Chicken and Waffles are the perfect combo!
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne
2 teaspoons paprika
8 chicken thighs (boneless, skinless)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 cup buttermilk
1/4 cup hot sauce
2 cups flour (to dredge)
1/4 cup cornstarch
Kosher salt and freshly ground black pepper (to taste)
1/2 cup dill pickles (cut into matchsticks)
1/2 head red cabbage (thinly sliced)
2 carrots (cut into matchsticks)
1 bunch scallions (thinly sliced, bias)
1 tablespoon sesame seeds
2 tablespoons apple cider vinegar
1/4 cup Hidden Valley® Buffalo Ranch®
2 sheets puff pastry (thawed, cut into quarters)
1 bottle Hidden Valley® Buffalo Ranch® (for serving)
For the Dry Rub: In a large bowl, add the garlic powder, onion powder, cayenne, paprika, salt, and pepper and stir to combine. Add the chicken thighs and rub with the dry rub. Let sit for 30 minutes.
For the Coating: Prepare a dredging station with two baking dishes. In the first dish, whisk together the eggs, buttermilk, and hot sauce. In the second baking dish, whisk together the flour and cornstarch. Dredge the chicken in the flour mixture, egg mixture, and then flour mixture, shaking off any excess. Place each chicken thigh in the oil to fry for 8-10 minutes until golden brown and cooked through. Remove to a paper towel-lined plate.
For the Slaw: In a large bowl, add the pickles, cabbage, carrots, scallions, sesame seeds, apple cider vinegar, and 1/4 cup Hidden Valley® Buffalo Ranch® and stir to combine.