Chicken and Cheddar Cornmeal Waffles 

Servings: 6

Total time: 20 Minutes

INGREDIENTS

2 quarts oil (for frying)

6 pieces boneless chicken thighs (rinsed and patted dry)

4 ½ cups all-purpose flour (divided)

2 cups yellow cornmeal (divided)

2 teaspoons Diamond Crystal Salt Co.^™ Kosher Salt (divided, plus more to taste)

½ teaspoon freshly ground black pepper (plus more to taste)

1 ½ cups all-purpose flour

1 cup yellow cornmeal

2 teaspoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 cups buttermilk

2 large eggs

¼ cup unsalted butter (melted)

2 cups cheddar cheese (shredded)

1 cup maple syrup (for garnish)

Chopped fresh thyme (for garnish)

DIRECTIONS

Heat oil to 350° in a large heavy bottomed pan over medium-high heat. Season chicken thighs to taste with salt and pepper. Combine 3 cups of flour, 1 cup of cornmeal, 1 teaspoon of salt and pepper in a shallow bowl. Dredge chicken in flour mixture. Gently drop chicken pieces into hot oil until golden brown and an internal temperature of 165° is reached, about 5-8 minutes on each side. Transfer to a paper towel lined plate and season with salt to taste. Set aside.

Preheat waffle iron to medium-high.

Whisk together remaining flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl until combined. Stir in buttermilk and eggs until just combined. Fold in melted butter and cheese until just combined.

Lightly grease waffle maker with cooking spray. Working in batches, add batter to waffle iron, and cook until light golden-brown and fully cooked, about 5-8 minutes. Batter amount and cook time may vary; follow manufacturer instructions for best results. Repeat with remaining batter.

Top waffles with fried chicken. Garnish with maple syrup and thyme.