Classic Rituals Recipe

Prepare dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk buttermilk, whole milk, eggs, melted butter and vanilla until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined; a few lumps are fine. Do not overmix. Let rest 5–10 minutes to allow the batter to hydrate.

Cook waffles

Preheat and lightly oil waffle iron. Pour batter according to your iron’s size (about 3/4 to 1 cup per waffle). Cook until golden and crisp, about 3–5 minutes. Keep waffles warm in a 200°F (95°C) oven on a wire rack while you finish the rest.

Marinate chicken

Trim and pat dry chicken thighs. Place in a bowl and pour 1 cup buttermilk and 1 tsp hot sauce over them. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (or overnight) to tenderize and flavor.

Prepare dredge

In a shallow dish combine 1.5 cups flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, cayenne, kosher salt and black pepper. Whisk to distribute spices.

Dredge chicken

Remove chicken from marinade letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to adhere a thick coating. For extra crispness, double-dredge: dip back briefly into a few tablespoons of reserved buttermilk or an egg wash (1 egg beaten with 2 tbs buttermilk) then press into the flour again.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed.

Fry chicken

Carefully add chicken pieces (do not overcrowd) and fry until golden brown and internal temperature reaches 165°F (74°C), about 6–8 minutes per side depending on thickness. Remove to a wire rack set over a baking sheet to drain and keep warm in a low oven if needed.

Whisk together mayonnaise, smoked paprika, Dijon mustard, lemon juice, honey, hot sauce, salt and black pepper in a small bowl until smooth. Taste and adjust seasoning—add more lemon for brightness or more hot sauce for heat. Refrigerate until serving.

In a small saucepan combine honey, water and red pepper flakes. Warm gently over low heat just until fragrant and slightly thinned, about 2–3 minutes—do not boil. Whisk in apple cider vinegar, then remove from heat and let infuse 10 minutes. Strain out flakes if you prefer a smooth syrup. Keep warm or at room temperature for drizzle.

In a large bowl combine shredded purple cabbage, grated carrot and sliced green onions. In a jar or small bowl whisk rice vinegar, olive oil, honey, salt and pepper. Pour dressing over cabbage mixture and toss until coated. Let sit 10–15 minutes to mellow; season to taste before serving.

To assemble each plate: place one warm waffle on the plate. Add a piece of fried chicken on top. Spoon 1–2 tablespoons of magic sauce over the chicken, then a small mound (about 1/2 cup) of purple slaw to the side or atop the chicken. Drizzle hot honey lightly over the chicken and waffle (about 1–2 tsp), and offer Grade A maple syrup at the side (about 2–3 tbs per serving). Add a pat of butter if desired and garnish with chopped chives or microgreens. Serve immediately while waffles and chicken are hot and crisp.