Chicken & Waffles with Honey-Butter Syrup

1.MAKING THE MARINADE In a large bowl, whisk together buttermilk, hot sauce, eggs, mustard, pickle juice, garlic powder, onion powder, creole seasoning, Sazon seasoning, salt, and pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (preferably 3-4 hours).

2.In a separate shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, and creole seasoning. Mix well.

3.Remove chicken from the marinade, allowing excess to drip off. Dredge each chicken thigh thoroughly in the flour mixture, pressing to ensure it's fully coated. Place on a wire rack and let sit for 10-15 minutes to allow the coating to adhere.

4.FRYING THE CHICKEN Heat 2-3 inches of vegetable oil in a large heavy-bottomed pot, deep fryer, or Dutch oven to 175°C (350°F).

5.Carefully add chicken thighs to the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 74°C/165°F).

6.Remove chicken from oil and place on a wire rack set over a baking sheet to drain excess oil. Season lightly with additional salt if desired.

7.MAKING THE WAFFLE MIX In a large bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, and kosher salt.

8.In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

9.Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix; a few lumps are fine).

10.Preheat your waffle iron. Lightly grease if necessary. Pour the appropriate amount of batter onto the hot waffle iron and cook according to manufacturer's instructions until golden brown and crispy.

11.MAKING THE HONEY-BUTTER SYRUP MIX In a small saucepan, combine the butter, honey, maple syrup, cinnamon stick and sliced habanero peppers. Bring to a gentle simmer over medium-low heat and cook for 15-20 minutes, allowing the flavors to meld. Remove from heat and let cool slightly. Strain the syrup if you prefer a smoother drizzle without pepper pieces.

To Serve

1.Place a warm waffle on a plate. Top with crispy fried chicken thighs. Garnish with a sprinkle of powdered sugar. Drizzle generously with the Honey-Butter Syrup. Serve immediately.