Fried Chicken Thighs

2 boneless, skinless chicken thighs

• 1 cup buttermilk

• 1 tsp hot sauce

• 1/2 tsp kosher salt

• 3/4 cup all-purpose flour

• 1/4 cup cornstarch

• 1 tsp kosher salt

• 3/4 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1/4 tsp onion powder

• Pinch cayenne, optional

• 1 tbsp fresh buttermilk

Combine the chicken, buttermilk, hot sauce, and salt in a shallow bowl or zip-top bag. Turn to coat, cover, and refrigerate at least 30 minutes, or up to 4 hours. Whisk together the flour, cornstarch, remaining salt, paprika, garlic powder, black pepper, onion powder, and cayenne. Drizzle in the tablespoon of buttermilk and rub through with your fingers to form small clumps. Heat oil about 1/2 inch deep in a heavy skillet to 350°F. Remove the chicken from the marinade, letting excess drip off, then press firmly into the dredge to coat both sides. Fry until deeply golden and crisp, 5 to 7 minutes, until the thickest part reaches 165°F. Transfer to a wire rack in a 200°F oven while you make the peaches and waffles.

The Hot Honey Butter

• 2 tbsp unsalted butter

• 1 tbsp honey

• 1 to 2 tsp hot sauce, to taste

• Pinch kosher salt

Combine the butter, honey, hot sauce, and salt in a small saucepan over low heat. Warm just until melted, then stir smooth. Set aside and rewarm before serving if needed.

The Bourbon Peaches

• 1 tbsp unsalted butter

• 2 large peaches, sliced

• 1 tbsp brown sugar

• Pinch kosher salt

• Tiny pinch cinnamon

• 1 1/2 tbsp bourbon

• Squeeze of fresh lemon

Melt the butter in a small oven-safe skillet over medium heat. Add the peach, brown sugar, salt, and cinnamon, and cook 2 minutes, tossing gently, until softened but still holding shape. Add the bourbon and cook 1 to 2 minutes more, until reduced and glossy. Finish with a squeeze of lemon and keep warm.

The Waffles

• 3/4 cup all-purpose flour

• 2 tbsp cornstarch

• 1 tbsp granulated sugar

• 3/4 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp kosher salt

• 3/4 cup buttermilk

• 1 large egg

• 2 1/2 tbsp melted butter

• 1/2 tsp vanilla extract

Whisk the flour, cornstarch, sugar, baking powder, baking soda, and salt in one bowl. In a second bowl, whisk the buttermilk, egg, melted butter, and vanilla. Combine wet and dry ingredients, stirring just until mixed, and let rest 10 minutes. Preheat the waffle iron and lightly oil if needed. Add a little over 1/2 cup batter per waffle and cook until golden and crisp. Keep finished waffles on a wire rack in the 200°F oven, don't stack, trapped steam will soften them.

Bringing It Together

Cut each waffle into quarters and plate. Top with a piece of fried chicken, then spoon the warm bourbon peaches and their glaze over the waffle. Finish with warm hot honey butter, drizzled over the chicken and waffle. Serve immediately with your Bourbon Peach Smash.