Hot Honey Chicken & Cornbread Waffle

1. Gather all recipe ingredients
2. In a food-safe container, add Chicken and cover with Pickling Brine. Cover and refrigerate for at least 1 hour but no more than 3 hours. Remove Chicken from the brine, pat dry, and hold for service.
3. Coat hot waffle iron with pan coating.
4. Ladle batter into the hot waffle iron. Close the top and let cook for approximately 2 minutes or until the waffle rises to a golden brown and is slightly crispy on the edges.
5. Lightly coat Chicken Thighs in flour, and gently shake to remove excess. Dredge in buttermilk (optional: milk or eggwash) Lightly toss in seasoned flour until evenly coated.
6. Deep fry Chicken at 325-350 degrees for approximately 2-3 minutes or until golden brown. Check and ensure the internal temperature of the Chicken reaches a minimum of 165 degrees.
7. In a bowl, combine hot honey syrup and pepper puree. Whisk together until well mixed.
8. In a stainless steel bowl, toss the fried chicken in a hot honey mixture until well coated.
9. Arrange warm waffles on a plate.
10. Arrange Hot Honey Chicken on top of the waffle. Garnish with additional hot honey if desired. Optional: Garnish with shredded cheddar, green onion, or microgreens.

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