For cheddar waffles:

• Preheat waffle iron. Stir flour with baking powder, baking soda and salt in a medium bowl. Whisk buttermilk with egg and melted butter in a small bowl. Add to dry mixture and stir a few times. Add cheddar and stir again until just combined.
• Cook in batches in waffle iron according to manufacturer’s instructions. Makes about 6 waffles.

For crispy baked chicken:

• Preheat oven to 400F. Line a large baking sheet with foil. Stir flour with salt in a shallow bowl. Season well with fresh pepper.
• Whisk egg in another shallow bowl. Pour panko into a third shallow bowl. Working one thigh at a time, dip chicken in flour until coated and gently tap off excess. Drop into beaten egg then lift out, letting excess egg drop off. Transfer to panko, pressing and sprinkling with panko until entire chicken thigh is coated. Place on prepared sheet. Bake for 20 to 25 minutes or until lightly golden and cooked through.

For smoky fried eggs:

• Heat butter in a medium non-stick frying pan over medium heat. Add paprika and swirl to combine. Crack eggs over the pan and gently place in the pan. Sprinkle with salt and season with fresh pepper. Cover pan and cook 1 min or until whites are set.
• Separate eggs from each other and shape them using a heat-proof spatula. Cover and cook another 2 to 4 minutes or until cooked as desired.

To assemble: Stack 2 chicken thighs on top of each other on a waffle. Top with an egg and another waffle. Drizzle with hot sauce if desired.