Prep Time: 30 Minutes

Cook Time: 25-35 Minutes

Serves: 4-6

Suggested Pairing: Chimay Cinq Cents (White)

1.) In a large bowl or ziplock bag combine the buttermilk, thyme, hot sauce,  and a generous amount of salt and cracked pepper. Immerse chicken completely into the bowl or bag, and allow to marinate for at least 4 hours, or overnight.

2.) In a separate bowl, mix the flour, onion powder, garlic powder and paprika. Season well with salt and pepper. Working with one thigh at a time, use tongs to remove the chicken for the marinade and lightly tap on the side of the bowl to allow the excess liquid to drip back into the bowl. Dredge all sides of the chicken in the flour mixture ensure it adheres all over. Place on a wire rack and repeat with the remaining chicken thighs.

3.) In a large heavy bottomed pot, heat enough oil to cover chicken (about 4 inches deep) to 350 degrees. Prepare a rack over a baking tray line with with paper towels. Fry the chicken in two batches until golden brown and the internal temperature of the chicken reaches 165 degrees F. Transfer to the paper towel lined rack. Let Rest while you prepare your waffles. 

For the waffles:

In a large bowl whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, butter, eggs and yolk. Pour the milk mixture into the flour and stir just until combined. Fold in cheese and mix well.

Heat waffle iron to recommended temperature and spray both sides. Add batter carefully and cook until golden brown. Transfer to plate, place fried chicken on top and serve immediately with maple syrup.