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1. Combine the chicken thighs, buttermilk, hot sauce and 1 teaspoon of the kosher salt in a bowl. Cover and refrigerate for at least 2 hours, or up to overnight.
6 piece Boneless skinless chicken thighs,
1 cup Buttermilk,
1 tbsp Hot sauce,
1 tsp Kosher salt
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2. Meanwhile, warm the honey with the chili flakes in a small saucepan over low heat for 3 minutes until fragrant. Stir in the apple cider vinegar and set aside to infuse.
4 tbsp Honey,
0.5 tsp Red chili flakes,
1 tsp Apple cider vinegar
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3. Whisk the waffle flour, baking powder, sugar and a pinch of salt in a large bowl. In another bowl whisk the waffle eggs, milk and melted butter, then pour into the dry ingredients and stir until just combined. Rest the batter 10 minutes while the waffle iron preheats.
2 cup All-purpose flour (for waffles),
1 tbsp Baking powder,
1 tbsp Sugar,
2 piece Eggs (for waffle batter),
1.5 cup Whole milk,
4 tbsp Unsalted butter, melted
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4. Whisk the dredge flour, cornstarch, smoked paprika, garlic powder, remaining 1 teaspoon salt and black pepper in a shallow dish. Lift each chicken thigh from the buttermilk, let excess drip off, and press firmly into the dredge, coating thoroughly. Rest on a rack for 10 minutes.
1 cup All-purpose flour (for chicken dredge),
2 tbsp Cornstarch,
2 tsp Smoked paprika,
1 tsp Garlic powder,
1 tsp Kosher salt,
1 tsp Black pepper
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5. Heat the vegetable oil in a deep heavy skillet to 175°C (350°F). Fry the chicken in batches for 6 to 8 minutes, turning once, until deep golden and the internal temperature reaches 74°C (165°F). Drain on a wire rack and keep warm in a 95°C (200°F) oven.
2 cup Vegetable oil (for frying)
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6. Cook the batter in the preheated waffle iron for 4 to 5 minutes per waffle until golden and crisp, making 4 large waffles. Keep warm alongside the chicken.
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7. Pour off the excess oil from the skillet, leaving a thin film, and fry the eggs over medium heat for 2 to 3 minutes until the whites are set and the yolks are still runny, seasoning with salt and pepper.
2 tsp Kosher salt,
1 tsp Black pepper,
4 piece Eggs (for frying)
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8. Place a waffle on each plate, top with chicken thighs and a fried egg. Drizzle sparingly with the hot honey and scatter with chives. Serve immediately.
1 tbsp Fresh chives (garnish)
