Cooking Instructions
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Step 1
Marinate or brine the
Bone-in, Skin-on Chicken Thighs (455 g)
in
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Milk (240 mL)
for at least 1 hour, but preferably overnight.
Step 2
Preheat air fryer to 375 degrees F (190 degrees C).
Step 3
Mix the
All-Purpose Flour (60 g)
,
McCormick® Garlic Powder (3 g)
,
Paprika (2 g)
,
Chili Powder (3 g)
,
Dried Thyme (3 g)
, and
Cayenne Pepper (as needed)
in a medium-sized bowl, then dip the chicken in the flour mixture, one piece at a time, making sure it is coated on all sides.
Step 4
Place the chicken in the air fryer basket and cook for 25-30 minutes, flipping halfway through. The final cooking time will depend on your individual air fryer, check to ensure it isn't burnt and internal temperature is 165 degrees F (75 degrees C).
Step 5
Add
All-Purpose Flour (185 g)
,
Baking Powder (10 g)
,
Ground Cinnamon (3 g)
,
Eggs (2)
,
Maple Syrup (30 mL)
, and
Milk (240 mL)
to a large bowl and whisk until combined and the batter is smooth.
Step 6
Preheat waffle maker and once ready, spray with
Nonstick Cooking Spray (as needed)
. Add about ¼-1/3 cup of waffle mix to the waffle maker and cook until slightly browned on both sides. Continue until all of the batter has been used.
Step 7
Add
Butter (30 g)
,
Maple Syrup (120 mL)
,
Cayenne Pepper (as needed)
, and
Chili Powder (1 g)
to a small saucepan and heat on medium-low until butter is melted, stirring to combine. Turn off heat.
Step 8
Serve 1-2 waffles with 1-2 pieces of chicken and pour maple butter sauce on top. Enjoy!
