Crispy Chicken on Waffles with Hot Honey | American classic with juicy fried chicken thighs and soft waffles

Start by marinating the chicken: in a large bowl, whisk together 200 g buttermilk, 1 egg, 1 teaspoon (3 g) smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon (1.5 g) chili flakes, and 1 teaspoon (5 g) salt. Add the chicken thighs, toss thoroughly to coat, then cover and refrigerate to marinate for at least 4 hours (or even overnight).

Once the meat has marinated, combine 150 g flour in a wide bowl with the remaining spices (1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chili flakes) and half of the remaining salt. Add 2 tablespoons of the buttermilk marinade to the seasoned flour and rub it with your fingers to form small clumps in the flour – this will give it that signature, extra-crispy crust!

Lift the chicken thighs out of the marinade one by one, let them drip slightly, then dredge thoroughly in the seasoned flour. Press the flour firmly onto the meat from all sides with your fingers, then place on a wire rack or plate and let rest for 10 minutes before frying so that the breading adheres well.