- In a large bowl, combine flour, cornstarch, onion powder, garlic powder, smoked paprika, salt, and pepper. Mix well and set aside.
- For the wet batter, add buttermilk to a bowl with the chicken thighs. Season with hot sauce, onion powder, garlic powder, Cajun seasoning, salt, and smoked paprika. Mix until the chicken is fully coated, then marinate for at least 1 hour (or overnight for extra flavor).
- Once the chicken marinates, set up a dredging station. Transfer the soaked chicken to another bowl. Work in batches by dredging the chicken in the dry batter then placing back in the buttermilk mixture. Coat once more in the dry batter for a double dredge.
- Press the flour into each piece, then shake off the excess. Place the coated chicken on a wire rack and rest for 10 minutes.
- Heat oil in a cast iron skillet over medium heat. Fry 2 pieces at a time for 6–7 minutes per side, or until golden brown and crispy. Remove and repeat until all chicken is cooked through.
- In a bowl, stir together teriyaki sauce, maple syrup, and red pepper flakes until well combined.
- Pour the mixture over the fried chicken while it’s still hot and toss to coat until every piece is glossy and saucy.
- In a mixing bowl, whisk together pancake mix, buttermilk, cinnamon, vanilla, and melted butter until smooth. The batter should be slightly thick.
- Grease your waffle iron with butter, then pour about ⅓ cup of batter into the center. Cook for 2–3 minutes, or until golden. Dust with powdered sugar and set aside.
- Top each waffle with a sauced chicken thigh, then garnish with fresh chives. Serve with maple syrup or more teriyaki glaze for drizzling.
Recipe created in partnership with Cierra Brewer at @cookwithci.
