Recipes by Lily Thao, Component Coffee Lab Photos by JJ Fry
- 1 teaspoon salt, plus another 1/2 teaspoon (for flour)
- 1/2 teaspoon black pepper, plus another 1/2 teaspooon (for flour)
- 1 teaspoon paprika, plus another 1 tablespoon (for flour)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken thighs
- Chives, for garnish
- Canola oil, for frying, as needed
- 1 cup buttermilk
- 1 egg
- 1 1/2 cups A.P. flour
- 1 tablespoon cornstarch
In a metal bowl, combine the first portion of salt, pepper and paprika, as well as the garlic, onion and cayenne powders. Season the chicken thighs with spice mixture until fully coated, cover, and let sit in the refrigerator for 1 hour.
Fill a large cast-iron pan halfway with the canola oil. Heat oil to 350F. Be sure to use a thermometer to monitor the heat of your oil. Too hot and the chicken will darken on the outside before properly cooking on the inside. Too cold and the chicken will be soggy and oily.
Whisk the buttermilk and egg together in a medium bowl, and stir flour, cornstarch and the extra spices in another bowl.
Grab chicken thighs one piece at a time and dip in wet mixture until fully coated, then dredge in flour mixture until fully coated. Fry in the oil until golden brown on all sides (5 minutes per side, depending on size).
Remove chicken and place on a rack with a pan underneath to catch excess oil.
If needed, place chicken in the oven at 350F for 5 minutes to finish cooking
- 2 cups A.P. flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon iodized salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups buttermilk
- 1/2 cup unsalted butter, melted
- 2 eggs
In a medium bowl, mix together dry ingredients until well combined (flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg).
In a medium bowl, mix together wet ingredients until well combined (buttermilk, eggs, melted butter).
Slowly mix dry ingredients into wet ingredients, in thirds, until just combined. Set aside for 1 minute to thicken. (Batter consistency should be thick.)
Spray heated waffle iron with canola oil cooking spray. Spoon 1/2-1 cup of batter into waffle iron, depending on size of waffle iron. Close the iron and cook until golden brown, 5-7 minutes depending on the waffle maker.
Hot Maple Syrup
- 1/2 cup maple syrup, warmed
- 1 tablespoon Tobasco® sauce
- 1 tablespoon unsalted butter, melted
In a small bowl, warm maple syrup (flattop, stovetop or microwave — whatever is available to you!).
Combine hot sauce with maple syrup and transfer to a serving dish or set aside until plating.
Stack chicken on top of waffle (or waffles).
Serve with hot maple syrup and chives for garnish.