Chicken Thighs in Waffles

Prep time: 1 hour 20 minutes | Cook time: 20 minutes | Serves 4

For the chicken:

4 chicken thighs, skin on

1 cup low-fat buttermilk

½ cup all-purpose flour

½ teaspoon garlic powder

½ teaspoon mustard powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup honey, for serving

Cooking spray

For the waffles:

½ cup all-purpose flour

½ cup whole wheat pastry flour

1 large egg, beaten

1 cup low-fat buttermilk

1 teaspoon baking powder

2 tablespoons canola oil

½ teaspoon kosher salt

1 tablespoon granulated sugar

1. Combine the chicken thighs with buttermilk in a large bowl. Wrap the bowl in plastic and refrigerate to marinate for at least an hour.
2. Spritz the air fryer basket with cooking spray.
3. Combine the flour, mustard powder, garlic powder, salt, and black pepper in a shallow dish. Stir to mix well.
4. Remove the thighs from the buttermilk and pat dry with paper towels. Sit the bowl of buttermilk aside.
5. Dip the thighs in the flour mixture first, then into the buttermilk, and then into the flour mixture. Shake the excess off.
6. Arrange the thighs in the basket and spritz with cooking spray.
7. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 360ºF (182ºC) and set time to 20 minutes.
8. Flip the thighs halfway through.
9. When cooking is complete, an instant-read thermometer inserted in the thickest part of the chicken thighs should register at least 165ºF (74ºC).
10. Meanwhile, make the waffles: combine the ingredients for the waffles in a large bowl. Stir to mix well, then arrange the mixture in a waffle iron and cook until a golden and fragrant waffle forms.
11. Remove the waffles from the waffle iron and slice into 4 pieces. Remove the chicken thighs from the oven and allow to cool for 5 minutes.
12. Arrange each chicken thigh on each waffle piece and drizzle with 1 tablespoon of honey. Serve warm.