Both L and M have a love for greasy, sticky, delicious battered chicken smeared with a honey sauce. However, the infamous place in OKC that makes these wonderful creations isn’t a place the Cooper wives can go. They aren’t gluten free, and we are fairly positive that they don’t serve local organic pasture raised chicken. What other choice did we have but to make our own? Get ready for some finger licking goodness!
- boneless, skinless chicken thighs
- buttermilk, for soaking (any type of milk will work in a pinch)
- 1/4 cup all-purpose flour blend (we adore Pamela’s Baking & Pancake mix)
- 2 tablespoons tapioca starch
- 1 tablespoon smoked paprika
- 1/2 teaspoon dehydrated garlic
- 1 tablespoon Maldon smoked salt (kosher or sea salt will do just fine)
- 1 teaspoon mustard powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly cracked black pepper
- oil, for frying chicken
- waffle mix
- 1 teaspoon vanilla extract
- honey, maple syrup, & Louisiana hot sauce, to taste
1. Mix together all-purpose flour, tapioca starch, and seasonings in a small bowl. Allow chicken to soak in the milk for a minimum of 15 minutes, up to overnight.
2. Heat oil in a large sauté pan over medium heat. Prepare your waffle mix according to package instructions, adding in the vanilla extract. Remove chicken from milk, dredge in flour mixture, and place in the sauté pan. After all the chicken is in the pan, pour waffle mix into your preheated waffle iron.
3. Allow chicken to cook for about 4 minutes, or until golden brown, on one side before flipping. Flip all the chicken and cook until done (165*F/73*C). Heat honey, maple syrup, and Louisiana hot sauce in a small sauce pot to combine.
4. Move waffles to a plate. Top with fried chicken and drizzle with warm honey hot sauce. Dig in!