# Components:
→ Fried Chicken
01 - 4 boneless chicken thighs or breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying
→ Waffles
11 - 2 cups all-purpose flour
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon baking soda
15 - 1/4 teaspoon salt
16 - 1 3/4 cups buttermilk
17 - 2 large eggs
18 - 1/4 cup unsalted butter, melted
19 - 1 teaspoon vanilla extract
→ For Serving
20 - Warm maple syrup
21 - Butter
22 - Hot sauce
# Directions:
01 - In a bowl, combine buttermilk and hot sauce. Add the chicken pieces and submerge fully. Allow to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper until evenly mixed.
03 - Heat vegetable oil in a deep skillet or fryer to 350°F. Remove chicken from marinade, coat thoroughly in the flour mixture, and shake off excess. Fry chicken for 5 to 7 minutes on each side until golden brown and the internal temperature reaches 165°F. Transfer to paper towels to drain.
04 - In a large bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. Gradually incorporate wet ingredients into the dry mixture, mixing just until combined.
05 - Preheat and lightly grease the waffle iron. Pour batter onto the iron and cook according to the manufacturer's instructions until waffles are golden brown and crisp.
06 - Arrange hot waffles on plates, top each with freshly fried chicken, and drizzle generously with warm maple syrup. Add butter and a dash of hot sauce as preferred.
