Chicken and Waffles
Ingredients
4 bone-in, skin-on chicken thighs
1 cup buttermilk
1 tablespoon salt
2 teaspoons sugar
¼ teaspoon black pepper
2 garlic cloves
2 sprigs rosemary
12 dashes hot sauce
½ cup corn starch
½ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon onion powder
½ teaspoon black pepper
2 large eggs
2 teaspoons canola oil
nonstick cooking spray
1 cup maple syrup
10 dashes hot sauce
2 garlic cloves
1 sprig rosemary
4 frozen waffles
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Debone the chicken thighs
Place a chicken thigh skin-side down on the chopping board. With kitchen shears, cut the meat down the length of the center bone to expose it. Continue cutting along the bone’s sides as well as underneath the bone without cutting through the meat and skin until all but one end of the bone is detached. Cut the cartilage away from the meat, freeing the bone. Save the bone for stock or discard. If necessary, trim any excess fat or cartilage from the thigh meat, working carefully to ensure the meat and skin remain intact. Repeat with the remaining 3 pieces.
4 bone-in, skin-on chicken thighs
kitchen shears
chopping board
Make the brine
In a medium bowl, combine the buttermilk, salt, sugar, pepper, garlic, herbs and hot sauce. Whisk gently to dissolve the sugar and salt.
medium bowl
1 cup buttermilk
1 tablespoon salt
2 teaspoons sugar
¼ teaspoon black pepper
2 garlic cloves
2 sprigs rosemary
12 dashes hot sauce
liquid measuring cup
measuring spoons
whisk
Brine the chicken
Place the chicken thighs in a large resealable plastic bag. Pour the brine over the chicken, press out any air and seal the bag. Massage the chicken through the bag for a moment or two to make sure the brine is surrounding every piece of chicken. Place the bag in the refrigerator and let the chicken brine at least 2 hours, up to 12 hours.
resealable plastic bag
Dry the chicken
When ready to cook, remove the chicken pieces from the bag and dry them as completely as possible with paper towels (this will help your chicken crisp up when it’s air fried). Leave the chicken to continue drying out on a paper towel while you prepare the coatings.
paper towels
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 390°F on the Air Fry cook mode using the button below.
June Oven
June Air Basket
foil
Assemble the coatings
Add the corn starch to a large shallow bowl. In another large, shallow bowl, combine the flour, baking powder, onion powder and pepper. Whisk to combine. Crack the eggs into a medium bowl. Add the oil and whisk until lightly beaten.
½ cup corn starch
½ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon onion powder
½ teaspoon black pepper
2 large eggs
2 teaspoons canola oil
2 large bowls
medium bowl
measuring cups
Dip the chicken in corn starch, the wet coating and the seasoned flour
Lightly coat a June Air Basket with nonstick cooking spray and set it over a June Pan to catch any crumbs. Working one at a time while noting which side of the thigh the skin is on, place one chicken thigh in the bowl with the corn starch and roll it around until it is lightly but completely coated. Shake off any excess starch. Dip the chicken in the bowl with the wet coating and roll it around until it is completely coated. Allow excess egg to drip back into the bowl. Dip the chicken in the flour mixture, rolling it around until it is completely coated. Shake off any excess flour and place the chicken skin-side down in the greased June Air Basket. Repeat with the remaining chicken pieces.
June Air Basket
June Pan
nonstick cooking spray
Spray with cooking spray
Generously spray both sides of the chicken with nonstick cooking spray. The oil will help brown the chicken.
nonstick cooking spray
Air fry the chicken
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the chicken 15 minutes. June will notify you when to flip the chicken.
Make the spicy maple syrup
In a small pot set over medium heat, combine the maple syrup, hot sauce, garlic and herbs. Bring the syrup to a simmer then remove it from the heat and set it aside for serving.
1 sprig rosemary
2 garlic cloves
10 dashes hot sauce
1 cup maple syrup
pot
spatula
Flip the chicken
Slide the June Air Basket from the June Oven and set it on a cooling rack. Keep the June Oven hot by pressing the button below. With a flip spatula or tongs, flip each chicken thigh so it is skin-side up. Spray the thighs again with nonstick cooking spray.
tongs
nonstick cooking spray
Air fry the other side
Return the chicken to the June and air fry 15 more minutes, until the thighs are golden brown and crispy. If needed, follow onscreen instructions to keep cooking.
Adjust the June Oven accessories
Remove the chicken from the June Oven, then carefully remove the hot foil-lined air basket from the bottom position and set aside. Place the wire shelf in the middle position of the June Oven.
Cook the waffles
Remove the chicken from the June Oven, then carefully remove the hot foil-lined air basket from the bottom position and set aside. Place the wire shelf in the middle position of the June Oven. Carefully place the waffles directly on the middle shelf of the June Oven (the walls will still be hot). Confirm the number of waffles using the button below. Toast the waffles until they are crispy and slightly golden, about 6 minutes.
4 frozen waffles
Top the waffles
With tongs or protected hands, remove the waffles from the June Oven and transfer them to serving plates or a platter. Place one piece of chicken on each waffle, then drizzle each portion with ¼ cup spicy syrup. Serve hot.
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