Chicken and Waffles

Place the chicken pieces in a large bowl or resealable bag and pour 2 cups of buttermilk over them, ensuring every piece is fully submerged. Add 1 teaspoon of salt and a few dashes of hot sauce to the buttermilk. Cover and refrigerate for at least 2 hours, or preferably overnight. The lactic acid in the buttermilk tenderizes the chicken and infuses it with tangy flavor, resulting in exceptionally juicy meat.

When ready to fry, prepare the seasoned flour coating. In a large shallow bowl or baking dish, whisk together 2 cups of flour, smoked paprika, cayenne, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. For extra-crunchy results, drizzle 2 tablespoons of the buttermilk marinade into the flour and toss with a fork to create shaggy, craggy bits that will fry up into crispy nubs.

Remove each chicken piece from the buttermilk, shaking off the excess but leaving a thin coating. Dredge thoroughly in the seasoned flour, pressing the flour firmly into every surface and crevice. Place the breaded chicken on a wire rack and let it rest for 15 minutes. This rest allows the coating to adhere firmly and results in a crunchier crust that stays attached during frying.

Heat 2 inches of vegetable oil in a large, deep Dutch oven or heavy-bottomed pot to 170°C/340°F, using a deep-fry thermometer to monitor the temperature. Working in batches of 3-4 pieces to avoid crowding and dropping the oil temperature, carefully lower the chicken into the hot oil. Fry for 12-15 minutes, turning occasionally with tongs, until the coating is deeply golden brown and an instant-read thermometer inserted into the thickest part reads 75°C/165°F. Transfer to a wire rack set over a baking sheet.

While the chicken fries, prepare the waffles. Whisk together the flour, baking powder, sugar, and salt in a large bowl. In a separate bowl, whisk the egg yolks with buttermilk and melted butter. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Pour the wet ingredients into the dry and stir until just combined, then gently fold in the beaten egg whites in two additions — this creates waffles that are crispy on the outside and cloud-like inside.

Preheat a waffle iron and cook the batter according to the manufacturer's instructions until the waffles are deep golden, crispy, and steam has stopped escaping from the sides. Each waffle should have a satisfying crunch when pressed. Keep finished waffles warm in a 100°C/200°F oven on a wire rack while you cook the remaining batter.

To serve, place a warm waffle on each plate and stack 2 pieces of crispy fried chicken on top. Drizzle generously with pure maple syrup and add a few shakes of hot sauce. The interplay of sweet maple, spicy heat, crispy fried chicken, and fluffy waffle is the soul of this iconic dish. Serve immediately while everything is hot and crispy.