Crisp, cayenne-seasoned fried chicken meets savory cornmeal waffles in this Connecticut-friendly Southern comfort plate. A maple-hot-pepper drizzle and quick cider slaw add brightness without taking away from the crunchy, tender centerpiece.
Inspired by the generous, plate-lunch spirit of Meriden soul food, this recipe balances classic Southern technique with a New England touch: maple syrup and apple cider vinegar in the finishing sauce and slaw. Marinate the chicken ahead when possible, then fry and waffle just before serving so every component reaches the table hot and crisp.
Makes 4 servings · Prep: 35 minutes, plus 2 to 12 hours marinating · Cook: 35 minutes
2 pounds boneless, skinless chicken thighs, trimmed and patted dry 2 cups buttermilk 2 teaspoons kosher salt, divided 1 teaspoon hot sauce 2 cups all-purpose flour 1/2 cup fine yellow cornmeal 2 teaspoons paprika 1 1/2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper, plus more for serving 1 teaspoon baking powder 1/2 teaspoon freshly ground black pepper 1 large egg 1 1/2 cups whole milk 6 tablespoons unsalted butter, melted and cooled, plus more for the waffle iron 2 tablespoons maple syrup 1 tablespoon apple cider vinegar 6 cups neutral frying oil, such as peanut, canola, or vegetable oil 1/2 small green cabbage, thinly sliced, about 4 cups 1 medium carrot, grated 1/4 cup thinly sliced scallions 1/3 cup mayonnaise 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1/2 teaspoon Dijon mustard 1/4 teaspoon celery seed 1/4 teaspoon kosher salt 1/4 cup maple syrup 2 tablespoons hot sauce 2 tablespoons unsalted butter 1 tablespoon apple cider vinegar
Whisk the buttermilk, 1 teaspoon of the kosher salt, and hot sauce in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 2 hours or up to 12 hours. Make the slaw by tossing the cabbage, carrot, and scallions in a large bowl. Whisk the mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, Dijon mustard, celery seed, and 1/4 teaspoon kosher salt in a separate bowl, then toss with the vegetables. Refrigerate until serving. Whisk the flour, cornmeal, paprika, garlic powder, onion powder, thyme, cayenne, baking powder, black pepper, and the remaining 1 teaspoon kosher salt in a shallow dish. Whisk the egg, milk, melted butter, 2 tablespoons maple syrup, and 1 tablespoon apple cider vinegar in a second bowl. Pour the wet mixture into the dry mixture and stir just until no dry pockets remain; a few small lumps are fine. Preheat a waffle iron according to the manufacturer's instructions and heat the oven to 250 F. Lightly grease the iron, add enough batter to cover the grid without overflowing, and cook until the waffle is deeply golden and crisp, 4 to 6 minutes. Transfer the waffle to a wire rack set over a baking sheet and keep warm in the oven. Repeat with the remaining batter, lightly greasing the iron between batches as needed. Remove the chicken from the marinade, letting the excess drip off. Dredge each thigh thoroughly in the seasoned flour, pressing the coating onto the surface. Set the coated chicken on a rack for 5 minutes so the crust hydrates and adheres. Pour the frying oil into a heavy Dutch oven or deep cast-iron skillet, leaving at least 3 inches of space above the oil. Heat to 350 F over medium-high heat, checking with a deep-fry thermometer. Fry the chicken in batches without crowding the pan, turning once, until the coating is deep golden and the thickest part reaches 165 F, about 5 to 7 minutes per side. Return the oil to 350 F between batches, and transfer the finished chicken to a clean wire rack. Season lightly with salt while hot. Make the finishing sauce by combining the maple syrup, hot sauce, butter, and 1 tablespoon apple cider vinegar in a small saucepan. Warm over low heat, stirring until the butter melts and the sauce is smooth; do not boil. Place a hot waffle on each plate, top with fried chicken, and spoon over the maple-hot-pepper sauce. Serve immediately with the chilled cider slaw and extra hot sauce if desired.