When batter overflowed it got all over its front control dials.

Calphalon Intellicrisp Belgian Waffle Maker: This model’s nonstick, ceramic coating began to flake off the top iron.

Cuisinart 4-Slice Belgian Waffle Maker: Quick to heat and easy to clean, this model heated too unevenly-churning out waffles that were overly browned in the center.

It was prone to spillage with larger amounts of batter, but produced evenly browned waffles.

Crux Double Rotating Belgian Waffle Maker: We liked the simple control panel on this model.

Cuisinart Vertical Waffle Maker: Sporting a unique, vertical design, this model resulted in waffles that were nicely browned for the most part, but undercooked in one spot, as the batter tended to spread beyond the iron and back into the spout used to fill the machine.

So, we do recommend it, but did find its removable (dishwasher-safe) plates finicky to put back on at times.

All-Clad Gourmet Stainless Steel Belgian Waffle Maker with Removable Plates: This had everything we liked about our favorite high-end Belgian waffle maker pick, just in a larger format.

It produced evenly browned waffles and for those who want extra settings, you’ll be happy with this waffle maker. Its control panel is more complex (an LCD screen, two control dials) than the All-Clad’s, which could be a boon or an annoyance, depending on your preference.

Breville BWM640XL Smart 4-Slice Waffle Maker: If the All-Clad is unavailable, we think this is a great option for a high-end Belgian waffle maker.

Serve chicken on top of waffles, drizzled generously with pure maple syrup.Serious Eats / Vicky Wasik The Competition Using tongs, transfer to a wire rack set inside another rimmed baking sheet season immediately with flaky sea salt. Carefully add 3 or 4 pieces of chicken to pot and cook, adjusting heat to keep oil between 310°–325°, until golden brown and crisp, 8–10 minutes. Heat oil over medium-high until thermometer registers 325°. Pour vegetable oil into a large heavy pot fitted with thermometer to come 2' up sides. Place on a lightly floured parchment-lined baking sheet.

Transfer to baking dish with seasoned flour mixture and turn to coat thoroughly on both sides, gently pressing to adhere, then shake off excess. Working with 1 piece at a time, remove chicken from marinade, letting excess drip back into the bowl.

Add 2½ cups all-purpose flour and ¼ cup cornstarch and whisk until incorporated. cayenne powder in a baking dish to combine. While you are cooking the waffles, mix 1 Tbsp. Repeat with remaining batter, coating iron with more nonstick spray as needed. Pour ½ cup batter onto iron and cook until waffles are golden brown and cooked through, about 4 minutes. Heat a waffle iron on medium-high lightly coat with nonstick vegetable oil spray. Lightly whisk reserved egg whites until foamy, then fold into batter with a rubber spatula. Whisking constantly, gradually add dry ingredients continue to whisk until incorporated. vanilla paste or extract to bowl with egg yolks and whisk until smooth. Add 2 cups whole milk, ½ cup (1 stick) unsalted butter, melted, slightly cooled, ¼ cup sugar, and 1 tsp. Separate yolks from 2 large eggs over a small bowl to catch egg whites. Morton Kosher salt in a medium bowl to combine. Cover and chill at least 3 hours and up to 12 hours. Add 1 small bunch rosemary, 1 small bunch sage, 1 small bunch thyme, 3 fresh bay leaves, and 2½ lb. Whisk 4 cups buttermilk and ¾ cup Frank’s RedHot sauce in a large bowl to combine. Drizzle with hot honey or maple butter (a 1:1 combination of maple syrup and melted butter-you’ll thank us later). While the combo is best enjoyed hot and fresh out of the kitchen, you can keep chicken and waffles warm in a 250☏ oven until ready to serve. The waffle batter is lightly scented with vanilla extract and gets just enough sugar to provide the ideal counterpoint to the salty fried chicken. No waffle maker? Here’s your excuse to finally order one-sorry, but you can’t make this comfort food classic without it. Adding cornstarch to the cayenne-pepper-spiked dredge creates the crispiest crust you’ll ever crunch through. 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.įor the best chicken and waffles, you’ll need a Dutch oven or other large heavy-bottomed pot for frying and some patience: The chicken needs to marinate at least three hours (up to overnight for the best flavor) in a tangy blend of buttermilk, hot sauce, and fresh herbs. 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.