Fried chicken and smoked cheddar waffles with habanero honey

Mix buttermilk with BFF seasoning, garlic powder, hot sauce and dill pickle juice; add boneless, skinless chicken thighs and refrigerate.

Put about 1/2 cup honey in a little pot over low heat; do not let it boil.

Wearing gloves, pull the stems from two habaneros and halve them, seeds in; lay them face down in the honey to infuse, moving them now and then, about 20 minutes. Add a little squeeze of lime.

Mix 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp sugar and 1/2 tsp kosher salt.

Beat two eggs into one cup buttermilk, add 1/4 cup melted butter, then mix the wet into the dry.

Grate in about a cup of smoked cheddar and mix well.

Taste the honey after about 20 minutes; leave the habaneros in another 5 to 10 minutes for more heat, then pull them.

Spray the top and bottom of the waffle maker, add batter, close and cook a few minutes; repeat. Waffles can be kept warm in a low oven.

Mix the dredging flour with garlic powder, onion powder, smoked paprika and BFF.

Shake most of the buttermilk off each piece of chicken, coat well in the flour, dip back in the buttermilk and dredge again for a double coat.

Fry in oil at about 375, two pieces at a time so the oil temperature does not drop, turning after a few minutes since the chicken is not fully submerged.

Cook until about 170 degrees inside and brown.

Stack waffles, top with a piece of chicken and spoon over the habanero honey.