Zesty Chicken & Waffles with Sweet Honey Butter Habanero Sauce!

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides natural sweetness with fewer additives.

fried chicken

🥗Healthier: baked chicken

💰Cheaper: chicken thighs

Baked chicken is lower in fat and can be more economical.

Start by cleaning and patting dry 2.5 lbs of boneless skinless chicken thighs.

Prepare the marinade by mixing 2 cups of buttermilk, 1/4 cup of hot sauce, 1 tablespoon of yellow mustard, 1/4 cup of pickle juice, and 2 eggs in a bowl.

Add 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 1 packet of Goya sa seasoning, 2 tablespoons of Tony's Creole seasoning, 1 teaspoon of kosher salt, and 1 teaspoon of coarse black pepper to the marinade. Mix well.

Coat the chicken thighs in the marinade and let them marinate for at least 30 minutes, ideally 3 to 4 hours.

Prepare the waffle batter by mixing 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 2 tablespoons of granulated sugar, 1 tablespoon of ground cinnamon, and 1/2 teaspoon of kosher salt in a bowl.

In a separate bowl, mix 2 cups of buttermilk, 2 eggs, 1/2 cup of melted and cooled unsalted butter, and 1 teaspoon of vanilla extract to create the wet batter.

Combine the wet batter into the dry batter, mixing until just combined (it's okay for it to be a little lumpy).

Preheat the waffle iron and coat the plates with baking spray to prevent sticking.

Pour the waffle batter into the preheated waffle iron and cook for about 4 to 5 minutes, or according to the waffle iron instructions.

Check the waffles after 5 minutes; they should be golden brown.

In a medium saucepan, melt 1/2 cup of unsalted butter over low to medium heat.

Add 1/4 cup of honey and 1/2 cup of maple syrup to the melted butter and stir to combine.

Slice 2 habanero peppers and add them to the saucepan, placing them face down for flavor infusion.

Add a stick of cinnamon to the saucepan and let the mixture simmer for about 20 minutes, stirring occasionally.

After 20 minutes, taste the syrup and adjust the spice level if desired. Strain the syrup to separate the liquid from the solids.

Prepare the dredging mix by combining 2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of smoked paprika, and 2 tablespoons of Creole seasoning in a bowl. Mix well.

Drain excess marinade from the chicken and coat each piece in the dredging mix, shaking off the excess flour.

Set the coated chicken on a baking rack and repeat the process until all pieces are coated.

Heat vegetable oil in a deep pot to 350°F using a thermometer to check the temperature.

Carefully drop the chicken thighs into the hot oil, avoiding overcrowding the pan.

Fry the chicken for about 4 minutes before flipping to the other side, aiming for an internal temperature of at least 165°F, preferably 175°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens