Cooking Instructions

Begin by marinating the chicken. In a bowl, combine the chicken thighs with buttermilk, ensuring they're fully coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

In a separate bowl, whisk together the flour, sugar, baking powder, and salt for the waffles. In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined; don't overmix. Set the batter aside.

In a shallow dish, combine the flour, garlic powder, paprika, cayenne pepper, salt, and pepper for the chicken coating. Remove the chicken from the buttermilk, allowing the excess to drip off, and then dredge each piece in the seasoned flour mixture, ensuring an even coating.

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken thighs to the hot oil, frying them for about 8-10 minutes on each side, or until they're golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Preheat your waffle iron while the chicken is frying. Once heated, pour the waffle batter into the iron according to the manufacturer's instructions. Cook until the waffles are golden brown and crisp. Repeat until all the batter is used.

To serve, place a warm waffle on a plate, top it with a piece of fried chicken, and drizzle with maple syrup or honey.