YIELD: Makes 4 servings
INGREDIENTS
For Waffles:
- 1 1/2 cups - all-purpose flour
- 2 tsp. - Weeks orange blossom honey
- 1 tsp. - orange zest
- 1 tsp. - kosher salt
- 1 tsp. - baking powder
- 1 1/4 cups - whole milk
- 2 large - eggs
- 1/4 cup - fresh chives, chopped
- 3/4 cup - sharp cheddar cheese, shredded
For Chicken:
- 8 pieces - boneless, skinless chicken thighs
- 2 cups - buttermilk
- 1 T - kosher salt
- 1/4 tsp. - ground black pepper
- 1/4 tsp. - rosemary, chopped
- 2 T - orange blossom honey
- 2 cups - all-purpose flour
- 1 T - kosher salt
- 1/2 tsp. - ground black pepper
- 2 tsp. - cayenne pepper
- 1 tsp. - garlic powder
- 1 tsp. - onion powder
- 2 tsp. - paprika
- 1/2 tsp. - ancho chile powder
- vegetable oil, as needed
DIRECTIONS
- Rinse chicken thighs and pat dry with paper towels, place in a large bowl.
- Combine buttermilk, salt, black pepper, rosemary and honey. Pour buttermilk mix over chicken and cover and let marinate 8 hours or overnight.
- In a large mixing bowl, mix all ingredients for waffles until well combined.
- Working in batches, cook four waffles total using a waffle maker of choice. When waffles are cooked to the desired level of doneness, remove and set aside.
- Combine flour, salt, cayenne, garlic powder, onion powder, paprika, ancho chile powder in a separate mixing bowl and stir.
- Remove each piece of chicken from buttermilk, shake to remove excess liquid, and dredge in flour mixture. Shake off excess.
- Heat oil to 375°F in deep fryer or a deep-frying pan and fry chicken until internal temperature reaches 175°F or juices run clear, approximately 5 minutes per thigh.
- Drain on paper towels.
- Assemble chicken on waffles and drizzle with honey.
Recipe courtesy of chef Jenny Dorsey, made for the National Honey Board