Fried Chicken (and Cheddar) Waffle Sliders with Bourbon Butter

Ingredients 6 boneless chicken thighs with skin on 1 pinch of salt 1/2 tsp. white pepper 1 tsp. Old Bay seasoning 1 tsp. onion powder 1 tsp. ground sage 1/2 tsp. dried oregano 2 Tbsp. unbleached flour 2 Tbsp. cornstarch 8 Tbsp. buttermilk 1 tsp. Tabasco Preparation Wash chicken well in cold water. Drain, pat dry, and place in a large bowl. Add the next 10 ingredients and massage well into the chicken, including under the skin. Cover the bowl with aluminum foil and refrigerate for at least 1 hour or until ready to use. Next, heat oil in a heavy based frying pan or cast iron skillet over medium heat. Working in 2 batches, carefully place the chicken in the hot oil, skin side down. Cook evenly until golden brown, about 3 minutes. Adjust if it cooks too fast. Using tongs or a large fork, turn the chicken over and cook another 3 minutes or until done. Drain the chicken on a wire rack over a baking sheet and finish in a preheated oven at 350 degrees Fahrenheit for 7 to 10 minutes.

Ingredients 1 cup unbleached flour 1 tsp. baking powder 1/8 tsp. baking soda 1/8 tsp. salt 1 egg 1/2 tsp. vanilla 1 1/2 cup buttermilk 2 tbsp. melted butter 3/4 cup grated cheddar cheese Preparation Combine the first 7 ingredients in a mixing bowl and stir until the batter just comes together. Stir in the melted butter then fold in the cheese. Heat a non-stick regular waffle iron and lightly spray with cooking spray. Ladle 2 oz. of batter in the center of the iron and close lid. Cook the waffle according to iron instructions. Remove the waffle and cut into quarters.

Ingredients 7 Granny Smith apples, peeled and cored 1/2 cup dark brown sugar 1 tsp. salt 2 cinnamon sticks 2 bay leaves 2 sprigs fresh rosemary 1/2 cup maple syrup 1/4 cup bourbon 3 Tbsp. butter Preparation Place all ingredients in a large baking pan and cover with parchment paper and aluminum. Bake at 450 degrees Fahrenheit for 1 hour. Remove from oven. Discard cinnamon sticks, bay leaves, and rosemary sprigs. Lightly mash the apples. Place the mixture in a sautee pan over medium heat and reduce by half. Let cool.

Ingredients 2 cups savoy cabbage, shredded 1 cup carrots, julienned 4 spring onions, sliced Handful of fresh coriander, roughly chopped 3/4 cup of mayonnaise 2 tsp. dijon mustard 2 tsp. white wine vinegar 1 tsp. salt 1 tsp. celery seed 1/2 tsp. black pepper 1 garlic clove, minced 2 tsp. Worcestershire sauce 1/4 tsp. cayenne Preparation Combine all ingredients in a large mixing bowl. Refrigerate for at least an hour before serving.