Buttermilk Fried Chicken & Cornbread Waffles with Hot Honey Butter

Buttermilk Fried Chicken (Boneless Thighs Preferred)

Ingredients:

• 4 boneless, skin-on chicken thighs pounded evenly with a meat mallet
  (Bone-in thighs optional, but adjust cook time accordingly)

• 2 cups buttermilk

• 1 tbsp kosher salt

• 2 tsp smoked paprika

• 2 tsp garlic powder

• 1½ tsp onion powder

• 1 tsp dried thyme

• 1 tsp cayenne pepper

• ½ tsp black pepper

For Dredge:

• 1½ cups all-purpose flour

• ½ cup cornstarch

• 1½ tsp kosher salt

• 1 tsp baking powder

• 2 tsp smoked paprika

• 1 tsp cayenne pepper

• ½ tsp white pepper

• 1 tsp garlic powder

• ½ tsp mustard powder

• ½ tsp MSG (optional)

Finishing Dust:

• 1 tbsp brown sugar

• ½ tsp cayenne

• ½ tsp smoked paprika

• Pinch of kosher salt

For Frying:

• Neutral oil (peanut, canola, etc.)

Instructions:

1. Marinate the Chicken
   Place the chicken thighs between two sheets of plastic wrap, or in a gallon ziploc bag and pound slightly until even. In a bowl or zip-top bag, combine buttermilk, salt, and spices. Add the boneless thighs and marinate at least 12 hours, preferably overnight.

2. Prep the Oil (Optional Step)
   Gently warm your frying oil with garlic and thyme for 10 minutes. Strain and reserve.

3. Dredge
   In a large bowl, combine all dredge ingredients. Remove chicken from marinade (don’t wipe off excess), dredge thoroughly, and press to adhere. Shake off excess.

4. Rest the Coated Chicken
   Place dredged thighs on a wire rack and let sit for 20–30 minutes. This helps set the coating.

5. Fry
   Heat oil to 350°F. Fry boneless thighs for 5–6 minutes or until golden brown and internal temp hits 165°F.
   If using bone-in thighs, extend to 7–8 minutes depending on size.

6. Optional Finishing Dust
   While still hot, lightly sprinkle with the sweet & spicy dust mixture for extra flavor.

7. Rest
   Let the fried chicken rest on a wire rack to stay crisp.

Cornbread Waffle Recipe

Ingredients:

• 1 cup all-purpose

• ½ cup yellow cornmeal (medium grind)

• 1 tbsp cornstarch

• 1 tbsp sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ¾ tsp kosher salt

• 2 large eggs

• 1 cup buttermilk

• 1/4 cup water

• 6 tbsp browned butter, melted

• ½ cup charred corn

• ¼ cup shredded sharp cheddar

• 2 tbsp chopped scallions

Instructions:

1. Preheat your waffle iron for at least 10–15 minutes. A hot iron is key to crispy results.

2. In a large bowl, whisk together the flour, cornmeal, cornstarch, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, whisk the eggs, 1 cup buttermilk, the 1/4 cup of water, and browned butter until smooth.

4. Pour wet ingredients into the dry and stir just until combined—do not overmix.

5. Evaluate the consistency:

   • Batter should be thick but pourable.

   • If it’s too thick to spread easily, add more water, 1 tablespoon at a time.

   • Let batter rest 5 minutes before using.

6. Lightly grease the waffle iron. Pour in enough batter to just fill the mold without overflowing.

7. Cook until waffles are deep golden and steam has nearly stopped escaping, 6–8 minutes depending on your machine.

8. Transfer finished waffles to a wire rack in a 250–300°F oven while you make the next batch to help them stay crisp.

Hot Honey Butter

Make the Hot Honey

Ingredients:

• ½ cup honey

• 1 tsp red pepper flakes

Instructions:

1. In a small saucepan, combine honey and red pepper flakes.

2. Warm gently over low heat for 3–5 minutes—do not boil—just until the honey is infused with chili heat.

3. Remove from heat and allow to cool slightly.

4. Strain through a fine mesh sieve to remove the pepper flakes. You’ll be left with a clean, amber-colored hot honey.

Make the Hot Honey Butter

Ingredients:

• 1 stick (½ cup) unsalted butter, softened

• 2–3 tbsp strained hot honey (to taste)

• 1 tsp cider vinegar

• Pinch of flaky sea salt

Instructions:

1. Place the softened butter in a medium bowl.

2. Add strained hot honey, cider vinegar, and salt.

3. Blend using a whisk or spatula until smooth and fully combined.

4. Transfer to a ramekin, chill until firm, or serve soft for immediate use.