oil in a bowl until smooth.
- Preheat your oven to 250 degrees F (120 degrees C) and heat up your mini waffle maker.
- Lightly mist the waffle maker with cooking spray. Pour in the batter and cook each waffle until golden brown and crisp.
- Transfer the finished waffles to a baking sheet and keep them warm inside the preheated oven.
3. Double-Dredge the Chicken
- Heat about 3 inches of cooking oil in a deep cast-iron skillet or Dutch oven until it reaches 350 degrees F (175 degrees C).
- In a shallow dish, whisk together the flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Remove chicken thighs from the buttermilk one by one, shaking off the excess liquid. Lightly dredge each piece in the flour mixture, dip it back into the buttermilk briefly, and coat it a second time in the flour to build an ultra-crunchy crust. Transfer them to a wire rack.
4. Fry to Golden Perfection
- Fry two chicken thighs at a time in the hot oil. Turn them 2 to 3 times, cooking for roughly 8 minutes per batch until the internal temperature hits 170 degrees F (77 degrees C).
- Move the cooked chicken to a clean wire rack set over a paper towel-lined baking sheet to drain.
5. Mix the Nashville Hot Oil Glaze
- In a medium bowl, whisk together the remaining paprika, garlic powder, salt, black pepper, cayenne pepper, and brown sugar.
- Carefully ladle and whisk 1 cup of the hot frying oil from your skillet into the spice mixture until smooth.
- Brush this fiery oil mixture generously over each fried chicken thigh. Stir the maple syrup into the leftover spice mixture to create a sweet heat drizzle.
6. Assemble and Serve
Place a warm waffle on a plate, top it with a glazed chicken thigh, add a quarter-cup of fresh coleslaw, and drizzle with the spicy maple mixture. Crown with the second waffle and serve immediately.
Chef’s Cooking Tips
Oil Temperature
Maintain a steady 350 degrees F while frying. If the oil is too hot, the exterior burns before the inside cooks; if too cool, the crust absorbs excess oil and gets soggy.
Double-Dredging
Do not skip the double-dipping process in the flour and buttermilk; it creates the signature thick, shatteringly crisp crust essential for authentic hot chicken.
Customizing Heat
Adjust the amount of cayenne pepper up or down depending on your preference for heat.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 990 | — |
| Total Fat | 43g | 56% |
| Saturated Fat | 9g | 45% |
| Total Carbohydrate | 114g | 41% |
| Dietary Fiber | 7g | 23% |
| Total Sugars | 16g | — |
| Protein | 38g | 75% |
| Cholesterol | 143mg | 48% |
| Sodium | 2387mg | 104% |
| Calcium | 413mg | 32% |
| Iron | 7mg | 41% |
| Potassium | 858mg | 18% |
| Vitamin C | 30mg | 33% |
*Percent Daily Values are based on a 2,000-calorie diet. Values may vary slightly depending on exact ingredients and specific oil retention during frying.
