Chicken and Waffles

The heavenly union of crispy fried chicken and tender Belgian waffles originated at Wells Supper Club, a popular 1930s jazz joint in Harlem, New York. From there chicken and waffles spread, taking center stage on sold-out brunch menus and appearing on dinner tables nightly, solidifying its spot as a soul food icon.

subheading: CHICKEN:

4 cups buttermilk

¾ cup Frank’s RedHot sauce

1 small bunch rosemary

1 small bunch sage

1 small bunch thyme

3 fresh bay leaves

2½ lb. skinless, boneless chicken thighs

subheading: WAFFLES:

3 cups all-purpose flour

1 Tbsp. plus ¾ tsp. baking powder

1 tsp. Diamond Crystal or ½ tsp. Morton Kosher salt

2 large eggs

2 cups whole milk

½ cup (1 stick) unsalted butter, melted, slightly cooled

¼ cup sugar

1 tsp. vanilla paste or extract

Nonstick vegetable oil spray

subheading: ASSEMBLY:

1 Tbsp. plus 1½ tsp. garlic powder

1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt

1 Tbsp. freshly ground white pepper

1 Tbsp. smoked paprika

2 tsp. ground mustard

1 tsp. cayenne powder

2½ cups all-purpose flour, plus more for baking sheet

¼ cup cornstarch

Vegetable oil (for frying; about 9 cups)

Flaky sea salt

Pure maple syrup (for serving)

Directions at bonappetit.com

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