Ingredients
For theButtermilk Soak
2 lbs. chicken thighs
3 cups buttermilk
1 cup hot sauce
2 tbsp. kosher salt
½ tbsp. Dijon mustard
1 tbsp. chicken bouillon
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbs. paprika
2 teaspoons cayenne pepper
For the Flour Drench
2 cups all purpose flour
¼ cup cornstarch
1 tsp. chicken bouillion
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. kosher salt
½ tsp. cayenne pepper
Vegetable oil, for frying
For the Cheddar Bay Mix
1 pouch red lobster cheddar bay biscuit mix
1 ¼ cup water
½ cup shredded sharp cheddar cheese
¼ garlic butter (optional)
Directions
Step 1
For the Buttermilk Soak
Step 1
In a large bowl, combine chicken thighs with the buttermilk, hot sauce, dijon mustard, kosher salt, and the remaining seasonings.
3 cups buttermilk
1 cup hot sauce
2 tbsp. kosher salt
½ tbsp. Dijon mustard
1 tbsp. chicken bouillon
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbs. paprika
2 teaspoons cayenne pepper
2 lbs. chicken thighs
Step 2
Cover the bowl, and let the chicken sit in the refrigerator for at least 2 hours or overnight.
Step 3
For the Cheddar Bay Mix
Step 1
Heat up waffle iron.
Step 2
Heat the oil to 375 F in a large pot, Dutch oven, or deep fryer.
Step 3
Let the chicken cool slightly before adding them to the waffle sliders.
Step 4
Place garlic butter in a microwavable bowl and cook for about 20 seconds or until melted.
¼ garlic butter (optional)
Step 5
Serve and Enjoy!
