Chicken, waffles and spicy honey butter

1 I don’t know how long is too long but brining overnight is the way forward. If you’re tight for time, then do an hour minimum.

2 Start by whisking the buttermilk, salt, garlic powder, onion powder, hot sauce, and smoked paprika together in a large mixing bowl.

3 Add the chicken, making sure that every thigh is covered in the brine mixture. Cover the bowl and let the chicken marinate in the brine.

4 In a tall pot or deep fat fryer, heat the oil to 180 degrees. While the oil is heating up, in a mixing bowl whisk together flour, cornflour, baking powder, and seasonings.

5 Take each chicken thigh from the brine and dredge into the seasoned flour.

6 Thoroughly coat the chicken all over, then let the thighs rest on a plate for five minutes before frying.

7 Fry the chicken pieces in the hot oil until golden brown, crispy, and cooked through completely – this usually takes about 8-9 minutes.

8 Fry a few pieces at a time to keep oil from cooling too much and once cooked remove from oil to rest for a minute or two before serving. 9 While the chicken is resting, the butter is easy to do. In a small pan, melt butter over medium heat with honey, chili powder and salt. Whisk well until it is combined and viscous. Lower the temperature to “warm/low” and keep for serving.

10 Make or open your favourite packet of Belgian-style waffles. Serve chicken on top, then drizzle generously with the spicy honey butter or simple maple syrup.