Ease of Preparation: Medium
Yield: 4 servings
5 cups (1.2 L) buttermilk, divided
1 tablespoon (15 ml) hot sauce
1 teaspoon (5 ml) Worcestershire sauce
8 small boneless chicken thighs
2 cups (470 ml) all-purpose flour
½ cup (120 ml) cornmeal
2 tablespoons (30 ml) salt
1 tablespoon (15 ml) smoked paprika
½ teaspoon (2.5 ml) cayenne pepper
2 teaspoons (10 ml) black pepper
2 teaspoons (10 ml) garlic powder
1 teaspoon (5 ml) dry mustard
1 teaspoon (5 ml) dried marjoram
Canola oil, for frying
3 cups (710 ml) all-purpose flour
2 tablespoons (30 ml) sugar
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) salt
4 large eggs, yolks and whites separated
3 cups (710 ml) buttermilk
10 tablespoons (150 ml) melted butter, plus more for greasing waffle iron
2 teaspoons (10 ml) vanilla extract.
Spicy Maple Syrup
2 cups (470 ml) maple syrup
3 tablespoons (45 ml) hot sauce
Butter, for serving
For the fried chicken, add 3 cups (710 ml) buttermilk, hot sauce, and Worcestershire sauce to a large bowl and whisk together. Add chicken thighs, toss to coat thoroughly, then cover and let marinate in the refrigerator for a few hours to overnight.
Preheat oven to 275 F (135 C).
Once marinated, pour remaining buttermilk into a shallow dish. In another large, separate shallow dish, whisk together flour, cornmeal, salt, smoked paprika, cayenne pepper, black pepper, garlic powder, dry mustard, and dried marjoram.
Add canola oil to a Dutch oven until it reaches 1/3 of the way up the side. Heat oil until it reaches 325 F (160 C). Remove a piece of chicken from buttermilk marinade, dredge in the flour mixture, then dip in the fresh buttermilk, and then dredge in the flour mixture once more. Carefully add chicken to hot oil. Repeat with a few other pieces, frying three to four pieces of chicken at a time, being careful not to overcrowd the pan. Fry 6-7 minutes on each side, until a deep golden brown, then remove to a paper towel-lined plate. Once all of the chicken has been fried, and has drained on the paper towel, transfer to a parchment paper-lined baking sheet and place in the oven to keep warm.
For the waffles, add flour, sugar, baking powder, and salt to a large bowl and whisk together. Whisk in egg yolks, buttermilk, melted butter, and vanilla extract.
In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter. Gently brush waffle iron with melted butter. Heat, then scoop batter onto iron and close. Cook until golden and crispy, about 3-4 minutes.
Place waffles on a baking sheet and put in oven to keep warm while you finish making the entire batch.
For the spicy maple syrup, whisk together maple syrup and hot sauce in a bowl.
To assemble, place one large waffle on a plate, top with butter, then top with two pieces of fried chicken, and pour over maple syrup.