Ingredients:

  • 1 lb (450 g) bone-in, skin-on chicken thighs
  • 1 cup (240 ml) buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup (125 g) all-purpose flour
  • Vegetable oil, for frying (approximately 2 cups/480 ml)
  • 2 cups (250 g) all-purpose flour for waffles
  • 2 tbsp (25 g) sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 3/4 cups (420 ml) milk
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 tsp vanilla extract
  • Maple syrup for serving
  • Hot sauce for serving (optional)

Instructions:

  1. In a large bowl
  2. In a separate bowl, season flour with salt and pepper. Set aside.
  3. Heat vegetable oil in a cast iron skillet over medium heat until it reaches 350°F (175°C). Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge in seasoned flour. Fry in hot oil until golden brown and cooked through (internal temperature should reach 165°F/74°C), about 15-18 minutes, turning halfway. Drain on paper towels.
  4. Preheat the waffle iron. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla extract. Combine wet and dry ingredients, mixing until just combined.
  5. Pour batter into the preheated waffle iron and cook according to manufacturers instructions until golden brown.
  6. On a plate, stack waffles and top with fried chicken. Drizzle with maple syrup and add hot sauce to taste, if desired. Enjoy!