Categories: Meals

Ingredients

• 1/3 cup buttermilk
• 1 tablespoon habanero hot sauce
• Kosher salt and freshly ground pepper
• 1/3 cup mayonnaise
• 4 skinless, boneless chicken thighs (about 1 1/4 pounds total)
• 1 22-ounce bag frozen waffle fries
• 1 cup cake flour (see page 74 for a substitute)
• Vegetable oil, for frying
• 4 potato rolls, split
• Iceberg lettuce and dill pickle slices, for topping

Directions

1. Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside.

2. Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.

3. Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries.

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