Chicken & Waffles
"The deli kit that broke the internet, now in your kitchen with better syrup."
The Game Plan
-
Set up your dredging station: mix flour, paprika, garlic powder, cayenne, salt, and pepper in one bowl. Beat eggs in another.
-
Dip each chicken thigh in egg, then seasoned flour, then back in egg, then flour again. This is the double-dredge — don't rush it.
-
Heat oil to 350°F in a heavy-bottomed pot or Dutch oven. You want at least 2 inches of oil.
-
Fry chicken 6-8 minutes per side until deep golden brown and 165°F internal. Work in batches — don't crowd the pot.
-
Rest chicken on a wire rack (not paper towels — you want air circulating underneath to keep the bottom crispy).
-
While chicken rests, toast your waffles until golden and crisp.
-
Mix 2 tablespoons honey with a few shakes of hot sauce for the hot honey drizzle.
-
Stack chicken on waffles. Drizzle with maple syrup and hot honey. Try not to make any embarrassing noises.
