Fried chicken and waffles with a sweet and spicy glaze

Ingredients:

Sweet and tangy maple glaze

• 1 tbsp. honey
• 1 tbsp. maple syrup
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon apple cider vinegar
• 1/4 tsp cayenne pepper
• 0.5 tsp coarse salt

Waffles

• 2 cups premium flour
• 1 cup grated sharp cheddar
• 2 tablespoons of sugar
• 2 tsp baking powder
• 3-4 green onions, chopped (white parts separated from green parts)
• 7-8 drops of hot sauce
• 2 tsp coarse salt + a pinch
• 2 large eggs
• 2 cups whole milk
• 8 tbsp (110 g) unsalted butter, melted
• Cooking spray to spray the waffle iron

Fried chicken

• Vegetable oil, for frying
• 8 boneless chicken thighs with skin
• 1 cup of sour milk or kefir
• 2 cups premium flour
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1.5 tsp coarse salt + more to taste
• Special equipmentBelgian waffle maker

Preparation:

1. Glaze:
   
   Combine honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne pepper, and salt in a small saucepan. Bring to a boil. Remove from heat and let steep for 20 minutes, then strain into a clean container.
2. Preheat the oven to 125°C and position the rack on the middle shelf. Place the baking sheet with the rack in the oven.
3. Waffles:
   
   In a large bowl, combine the flour, cheddar, sugar, baking powder, hot sauce, whites of the green onions, and salt and set aside. In another large bowl, beat the eggs with a pinch of salt, then add the milk and whisk. Pour in the melted butter and mix. Add the liquid mixture to the flour mixture and use a spatula to combine the dough (it's okay if a few lumps remain).
4. Preheat the waffle iron according to the manufacturer's instructions. Spray with cooking spray, add a small amount of batter, close the lid, and cook until the steam begins to subside (after a few minutes, open the lid and check for doneness). Transfer the waffles to a wire rack in the oven to keep them warm. Repeat with the remaining batter to make a total of 8 waffles.
5. Chicken:
   
   Pour 12 cm of vegetable oil into a heavy-bottomed saucepan. Heat over medium-high heat until a deep-fry thermometer registers 170°C (325°F). Place the chicken thighs in a bowl and pour in the buttermilk.
6. In a separate bowl, combine flour, garlic powder, onion powder, paprika, pepper, and salt and mix well. Dredge each thigh in the flour mixture, then shake off any excess flour and carefully lower into the oil.
7. Fry until golden brown, 7-8 minutes. Transfer the chicken to a paper bag or paper towels to drain excess fat, and season immediately with salt.
8. To serve, place each piece of fried chicken on top of a waffle, drizzle with glaze, and sprinkle with green onions.