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A crispy, flavorful fried chicken sandwich between golden cornmeal waffles, with tangy pickles and a spicy maple drizzle. This savory-sweet recipe brings a perfect balance of heat and comfort, making for an irresistible meal that's sure to impress!

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1HR 20MINS
Total Time
$3.74
Cost Per Serving
Ingredients
Servings
4
us / metric
Marinade

1 cup
Pickle Juice

1 cup
Buttermilk

1 tsp
Kosher Salt

1 tsp
Montreal Chicken Seasoning
optional

1 tsp
Smoked Paprika

1 tsp
Garlic Powder

1 tsp
Freshly Ground Black Pepper

2 lb
Boneless, Skinless Chicken Thighs
about 6 pieces
Dredge

2 cups
All-Purpose Flour

1/2 cup
Corn Starch

1 Tbsp
Garlic Powder

2 tsp
Kosher Salt
plus more for finishing

2 tsp
Smoked Paprika

1/2 tsp
Cayenne Pepper
optional

as needed
Neutral Oil
approx. 2 quarts, for frying

4 Tbsp
Buttermilk
Cornmeal Waffle

1 cup
Buttermilk

1/2 cup
Butter
melted and cooled

2
Large Eggs

1 1/2 cups
All-Purpose Flour

1/2 cup
Fine Ground Cornmeal

1 tsp
Kosher Salt

1 tsp
Baking Powder

1/2 tsp
Baking Soda
Hot Maple

2 Tbsp
Maple Syrup

1 Tbsp
Sriracha
Assembly

to taste
Pickle Slices