Chicken and Waffles

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 2 cup buttermilk
• 2 cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• 1½ tsp salt
• ¾ tsp black pepper
• 4 cup vegetable oil
• 2 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 2 tbsp sugar
• ½ tsp salt
• 1½ cup milk
• 2 large eggs
• 4 tbsp unsalted butter, melted
• ½ cup maple syrup (optional)

Steps

1. Cut chicken thighs into 2-3 pieces each. Place chicken in a bowl with buttermilk, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
2. In a shallow dish, combine 2 cups flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), 1.5 tsp salt, and black pepper. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated, then shake off excess.
3. Heat vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). Carefully add chicken pieces, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until golden brown and cooked through. Remove chicken and place on a wire rack set over paper towels to drain.
4. While chicken fries, prepare waffle batter: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, sugar, and 0.5 tsp salt. In a separate bowl, whisk together milk, eggs, and melted butter.
5. Pour the wet ingredients into the dry ingredients and mix until just combined (a few lumps are okay). Do not overmix.
6. Preheat your waffle iron and lightly grease it. Pour enough batter to cover the bottom of the waffle iron and cook according to manufacturer's instructions until golden brown and crisp. Repeat with remaining batter.
7. Serve crispy fried chicken immediately with warm waffles. Drizzle generously with maple syrup.