Chicken and Waffles

Instructions

1. 1

   Prepare the chicken by patting the pieces completely dry with paper towels, which ensures maximum crispness during frying.

2. 2

   Combine buttermilk, 1 teaspoon of salt, black pepper, cayenne pepper, garlic powder, and onion powder in a bowl, then submerge the chicken pieces completely and refrigerate for at least 2 hours or up to overnight for deeper flavor penetration.

3. 3

   Heat the vegetable oil in a heavy-bottomed Dutch oven or large pot to 350 degrees Fahrenheit (175 degrees Celsius), using a thermometer to ensure accuracy.

4. 4

   While the oil heats, combine flour, paprika, remaining salt, and pepper in a shallow dish, then remove chicken from buttermilk one piece at a time and coat thoroughly in the flour mixture, pressing gently so it adheres well.

5. 5

   Working in batches to avoid crowding, carefully place floured chicken into the hot oil and fry for 12 to 15 minutes for thighs and drumsticks until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the coating is deep golden brown. Transfer to a wire rack set over paper towels.

6. 6

   While chicken cooks, preheat your waffle iron to medium-high heat and preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius) to keep finished waffles warm.

7. 7

   In a large bowl, whisk together flour, sugar, baking powder, and salt, then create a well in the center.

8. 8

   In another bowl, whisk together eggs, milk, melted butter, and vanilla extract until fully combined, then pour into the flour well and stir gently with a spatula until just combined, leaving small lumps in the batter.

9. 9

   Lightly grease the waffle iron with butter or cooking spray, then pour about 3/4 cup (180 milliliters) of batter into the center and cook for 3 to 4 minutes until golden brown and steam is no longer escaping from the edges, then transfer to the warm oven.

10. 10

    Repeat with remaining batter until all waffles are made, then plate each waffle with 2 to 3 pieces of chicken on top, add a pat of softened butter to each waffle, and drizzle generously with warm maple syrup.