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1. Pat the chicken dry with paper towels and place it in a large bowl or zip-top bag.
4 piece bone-in chicken thighs,
4 piece chicken drumsticks
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2. In a separate bowl whisk together the buttermilk, egg, hot sauce, garlic powder, onion powder, paprika, half of the salt, and half of the black pepper, then pour this mixture over the chicken, making sure all pieces are well coated.
4 piece bone-in chicken thighs,
4 piece chicken drumsticks,
2 cup buttermilk,
1 piece egg,
1 tbsp hot sauce,
1 tsp garlic powder,
1 tsp onion powder,
1 tsp paprika,
1 tsp salt,
0.5 tsp black pepper
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3. Cover and refrigerate to marinate for at least 4 hours or up to overnight.
4 piece bone-in chicken thighs,
4 piece chicken drumsticks
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4. In a shallow dish whisk together the flour, cornstarch, baking powder, smoked paprika, cayenne pepper, the remaining salt, and the remaining black pepper.
1 tsp salt,
0.5 tsp black pepper,
2 cup all-purpose flour,
0.2 cup cornstarch,
1 tsp baking powder,
1 tsp smoked paprika,
0.5 tsp cayenne pepper
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5. Remove the chicken from the marinade, letting excess drip off, then dredge each piece in the seasoned flour mixture, pressing firmly so a thick, craggy coating forms; place coated pieces on a wire rack and let them rest for about 10 minutes.
4 piece bone-in chicken thighs,
4 piece chicken drumsticks,
2 cup all-purpose flour,
0.2 cup cornstarch,
1 tsp baking powder,
1 tsp smoked paprika,
0.5 tsp cayenne pepper
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6. Pour the vegetable oil into a deep, heavy pot or Dutch oven, filling it no more than halfway, and heat over medium-high heat to 170°C (340°F).
1.5 L vegetable oil
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7. Fry the chicken in batches, adjusting heat to maintain the oil temperature, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 74°C (165°F), about 12 to 15 minutes per batch; transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp.
4 piece bone-in chicken thighs,
4 piece chicken drumsticks,
1.5 L vegetable oil
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8. In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt for the waffles.
2 cup all-purpose flour,
2 tbsp granulated sugar,
2 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp salt
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9. In another bowl whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth, then pour this mixture into the dry ingredients and gently whisk just until combined; a few small lumps are fine.
2 cup all-purpose flour,
2 tbsp granulated sugar,
2 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp salt,
1.8 cup buttermilk,
2 piece egg,
0.5 cup unsalted butter (melted),
1 tsp vanilla extract
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10. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it if needed.
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11. Pour enough batter into the hot waffle iron to cover the grates in an even layer and cook until deeply golden and crisp on the outside while still tender inside, then repeat with the remaining batter and keep finished waffles warm in a low oven if desired.
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12. In a small saucepan combine the honey, hot sauce, and butter, then warm over low heat, stirring, just until the butter melts and the mixture is fluid; remove from heat and keep warm.
0.5 cup honey,
1.5 tbsp hot sauce,
2 tbsp unsalted butter
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13. Place a warm waffle on each plate, top with a piece or two of fried chicken, and drizzle generously with the warm hot honey or maple syrup; garnish with chopped chives if using and serve immediately.
4 piece bone-in chicken thighs,
4 piece chicken drumsticks,
2 cup all-purpose flour,
0.5 cup honey,
0.5 cup maple syrup (for serving, optional),
2 tbsp fresh chives (garnish, optional)
