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Chicken and Waffles

Buttermilk brined fried chicken with a craggy seasoned crust served over crisp buttermilk waffles with spiced hot honey.
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Prep Time 25 minutes
Cook Time 40 minutes
Brine Time 12 hours
Total Time 13 hours 5 minutes
Servings: 4 people
Calories: 964
Ingredients Equipment Method

Ingredients
  

8 boneless skinless chicken thighs
2 cups buttermilk plus 1 tablespoon hot sauce, 1 tablespoon salt, garlic powder, black pepper, for the brine
2 cups all purpose flour and 1/4 cup cornstarch, for the dredge
2 teaspoons smoked paprika, 1 and 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, salt and pepper
3 tablespoons reserved buttermilk, for craggy clumps
6 cups neutral oil, for frying
1 and 3/4 cups all purpose flour and 1/4 cup cornstarch, for the waffles
2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt
2 cups buttermilk, room temperature
2 large eggs, room temperature
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup honey, 1 tablespoon apple cider vinegar, 1 teaspoon red pepper flakes, 1/2 teaspoon smoked paprika

Equipment

  • 1 a large bowl or zip bag for the brine
  • 1 a wide shallow dish for the dredge
  • 1 a heavy cast iron Dutch oven
  • 1 a clip on frying thermometer
  • 1 a spider strainer or tongs
  • 1 two wire cooling racks set over rimmed baking sheets
  • 1 a large mixing bowl
  • 1 a medium mixing bowl
  • 1 a whisk
  • 1 a rubber spatula.
  • 1 a small saucepan
  • 1 a matte black square waffle iron.

Method
 

Brine the chicken in seasoned buttermilk for 8 to 12 hours in the fridge.
    Whisk the dredge ingredients, then rake in 3 tablespoons of buttermilk with your fingertips to form pea sized shaggy clumps.
      Press each thigh firmly into the dredge on both sides and rest on a wire rack for 10 minutes.
        Heat 2 inches of oil to 350F and set the oven to 200F with two wire racks ready.
          Fry 4 pieces at a time for 6 to 8 minutes until deep golden and 165F inside, then hold on a rack in the oven.
            Whisk the waffle dry ingredients, whisk the wet separately, and fold together in no more than 12 strokes.
              Cook waffles 4 to 5 minutes each until the steam thins to a wisp, holding them on the second rack.
                Simmer the honey, vinegar, pepper flakes, paprika, and salt for 4 minutes, then rest 5 minutes.
                  Plate two waffle squares with two pieces of chicken and spoon the warm spiced honey over the top.