Chicken & Waffles Board Recipe

In a heatproof jar or bowl combine apple cider vinegar, water, sugar, kosher salt and red pepper flakes. Stir until sugar and salt dissolve.

Add sliced onions, carrots, and cucumber to the jar, pressing to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before serving. Keeps up to 1 week refrigerated.

In a medium bowl, beat the softened cream cheese until smooth. Stir in mayonnaise and Dijon until homogenous.

Fold in grated cheddar and chopped pimientos. Season with salt, pepper and optional hot sauce; taste and adjust. Chill while other components are prepared so flavors meld.

Combine honey and Calabrian chile paste in a small saucepan over low heat. Warm gently, whisking to incorporate (do not boil), about 2–3 minutes.

Stir in vinegar to brighten. Keep warm. Separately pour maple syrup into a small serving container for guests; you can warm it slightly if desired.

Butterfly each chicken breast (or halve horizontally) to create 2 thinner cutlets if needed so pieces are about 1/2-inch thick. Lightly pound to even thickness if uneven.

In a bowl combine 2 cups buttermilk and 1 tablespoon hot sauce. Submerge chicken in the buttermilk mixture, cover and refrigerate at least 2 hours or overnight for best flavor and tenderness.

When ready to fry, combine flour, cornstarch, salt, pepper, smoked paprika, garlic powder, onion powder and optional buttermilk powder in a shallow dish. Mix thoroughly.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly to build a good crust. For extra-crispy chicken, dip back into a little reserved buttermilk and dredge again (double-dredge). Place on a rack to rest 10 minutes.

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully lower chicken pieces into oil, do not overcrowd. Fry until golden brown and internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness.

Transfer fried chicken to a paper towel-lined rack and rest 5 minutes. Season lightly with flaky sea salt.

Preheat a mini waffle maker or regular waffle iron (you will make smaller rounds) and brush plates lightly with melted butter.

In a bowl whisk flour, baking powder, sugar and kosher salt. In a separate bowl whisk egg, milk, melted butter and vanilla. Pour wet into dry and stir until just combined; batter will be slightly lumpy—do not overmix.

Cook batter in the preheated waffle maker according to manufacturer's instructions until golden and crisp. Make 8–12 mini waffles (or 4–6 regular rounds) depending on size. Keep waffles warm in a low oven (200°F / 95°C) on a rack so they stay crisp.

Slice fried chicken into strips or bite-sized pieces suitable for sharing.

On a large wooden board or serving platter arrange stacks of 2–3 mini waffles. Top each stack with a piece of fried chicken. Spoon a dollop of pimento cheese alongside the stacks.

Place a small bowl with pickled vegetables on the board. Add a small dish of calabrian hot honey and a separate small dish with maple syrup for guests to drizzle as they like.

Scatter fresh thyme or microgreens around the board and finish chicken lightly with flaky sea salt. Serve immediately while chicken and waffles are warm.