Savory Cheddar Chive Chicken & Waffle

Serves 4 · 35 min prep · 40 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1.5 cups all-purpose flour
• 2 tsp paprika
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 cups neutral oil for frying
• 2 cups all-purpose flour for waffles
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1.5 cups sharp cheddar cheese, shredded
• 1/3 cup fresh chives, minced
• 2 large eggs
• 1.75 cups whole milk
• 6 tbsp unsalted butter, melted
• 3 tbsp unsalted butter for gravy
• 3 tbsp all-purpose flour for gravy
• 2 cups chicken broth
• 1/4 cup heavy cream
• 1/4 cup maple syrup for serving

Instructions

1. 1Pat the chicken thighs dry and place them in a bowl with the buttermilk and hot sauce. Toss to coat, cover, and marinate in the refrigerator for at least 30 minutes while you prep the waffle batter and gravy ingredients.
2. 2In a shallow dish, whisk together the flour for dredging with paprika, garlic powder, onion powder, half the kosher salt, and black pepper until evenly combined.
3. 3Preheat a standard waffle iron to medium-high according to the manufacturer instructions and lightly brush the grids with melted butter or oil so the cheddar waffles release cleanly.
4. 4In a large bowl, whisk the waffle flour, baking powder, baking soda, and remaining salt. Stir in the shredded cheddar and minced chives so the cheese is coated in dry mix and will melt into pockets.
5. 5In a separate bowl, beat the eggs with the whole milk and melted butter. Pour the wet mixture into the dry ingredients and fold gently until just combined; a few small lumps are fine and keep the waffles tender.
6. 6Scoop batter onto the hot waffle iron, close the lid, and cook until the waffles are deep golden, crisp on the outside, and steam has mostly stopped, about 4 to 6 minutes depending on your iron. Transfer finished waffles to a wire rack set over a sheet pan in a 200°F oven to stay warm.
7. 7Heat about 1 inch of neutral oil in a large heavy skillet over medium heat until it reaches 350°F. Remove chicken from the buttermilk, dredge thoroughly in the seasoned flour, shaking off excess, and fry in batches without crowding until deep golden and cooked through to 165°F inside, about 5 to 7 minutes per side. Drain on a clean rack.
8. 8For the gravy, melt butter in a saucepan over medium heat, whisk in the flour, and cook 1 to 2 minutes until foamy and lightly golden. Gradually whisk in chicken broth, simmer until thickened, then stir in heavy cream, salt and pepper, and a few minced chives; keep warm on low.
9. 9To serve, place a hot cheddar-chive waffle on each plate, top with fried chicken, ladle peppery cream gravy over everything, and finish with a light drizzle of maple syrup and extra chives.