Chive & Orange Blossom Honey Waffles & Spicy Garlic Honey Chicken

Chive & Orange Blossom Honey Waffles & Spicy Garlic Honey Chicken

YIELD: Makes 4 servings


For Waffles:

1 1/2 cups - all-purpose flour

2 tsp. - orange blossom honey

1 tsp. - orange zest

1 tsp. - kosher salt

1 tsp. - baking powder

1 1/4 cups - whole milk

2 large - eggs

1/4 cup - fresh chives, chopped

3/4 cup - sharp cheddar cheese, shredded

For Chicken:

8 pieces - boneless, skinless chicken thighs

2 cups - buttermilk

1 T - kosher salt

1/4 tsp. - ground black pepper

1/4 tsp. - rosemary, chopped

2 T - orange blossom honey

2 cups - all-purpose flour

1 T - kosher salt

1/2 tsp. - ground black pepper

2 tsp. - cayenne pepper

1 tsp. - garlic powder

1 tsp. - onion powder

2 tsp. - paprika

1/2 tsp. - ancho chile powder

vegetable oil, as needed


Rinse chicken thighs and pat dry with paper towels, place in a large bowl.

Combine buttermilk, salt, black pepper, rosemary and honey. Pour buttermilk mix over chicken and cover and let marinate 8 hours or overnight.

In a large mixing bowl, mix all ingredients for waffles until well combined.

Working in batches, cook four waffles total using a waffle maker of choice. When waffles are cooked to the desired level of doneness, remove and set aside.

Combine flour, salt, cayenne, garlic powder, onion powder, paprika, ancho chile powder in a separate mixing bowl and stir.

Remove each piece of chicken from buttermilk, shake to remove excess liquid, and dredge in flour mixture. Shake off excess.

Heat oil to 375°F in deep fryer or a deep-frying pan and fry chicken until internal temperature reaches 175°F or juices run clear, approximately 5 minutes per thigh.

Drain on paper towels.

Assemble chicken on waffles and drizzle with honey.

Recipe courtesy of chef Jenny Dorsey, made for the National Honey Board