Ingredients

1 cup honey

3 Tbsp. habaneros, deseeded and roughly chopped

2 Tbsp. paprika

1 Tbsp. freshly ground black pepper

1 Tbsp. garlic powder

1 Tbsp. onion powder

1/2 tsp. oregano

1/2 tsp. celery salt

1/2 tsp. cayenne

1 1/2 cups buttermilk

6 boneless skinless chicken thighs (about 1 1/4 lb.)

Vegetable or peanut oil, for frying and cooking

1 cup all-purpose flour

1/3 cup cornstarch

Kosher salt

6 large eggs

12 cooked waffles

Instructions

Step 1: To make the hot honey, combine honey and habaneros in a small saucepan over medium heat. Bring to a low simmer, then reduce heat to low and cook for 1 hour, stirring occasionally. Strain into an airtight container and set aside.

Step 2: In a small bowl, whisk together paprika, black pepper, garlic powder, onion powder, oregano, celery salt, and cayenne to make the spice mix.

Step 3: In a large bowl, whisk buttermilk with 2 1/2 tablespoons of the spice mix. Add chicken thighs, toss to coat, cover with plastic wrap, and marinate in the fridge for at least 2 hours or up to 24 hours for best flavor.

Step 4: Heat 3/4 inch of vegetable or peanut oil in a large cast-iron skillet to 350ºF. In a shallow bowl, combine flour, cornstarch, and 2 tablespoons of the spice mix.

Step 5: Just before frying, add 2 to 3 large spoonfuls of chicken marinade to the flour mixture. Mix it by hand to create crumbly bits for extra crispy coating.

Step 6: Working in batches, coat each chicken thigh thoroughly in the seasoned flour mixture. Carefully add to the hot oil and fry for 4 to 5 minutes until golden brown and an internal temperature of 165ºF is reached. Drain on a wire rack-lined baking sheet, then season with salt and a pinch of the spice mix.

Step 7: In a large skillet over medium heat, warm 1/2 tablespoon of oil. Crack eggs into the skillet in batches, seasoning each with salt and pepper. Cook until whites are set but yolks remain runny, about 2 minutes.

Step 8: Assemble sandwiches by placing one fried chicken thigh on a waffle, topping with an egg, and finishing with another waffle. Slice in half and drizzle generously with the hot honey before serving.

Tips & Variations

For extra crunch, add a pinch of baking powder to the flour mixture.

If you prefer less heat, reduce habaneros or remove seeds completely when making hot honey.

Use store-bought waffles for convenience or make your own for a homemade touch.

Try swapping chicken thighs for chicken tenders if you want a quicker cooking option.

Storage

Store leftover hot honey in an airtight container in the refrigerator for up to one month. Keep cooked fried chicken and waffles separately in the fridge for up to 2 days. Reheat chicken in an oven or air fryer to maintain crispiness, and warm waffles in a toaster or oven before assembling sandwiches.

FAQs

Can I make the hot honey ahead of time?

Yes, hot honey can be made up to a month in advance and stored in the refrigerator. Warm it gently before drizzling over your sandwiches.

What can I use if I don’t have buttermilk?

You can substitute buttermilk by mixing 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.