A delicious plate of crispy fried chicken on fluffy waffles, topped with melted butter and maple syrup, served with a warm cheddar-chive biscuit. The setting features a rustic, cozy kitchen with natural lighting, highlighting the golden texture of the chicken, waffles, and biscuit.

Finger-Licking Spicy Chicken with Cheddar Biscuits and Waffles

This recipe is the ultimate brunch indulgence: spicy fried chicken, fluffy waffles, and cheddar-chive biscuits all come together in one delicious plate. Drizzle with maple syrup for that perfect balance of sweet and spicy!
Portions:4
(plus marinating time) 1 hour 40 minutes
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Equipment

  • baking sheet
  • Dutch oven
  • Pastry brush
  • waffle iron
  • wire rack
  • Zip-top bag

Ingredients

For the Spicy Fried Chicken

  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 4 bone-in skin-on chicken thighs
  • 4 chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • Vegetable oil for frying
  • 2 teaspoons seasoned salt
  • 2 teaspoons garlic powder
  • 2½ teaspoons cayenne pepper
  • ¾ cup all-purpose flour
  • ¾ cup rice flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 2 tablespoons dark brown sugar
  • 1 teaspoon hot smoked paprika
  • 1 tablespoon chili powder

For the Cheddar-Chive Biscuits

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 1½ sticks cold unsalted butter cut into small pieces
  • 8 ounces extra-sharp cheddar cheese finely grated (1½ cups)
  • 3 tablespoons chopped fresh chives
  • ¾ cup buttermilk cold
  • 2 tablespoons unsalted butter melted

For the Waffles

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1½ cups whole milk
  • 2 teaspoons vanilla extract
  • 3 eggs separated
  • 1 stick unsalted butter melted
  • Room-temperature butter for serving
  • Maple syrup for serving

Instructions

  • For the Spicy Fried Chicken
  • In a gallon-size zip-top bag, combine the buttermilk and hot sauce.
  • Season the chicken with salt and pepper and add it to the buttermilk.
  • Marinate in the refrigerator for at least 1 hour or up to overnight.
  • Fill a Dutch oven with 3 inches of vegetable oil and heat to 365ºF.
  • In a bowl, combine the seasoned salt, 1 teaspoon garlic powder, ½ teaspoon cayenne, all-purpose flour, rice flour, cornstarch, and baking powder.
  • Add a few tablespoons of the buttermilk marinade to the mixture and stir to create clumps.
  • Dredge the chicken in the flour mixture, dip back into the buttermilk, and dredge again.
  • Fry in batches until golden and cooked through, 6 to 8 minutes per batch.
  • Brush with spicy oil made by mixing cayenne, garlic powder, brown sugar, paprika, and chili powder with 1 cup frying oil.
  • For the Cheddar-Chive Biscuits
  • Preheat the oven to 350ºF.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Blend in the butter using a pastry cutter or your fingertips.
  • Stir in the cheddar, chives, and buttermilk until the dough just comes together.
  • Press the dough into a 6-inch square, cut into nine 2-inch squares, brush with melted butter, and bake for 20-25 minutes.
  • For the Waffles
  • Preheat a waffle iron according to the manufacturer’s instructions.
  • In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  • In another bowl, whisk together the milk, vanilla, egg yolks, and melted butter.
  • Beat the egg whites until stiff peaks form and fold them into the batter.
  • Cook waffles for 3-4 minutes until golden brown.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a refreshing, crisp white wine like Sauvignon Blanc or a light sparkling wine.

Nutritional Information

Calories: 780 kcal | Carbohydrates: 64 g | Protein: 38 g | Fat: 42 g | Fiber: 4 g | Sugar: 13 g | Salt: 1800 mg
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Course Breakfast / Brunch / Chicken
Cuisine American
Diets Flexitarian