Ingredients

The following ingredients have 4 Servings
  • 2 lb boneless skinless chicken thighs
  • 2 Tbsp Sriracha hot sauce
  • 2 Tbsp honey
  • 1 tsp light soy sauce
  • 1 clove garlic (minced)
  • kosher salt
  • fresh cracked pepper
  • 2 large eggs
  • 1 ¾ cup light buttermilk
  • 1 ¾ cup all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 4 Tbsp unsalted butter (melted)
  • ½ cup plain Greek yogurt
  • ½ cup light buttermilk (plus more to adjust consistency)
  • ¼ cup light mayonnaise
  • 1 clove garlic (minced)
  • 1 pinch kosher salt
  • 1 pinch fresh cracked pepper
  • 1 tsp dried dill
  • 2 Tbsp fresh flat-leaf parsley (minced (plus additional for sprinkling as garnish))
  • 2 tsp fresh lemon juice

Instruction

  • To prepare the chicken, season the chicken thighs with salt and pepper add to the crockpot. Whisk together the honey, Sriracha, and soy sauce and pour over the chicken. Cook on low 8-10 hours. Shred the meat using two forks. Set aside.
  • To make the Buttermilk Ranch, simply combine the listed ingredients. Store in the refrigerator until use.
  • To make the Buttermilk Waffles, whisk together the ingredients listed in the order given. Cook to golden brown in the waffle iron. Waffles can be put on a rack on a cookie sheet and kept warm in a 200F oven while the rest of the batch is cooked. In my waffle iron (which is smallish), I get 8 waffles using 1/2 c batter for each.
  • Serve the waffles topped with pulled chicken and Buttermilk Ranch. Sprinkle fresh parsley over top. Yield: 4 servings.