Brunch is now available at Saloon 16 at the Graduate hotel in Knoxville, Tenn., where chef Calvin Winfrey brines boneless, skinless chicken thighs overnight in a combination of Greek yogurt, buttermilk, and mayonnaise seasoned with lemon juice, hot sauce, salt, black pepper and Worcestershire sauce.
He dredges the chicken in a flour-and-cornstarch mixture seasoned with salt, pepper, chili powder, paprika, onion powder, and garlic powder, and then fries it.
He serves that over fluffy waffles (beaten egg whites are folded into the batter) spiked with a little cinnamon with a side of hot honey.
Price: $15