Chicken & Waffle Benny Recipe

Brine

Combine 1 cup buttermilk with 1 tablespoon hot sauce and 1 teaspoon sugar in a bowl. Add cleaned, patted-dry chicken thighs and refrigerate 1–2 hours (or up to overnight) to tenderize and flavor.

Dredge

In a shallow dish whisk together 1.5 cups flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 1/2 tsp onion powder. Remove chicken from brine, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to adhere. Place on a rack to rest 10 minutes so the coating sets.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1" and heat to 350°F (175°C). Fry chicken in batches 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish other components.

Preheat waffle iron. In a bowl whisk together 1.5 cups flour, 2 tablespoons sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. In a separate bowl whisk 1 cup buttermilk, 1/4 cup milk, 1 large egg, 3 tbsp melted butter and 1/2 tsp vanilla. Fold wet into dry until just combined. Lightly grease waffle iron and cook batter according to your waffle iron's instructions until golden and crisp. Keep waffles warm in a low oven.

Combine 1/2 cup sugar, 1/4 cup apple cider vinegar, 1/4 cup water and 1/4 tsp salt in a small saucepan. Bring to a simmer over medium heat until sugar dissolves. Add thinly sliced jalapeños and simmer gently 3–5 minutes until jalapeños are slightly translucent. Remove from heat and let cool to room temperature; transfer to a small bowl. Reserve some pickling syrup for drizzling if desired.

Roast Potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbsp olive oil, 3/4 tsp salt and 1/2 tsp pepper. Spread on a baking sheet cut-side down and roast 20–25 minutes until tender and golden. Keep warm.

Sauté Greens

While potatoes roast, heat 1 tbsp butter in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add 4 cups baby kale or mixed greens and sauté 1–2 minutes until wilted. Finish with 1 tsp lemon juice and a pinch of salt; remove from heat.

Set up a double boiler (bowl over barely simmering water). Whisk 3 egg yolks with 1 tsp white wine vinegar and 1 tbsp lemon juice until slightly thickened. Place bowl over water (do not let bowl touch water) and whisk constantly until mixture reaches ribbon consistency. Slowly drizzle in 6 tbsp melted butter while whisking to emulsify. Remove from heat and stir in 1/2 cup finely chopped baby spinach until wilted and fully incorporated. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm (not hot) until assembly. If hollandaise becomes too thick, whisk in 1 tsp warm water at a time to loosen.

Make hot honey: gently warm 1/4 cup honey with 1 tsp hot sauce or 1/4 tsp chili flakes and 1 tbsp butter in a small saucepan until combined. Remove from heat and keep warm.

Poach eggs: bring a medium saucepan of water to a gentle simmer with a splash of vinegar. Crack eggs one at a time into a small cup and slip into simmering water. Poach 3–3.5 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

Plate (for 2 servings): place one warm waffle on each plate. Top each waffle with half the roasted potatoes and a portion of sautéed greens. Place one fried chicken thigh on top of the greens. Spoon warm greens hollandaise over the chicken and between the layers. Carefully set a poached egg atop each chicken. Scatter candied jalapeños over the egg and chicken. Drizzle generously with hot honey. Garnish with chopped fresh chives. Serve immediately.