Categories: Meals
Ingredients
- 1/3 cup buttermilk
- 1 tbsp habanero hot sauce
- Kosher salt and black pepper
- 1/3 cup mayo
- 4 chicken thighs
- 22 oz bag frozen waffle fries
- 1 cup cake flour
- vegetable oil
- 4 potato rolls, split
- Iceberg lettuce and dill pickle slices
Directions
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Whisk the buttermilk, hot sauce, 1/4 tsp salt and a few grinds of pepper in a medium bowl. Transfer 3 tbsp of the buttermilk mixture to a small bowl and whisk in the mayo; set aside. Add the chicken to the bowl with the remaining buttermilk mixture; toss to coat and set aside.
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Bake the waffle fries as label directs. Meanwhile, combine the cake flour, 1/2 tsp salt, and 1/4 tsp pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4-5 minutes per side. Transfer to a rack set over a baking sheet to drain.
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Season the waffle fries with pepper. Divide the buttermilk mayo among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with waffle fries.