Ingredients
4chicken thighs,boneles, skinless
kosher salt,to taste
freshly ground black pepper,to taste
1cupbuttermilk,or 1 milk plus 1 tablespoon lemon juice
6cupscanola oil,for frying
2cupsall purpose flour
2tbspbaking powder
1tsponion powder
1tspgarlic powder
1tspkosher salt,plus more to taste
½cupbuttermilk,or ½ milk plus 1½ teaspoons lemon juice
1cupall purpose flour
3tbspsugar
1tspbaking powder
1tspkosher salt
2large eggs
¾cupbuttermilk,or ¾ milk plus 2 teaspoons lemon juice
1cupsourdough bread
2tbspunsalted butter,melted and cooled
4tbspunsalted butter
maple syrup,for drizzling
hot sauce,optional
Preparation
Generously season the chicken thighs with salt and pepper then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.
Heat the canola oil in a large pot until it reaches 350 degrees F. Set a wire rack over a baking sheet. Preheat the oven to 250 degrees F.
In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a little bit at a time and stir with a rubber spatula to incorporate into the dry ingredients.
Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere to the dry ingredients. Set on the wire rack and repeat with the remaining chicken.
Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165 degrees F for about 5 to 7 minutes, turning occasionally to make sure the chicken browns evenly.
Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.
Add ½ cup of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through for about 4 to 6 minutes.
Transfer waffle to plate and spread 1 tablespoon of butter on top, then repeat with the remaining batter.
To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.
Enjoy!
