Boneless chicken thigh marinated in 24 hour brine, fried till golden brown. While the batter of the chicken thigh and half chicken is the same, the batter for this boneless chicken thigh was seemingly thicker than the latter. I think both ways worked out well — just a slight difference in texture. The thigh was inevitably meatier, juicier, and also oilier, but it went great with the runny sunny side up egg (loved it) and the waffles. The waffles were not the light and fluffy belgian waffles, but rather, denser, thicker, buttermilk waffles. Not the best waffles I have tasted, but nonetheless, the type of waffle really boils down to preference when enjoying with savoury fried chicken. Together with maple sauce served at the side, the elements of this dish really worked out pretty well. However, do note that the maple sauce is housemade with bourbon, and there is a distinct bourbon-alcohol flabour in it. Personally thought it was refreshing and interesting to pair it with my waffles!

Overall, The Beast had a laidback rustic vibe which really emulated the ambience of a Southern bar.

Rate:🌟🌟🌟🌟