Remove excess fat and pelvic bones from chicken thighs. Cut out the thigh bones and form an even layer of meat. Combine spices, salt, lemon juice and brown sugar. Add oil and rub the chicken meat well on all sides. Put marinate in the refrigerator – from an hour to a day.
Dip the pickled budras in an egg, beaten with salt, then bread in corn flour and sauté in butter until golden brown. Check the readiness with a puncture – the juice should be absolutely transparent. Cook the chicken in the oven if necessary. Keep warm.
For waffles, beat the softened butter, sugar and salt until fluffy. Add eggs one at a time, then pour in the yogurt.
Pour in the mixture of corn and wheat flour, sifted with baking powder, mix until smooth, not too zealous. Add the grated cheese and stir into the dough.
Bake thick waffles with a waffle iron. Place on a wire rack to avoid getting wet.
Ideally, chicken burgers, lettuce, vegetables and sauce are immediately added to the hot waffles.
And right there they serve – hot, crispy, juicy chicken burgers in waffles. Delicious!