Ingredients
1chicken,cut into pieces
3cupsbuttermilk
1tbspKosher salt
vegetable oil,for frying
2cupsall-purpose flour
1tspcayenne pepper,optional
1tbspsmoked paprika
freshly ground black pepper
2cupsall-purpose flour
¼cupwhite sugar
1tspbaking soda
1tspbaking powder
⅙tspsalt
1cupmilk
¼cupsour cream
3eggs,whites and yolks separated
8tbspbutter,melted, plus more for the waffle iron
Preparation
In a large bowl, mix together buttermilk and 1 tablespoon of salt. Add the chicken pieces, cover and refrigerate for at least 2 hours or overnight.
In a large bowl, whisk together flour, sugar, baking soda and powder, and salt.
Stir the milk, sour cream, butter and egg yolks. Fold the mixture into the dry ingredients just until combined.
Beat egg whites until stiff peaks form and fold into the batter. Do not over mix.
Heat the waffle iron, brush grates with melted butter. Spoon about ⅓ cup of batter onto the hot waffle iron and cook until golden, for about 5 minutes. Repeat until finished.
In a large shallow bowl, whisk together flour, cayenne, paprika, salt, and pepper. Using tongs, take the chicken from the buttermilk mixture and toss it into the flour mixture. Shake off excess and place onto a wire rack to rest for 30 minutes.
Fill a deep skillet or Dutch oven, heat about 3 inches of vegetable oil until it reaches 350 degrees F. Prepare a sheet pan with paper towels, top it with a wire rack. Set aside.
Fry chicken in batches for about 6 to 8 minutes until cooked and golden, and chicken reaches an internal temperature of 165 degrees F. Remove chicken to prepared wire rack.
Add waffles to a plate, top with chicken and drizzle with maple syrup before serving.
