Ingredients
2 c. (240 g.) all-purpose flour
2 tbsp. granulated sugar
2 1/2 tsp. baking powder
2 tsp. sweet paprika
1/2 tsp. baking soda
1/2 tsp. garlic powder
Kosher salt
1 3/4 c. low-fat buttermilk
2 large eggs
2 tsp. pure vanilla extract
8 thin chicken cutlets (about 2 lb. total)
Safflower oil, for frying (about 2 c.)
Unsalted butter, maple syrup, and Tabasco, for serving
Preparation
Step 1In a large bowl, whisk flour, granulated sugar, baking powder, paprika, baking soda, garlic powder, and 1 1/2 teaspoons salt until combined. Step 2In another large bowl, whisk buttermilk, eggs, vanilla, and 1/4 teaspoon salt until eggs are incorporated and mixture is smooth. Step 3Season chicken all over with 1/2 teaspoon salt. Dredge in flour mixture and transfer to a plate. Step 4Spoon about 1/4 cup buttermilk mixture into flour mixture. Stir with a fork until flour mixture becomes slightly shaggy. (This creates a craggly waffle-like crust.)Step 5Working one at a time, dip chicken in remaining buttermilk mixture, then again in flour mixture, patting with fingers to adhere. Return chicken to plate.Step 6Into a large pot, pour oil to a depth of 1/4". Heat over medium-high heat until shimmering, about 3 minutes. Working in batches, cook chicken, turning halfway through and reducing heat if chicken is browning too fast, until golden brown and cooked through, about 3 minutes per side.Step 7Divide chicken among plates; season with salt. Serve topped with butter, maple syrup, and Tabasco.
For stack-ability, we’ve opted for boneless chicken cutlets rather than bone-in chicken pieces (they also cook quicker, too). They stack just like waffles and get the perfect crispy waffle crust-to-chicken ratio. Made this? Let us know how it went in the comments below!
