Raleigh Spiced Chicken and Buttermilk Waffles

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 cups buttermilk, divided
• 3 tbsp Salted Perfection Raleigh Select Blend
• 2 cups all-purpose flour, divided
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tbsp sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted and divided
• 1/2 cup honey
• 2 tbsp hot sauce (vinegar-based)
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup of buttermilk and 1 tablespoon of the Salted Perfection Raleigh Select Blend. Add the chicken thighs, toss to coat, and let them sit while you prep everything else.
2. For the dredge, grab a shallow dish and whisk together 1 cup of flour, the cornstarch, and the remaining 2 tablespoons of Salted Perfection Raleigh Select Blend. This spice mix has smoked salt and paprika that will make the crust sing.
3. Preheat your waffle iron. In a medium bowl, whisk the remaining 1 cup of flour, baking powder, and sugar. In a separate cup, whisk the eggs, the remaining 1 cup of buttermilk, and 1/4 cup of the melted butter. Pour the wet into the dry and whisk just until combined. Do not overmix; lumps are fine.
4. Fill a heavy skillet or Dutch oven with about 2 inches of vegetable oil and heat to 350°F.
5. Remove the chicken from the buttermilk marinade, letting the excess drip off, then press firmly into the seasoned flour mixture. ensure every crevice is coated.
6. Fry the chicken in batches for about 6–8 minutes per side, or until golden brown and cooked through (internal temp should hit 165°F). Drain on a wire rack.
7. While the chicken fries, cook the waffles according to your iron's instructions until golden and crisp.
8. For the sauce, whisk the honey, hot sauce, and the remaining 1/4 cup melted butter in a small bowl until smooth. Warm it up slightly if needed.
9. Stack a piece of chicken on a waffle and drizzle generously with the hot honey butter. DUNZO!