SETH: Tell me about this chicken and waffles dish.

JASON: There's a few things that make these really unique.

We start with a Liege style waffle.

And that batter, as you can see, is way different than any ever made at home, correct?

SETH: Yeah.

This looks almost like a dough that's sort of, had time to rise and almost set.

JASON: Yeah, absolutely.

First and foremost is that there's yeast in this batter.

Secondly, the pearled sugar, which is going to caramelize once it's in the iron.

And then third, just the region it's from.

Being from Liege inside of Belgium, really just sets these apart.

SETH: So this is the true Belgian waffle right here.

Okay.

And this pearled sugar, is that the little white bits that I'm seeing on the edge of the dough there?

JASON: That is once we get these into the iron, you're going to see how they really caramelize and create that texture.

The idea of the Liege waffle was that you don't necessarily need maple syrup with it, which is great.

So a lot of times I even refer this to as a street waffle because when I first joined Locals, we used just serve these out of a bag so you could just walk down the street and enjoy the waffle.

SETH: That's the European way to do it.

But I know for a great chicken and waffles, the waffle's only half the battle.

Tell me about this chicken here.

JASON: So for the chicken, what we have here is a boneless skinless chicken thigh.

We start off by first pounding these out a little bit so we can get really nice even cooking.

We allow this chicken to sit in the juice of some pickles for over 24 hours.

SETH: Pickle juice is your marinade?

JASON: Yeah.

SETH: All right.

Well that's new to me, but I'm excited to see what flavor that brings.

JASON: So from there we take the chicken out and we dredge it into some buttermilk.

SETH: That's nice and thick.

That's going to help get the breading to adhere a little bit?

JASON: Oh yeah, absolutely.

So this is an all-purpose flour and it's the corn starch which will help it get its crispiness, paprika, some thyme, black pepper, salt.

SETH: A lot of flavors.

JASON: A lot of flavors, yeah.

Now this is nicely breaded up I'm just going to take this over to the fryer.

I'm going to go ahead and just fry it up at 350 for about five, six minutes.

I'm looking to get this chicken nice and golden brown and crispy.

So while that chicken's in the fryer, I'm going to go ahead and take the Liege waffle batter and we're going to get that into our iron.

And to finish this dish off, we're going to take some house spice, some nice green onions, and then we're going to go ahead and sit down and enjoy these chicken and waffles.

SETH: All right guys, what a beautiful setting to be able to enjoy this food.

Normally I'm asking a chef what kind of cocktail we're drinking, but this is breakfast so what's the coffee of choice?

SANDY: Well, this is my cocktail of choice.

The honey cinnamon latte, Locals signature latte.

SETH: Oh, a signature latte.

I love that.

SANDY: It's made with local honey from up the road.

It's got locally roasted espresso, and the mug is made by a local potter, handcrafted just for us.

SETH: A triple threat of local right here at Locals.

Cheers to a great breakfast.

JASON: Cheers.

SANDY: Cheers.

DAVID: Cheers.

SETH: Delicious.

All right, well I'm going to start with the waffles.

You told me they don't need any maple syrup, so I'm going to put these to the test.

That's excellent.

And that really tastes like a baked good more than most waffles that I'm used to.

But I always do love a little sugar, so I'm going to have to dip this waffle in the maple syrup this time.

SANDY: Now you know that maple syrup is from Maryland, of course.

SETH: I did not know this maple syrup was from Maryland.

I didn't even know they make maple syrup in Maryland.

SANDY: They do.

This one's from Garrett County.

DAVID: And don't be afraid to pick it up.

They are street waffles.

SETH: Okay, just do a little dip.

All right.

Is that the preferred method of eating here at Locals?

SANDY: Absolutely.

DAVID: I think it is for the waffles.

SETH: But I got to try this chicken as well for sure.

Pickle brine for 24 hours.

That is terrific.