# What You Need:
→ Pickle-Brined Chicken
01 - 3 boneless, skinless chicken thighs
02 - 1 cup pickle brine (from dill pickles)
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon hot sauce (optional)
06 - Salt and black pepper to taste
→ Breading and Frying
07 - 1 cup all-purpose flour
08 - 1 teaspoon paprika
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 2 large eggs
12 - 2 tablespoons milk
13 - Vegetable oil (for frying)
→ Waffles
14 - 1 cup all-purpose flour
15 - 1 tablespoon sugar
16 - 1 teaspoon baking powder
17 - 1/4 teaspoon salt
18 - 1 large egg
19 - 3/4 cup milk
20 - 2 tablespoons melted butter
→ Assembly
21 - 6 slices dill pickle
22 - 2 tablespoons mayonnaise (optional)
23 - Fresh lettuce leaves (optional)
# Directions:
01 - Place chicken thighs in a bowl or resealable bag. Add pickle brine, garlic powder, smoked paprika, hot sauce, salt, and black pepper. Refrigerate and marinate for 1 to 4 hours.
02 - Preheat the waffle iron. In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk egg, milk, and melted butter. Pour wet ingredients into dry and stir until just combined. Cook tablespoon-sized portions in the waffle iron until golden and crisp. Set aside.
03 - In a shallow bowl, mix flour, paprika, cayenne pepper, and salt. In a separate bowl, whisk eggs and milk. Remove chicken from marinade and pat dry. Dredge chicken in flour mixture, dip in egg wash, then coat again in flour. Heat vegetable oil to 350°F (175°C) to 1 inch depth in a skillet. Fry chicken 4–5 minutes per side until golden and cooked through. Drain on paper towels; cut each thigh into two pieces.
04 - Place a fried chicken piece between two mini waffles. Add a dill pickle slice and optional mayonnaise or lettuce. Serve immediately.
