Crispy Pan Fried Chicken Thighs with Mashed Potato Waffles
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
Crispy Pan Fried Chicken Thighs are the crispiest chicken around and are made even more delicious when paired with mashed potato waffles.
  • For the Crispiest Fried Chicken Thighs
  • 8 boneless chicken thighs
  • 1 cup Argo® Corn Starch
  • 1 cup all-purpose flour
  • 2 cups of buttermilk
  • 2 tablespoons of hot sauce
  • 1 tablespoon of seasoning salt
  • 1 teaspoon of pepper
  • 1 teaspoon of dried thyme
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of garlic powder
  • ½ cup of milk
  • 2 cups of Mazola® Corn Oil
  • For the Waffles
  • 2 tablespoons of butter
  • 4 large russet potatoes
  • 1 tablespoon of minced garlic
  • ¼ cup Argo® Corn Starch
  • ¼ cup all-purpose flour
  • 2 eggs
  • Salt and Pepper to taste
  • Cooking Spray
  • For Garnish
  • ½ cup of maple syrup
  • Fresh scallions
  1. Add 1 and ¾ cups of buttermilk to a bowl and the hot sauce to a bowl and stir.
  2. Rinse the chicken and submerge in the buttermilk mixture. Cover and soak overnight.
  3. Before cooking the chicken, remove the skin from the potatoes and boil them for 20-25 minutes.
  4. Once cooked to tender, drain and add the potatoes to a bowl with the butter and garlic.
  5. Mash until they are a smooth consistency.
  6. Mix in the Argo® Corn Starch, all-purpose flour and eggs.
  7. Set aside.
  8. Remove the chicken from the fridge and set on the counter.
  9. Mix together the Argo® Corn Starch, all-purpose flour, seasoning salt, pepper, thyme, cayenne pepper and garlic salt.
  10. Remove ¼ cup of this mixture and set aside.
  11. In a separate bowl, mix together ¼ cup of buttermilk and ½ cup of milk, combining well.
  12. Pour the milk mixture into the flour mixture and toss gently to create a batter.
  13. If the batter is too thick, add one tablespoon of water at a time until you get a pancake batter like consistency.
  14. Remove each chicken thigh from the buttermilk mixture and roll in the dry flour mixture.
  15. Immediately dip them into the corn starch batter mixture, rolling them gently to cover them completely.
  16. Immediately place the chicken thighs into the oil that is heated on the stove to 350 degrees.
  17. Cook on each side for 8-10 minutes, until the internal temperature reaches 160 degrees.
  18. Drain any excess grease from the chicken by placing on a wire rack.
  19. While the chicken is cooking, heat the waffle iron.
  20. Coat with cooking spray and then add ½ cup of the mashed potato mixture to the waffle iron.
  21. Close and cook 3-5 minutes, until the outside is golden brown.
  22. Add the cooked waffles to a plate.
  23. Top with the crispiest fried chicken thighs.
  24. Drizzle maple syrup over the top and sprinkle on scallions.
  25. Enjoy!
Recipe by Mom Unleashed at