Spicy Honey Glazed Fried Chicken with Buttermilk Waffles

Spicy Honey Glazed Fried Chicken with Buttermilk Waffles

Chef Anthony Paone

Archetype Restaurant

Napa, Calif.

Chicken and waffles is a Southern brunch staple, but chefs around the country are now giving the classic their own spin. In this version, chef Anthony Paone of Archetype Restaurant in Napa, Calif., spikes the crisp coating with cayenne, garlic and other spices and drizzles the chicken with honey.



3 lb. chicken legs and thighs

½ cup water

3 large eggs

2½ cups all-purpose flour

2 tbsp. salt

1 tsp. ground black pepper

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika

¼ tsp. cayenne pepper

3 cups vegetable oil

Honey to taste


1 cup all-purpose flour

1 tbsp. sugar

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 cup buttermilk

3 tbsp. butter, melted and cooled

1 large egg

Vegetable oil, for waffle iron


  1. For chicken: In deep fryer or large, deep saucepot over medium-high heat, heat oil to 350 F. (Do not fill pot more than half full with oil.)
  2. In medium bowl, beat eggs with water. In another bowl, combine flour, salt, pepper, onion powder, garlic powder, paprika and cayenne. Dip chicken in egg mixture, then coat each piece well with flour-spice mixture. 
  3. Shake excess flour off chicken pieces and carefully place in oil, skin-side down. Fry chicken in oil until crispy and golden brown, about 8 to 10 minutes on each side. Drain chicken on paper towels. Repeat with remaining chicken, replenishing and reheating oil between batches, if necessary.
  4. Meanwhile, prepare waffles: Preheat waffle iron. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, melted butter and eggs.  Whisk buttermilk mixture into flour mixture until just combined; do not overmix.
  5. Brush hot waffle iron lightly with vegetable oil. Pour ½ cup batter into iron, evenly distributing. Close cover and cook waffle until golden, about 3 minutes. Repeat to order.
  6. In small saucepan over medium-low heat, heat honey. Dip chicken pieces individually in warm honey until they are well covered.  Drain excess honey and serve chicken immediately with a waffle.

Photo courtesy of National Honey Board

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