Ingredients
4 boneless skinless chicken thighs
2 c dill pickle juice
1 c white flour
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 tbsp knorr chicken bouillon
1 stick butter softened
1/2 tsp franks red hot
1 tbsp honey
2 tsp garlic chile paste
1 tbsp mustard
SweetStacks Gourmet Waffle mix and make waffles
Instructions
For the chicken:
Marinate boneless skinless chicken thigh in pickle juice over night. After the overnight soak, take your chicken directly from the brine to the seasoned flour mixture. Once its been dredged let it rest in the fridge for an hour or so to ensure the breading sticks but it can go straight to 325 degree oil to fry until thoroughly cooked. While you’re cooking your chicken, mix your soft butter and franks red hot just enough to incorporate it. Roll it in wax paper to create a compound butter and chill. Mix your waffle mix together and create your waffles for your chicken. Mix your honey, garlic chile paste and mustard to be your sauce.
To finish, cut your waffles into quarters, place your chicken on a waffle piece, place a spoon full of your sauce onto the chicken then top with your compound butter. Feel free to dress it up with greens or micro flowers for a beautiful look!
Notes
Recipe submitted by Mike Castaneda. “One of the top ten cooks in America” - As seen on Food Network