Ingredients:

  • lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • cups full-fat buttermilk
  • tablespoon cayenne-based hot sauce
  • tablespoon Kosher salt
  • teaspoon freshly ground black pepper
  • cups all-purpose flour
  • /2 cup cornstarch
  • tablespoon smoked paprika
  • tablespoon garlic powder
  • tablespoon onion powder
  • teaspoon dried thyme
  • teaspoon cayenne pepper
  • teaspoon salt
  • /2 teaspoon freshly ground black pepper
  • –8 cups neutral high smoke point oil (peanut, vegetable, or canola)
  • cups all-purpose flour (for waffles)
  • tablespoon baking powder
  • tablespoons granulated sugar
  • teaspoon fine sea salt
  • 1/2 cups whole milk
  • large eggs, separated
  • /2 cup unsalted butter, melted and cooled
  • teaspoon pure vanilla extract

Instructions:

  1. Combine 1 tbsp salt, hot sauce, and pepper with buttermilk. Submerge chicken pieces completely, cover, and refrigerate for a minimum of 4 hours, ideally overnight.
  2. In a large shallow dish, thoroughly whisk together 2 cups flour, cornstarch, smoked paprika, garlic powder, onion powder, thyme, 1 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper to create the seasoning blend.
  3. Remove chicken from brine, shaking off excess liquid (do not rinse). Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure a thick, craggy coating. Place coated pieces onto a clean tray.
  4. Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil to a steady 325°F (160°C) using a deep-fry thermometer.
  5. Gently lower 3-4 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Maintain the oil temperature between 300°F–330°F (149°C–165°C).
  6. Fry for 6–8 minutes per side until the internal temperature reaches 165°F (74°C) and the crust is deep golden brown. Remove chicken and place on a wire rack set over a baking sheet to drain. Sprinkle lightly with salt immediately.
  7. While chicken rests, prepare the waffles: Whisk all dry waffle ingredients (flour, baking powder, sugar, salt) in a large bowl.
  8. In a separate bowl, whisk together milk, egg yolks, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk until just combined; do not overmix.
  9. In a clean, grease-free bowl, whisk the reserved egg whites until stiff peaks form. Gently fold the stiff egg whites into the waffle batter in two additions to maintain airiness.
  10. Cook waffles according to your waffle iron instructions until golden and crisp. Keep the fried chicken warm in a low oven (200°F/95°C) while cooking the waffles.
  11. Plate immediately: place 1-2 waffles on a plate, top with 2-3 pieces of hot fried chicken, and drizzle generously with warm maple syrup.