Name: Buttermilk-and-Blue Waffles with Buffalo Whiskey Crispy Chicken
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: Butter or nonstick cooking spray, for greasing the waffle iron; 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups buttermilk; 2 large eggs; 8 ounces (about 1 1/2 cups) smoked blue cheese crumbles or blue cheese of your choice, crumbled; 3 cups all-purpose flour; 1 tablespoon smoked paprika; 1 tablespoon kosher salt; 2 teaspoons ground cumin; 2 teaspoons ground mustard; 2 teaspoons granulated onion; 2 teaspoons ground black pepper; 2 teaspoons cayenne pepper; 2 teaspoons baking soda; 1 quart (4 cups) buttermilk; 2 tablespoons hot sauce; 1 tablespoon plus 1 teaspoon kosher salt; 2 teaspoons ground celery seed; 1 teaspoon smoked paprika; 1 teaspoon ground black pepper; Oil, for frying; 8 boneless, skinless chicken thighs; Buffalo Whiskey Sauce, recipe follows; Sweet pickle chips, for garnish; Chopped scallions, for garnish; 1/2 cup hot sauce, such as Frank's Red Hot

Directions

Special equipment:

a deep-frying thermometer; a waffle iron

For the waffles: Preheat a waffle iron and keep a little melted butter or cooking spray on hand to grease it.
Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk and eggs in a medium bowl, then whisk the wet ingredients into the dry. Stir in the blue cheese crumbles. Set the batter aside.
For the seasoning flour: Mix together the flour, paprika, salt, cumin, mustard, granulated onion, black pepper, cayenne and baking soda, and divide between 2 plates or shallow bowls.
For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, paprika and pepper, and divide between 2 plates or shallow bowls.
For the fried chicken: Set a rack into a baking sheet. Heat a few inches of oil in a Dutch oven or deep-fryer to 365 degrees F. Coat the chicken in the brine, then the flour, then the brine and flour a second time; shake off excess and place on the rack.
Grease the waffle iron. Add the batter and cook on high until deep golden. Cut into 4 waffles. Repeat until the batter is finished.
Fry the chicken in batches, stirring occasionally, until deep golden and cooked through, 8 to 10 minutes.
Top the waffles with 2 pieces of chicken and some Buffalo Whiskey Sauce. Garnish with a few pickle chips and some scallions.

Buffalo Whiskey Sauce:

In a small pot, melt together the hot sauce, maple syrup, whiskey, butter, tamari, Worcestershire and garlic. Simmer to thicken, then remove from the heat.