Hot Honey Fried Chicken & Waffle Recipe
Crispy buttermilk organic boneless chicken thighs on a scallion cheddar buttermilk waffle and homemade pickles. Topped with our signature hot honey drizzle.
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Ingredients
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Brined & Battered Chicken
Scallion Cheddar Buttermilk Waffle
Quick Pickles
Hot Honey Drizzle
Finishing & Garnish
Method
Brined & Battered Chicken
Brine
Trim any excess fat from chicken thighs and lightly pound to even thickness (~3/4 inch). In a bowl or zip-top bag combine 1 cup buttermilk and 1 tsp hot sauce (optional). Submerge chicken, cover, and refrigerate for at least 1 hour and up to 6 hours.
Dredge & Egg Wash
In a shallow bowl whisk 1 large egg with 1/4 cup whole milk. In a separate wide bowl combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne. Remove chicken from brine, letting excess drip off. One piece at a time: dredge in seasoned flour (press to coat), dip into egg wash, then return to the flour for a double-coat. Place on a wire rack while heating oil.
Fry
Pour neutral oil into a heavy pot or deep skillet to reach about 1/2–3/4" depth (about 2–3 cups). Heat oil to 350°F (175°C). Fry chicken in batches without crowding, turning once, until deeply golden and internal temperature reaches 165°F (74°C), about 5–7 minutes per batch depending on thickness. Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if needed.
Scallion Cheddar Buttermilk Waffle
Preheat waffle iron according to manufacturer. In a large bowl whisk 1.5 cups flour, 1 tbsp sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt. In a separate bowl whisk together 1 cup buttermilk, 1 large egg, and 3 tbsp melted butter. Pour wet into dry and stir until just combined; batter will be slightly lumpy. Fold in 3 sliced scallions and 3/4 cup shredded sharp cheddar. Spray waffle iron with oil or brush with butter and cook batter per your iron’s instructions until golden and crisp, about 4–6 minutes. Keep waffles warm in oven if assembling later.
Quick Pickles
In a jar or small bowl combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, 1/2 tsp kosher salt, 1/4 tsp red pepper flakes and 1 smashed garlic clove. Stir until sugar and salt dissolve. Add 1 cup thinly sliced cucumbers, press to submerge, and let rest at room temperature for 20–30 minutes, or refrigerate for at least 1 hour for more flavor. Drain before serving.
Hot Honey Drizzle
In a small saucepan combine 1/2 cup honey and 1 tsp crushed chiles or red pepper flakes. Warm gently over low heat just until honey thins and aromatics bloom, about 2–3 minutes—do not boil. Stir in 1/2 tsp apple cider vinegar (optional) and 1/8 tsp salt. Taste and adjust heat or acidity. Keep warm for drizzling.
Assembly & Garnish
Place one scallion cheddar buttermilk waffle on each plate. Optionally brush waffle with 1 tsp melted butter. Top with a piece (or 2 smaller pieces) of hot fried chicken. Spoon a few quick pickle slices on the side or atop the chicken. Generously drizzle hot honey over the chicken and waffle, letting extra pool slightly. Sprinkle remaining sliced scallions over the dish and serve with lemon wedges if using.