Hot Honey Chicken and Waffles

Combine the ingredients for the chicken marinade: buttermilk and hot sauce. Marinate the bone-in chicken thighs in this mixture for 2 hours to overnight. In a separate bowl, mix the dry spices: paprika, garlic powder, onion powder, cayenne pepper, 2 teaspoons salt, and black pepper. Dredge the marinated chicken in the dry spice mixture, ensuring each piece is fully coated, then let it rest for 10 minutes. Heat 4 cups of oil in a deep fryer or heavy-bottomed pot to 325°F. Fry the chicken in batches for 12-15 minutes per batch, until golden brown and the internal temperature reaches 165°F.

For the waffles, first mix the dry ingredients: 2 cups flour, baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt. In another bowl, whisk together the wet ingredients: eggs, 1 3/4 cups milk, 6 tablespoons melted butter, and vanilla extract. Combine the wet and dry ingredients, mixing until just combined (do not overmix). Cook the waffle batter in a preheated waffle iron until golden brown, approximately 4-5 minutes per waffle.

For the hot honey maple syrup, warm the 1 cup maple syrup and 3 tablespoons honey in a small saucepan. Whisk in the 1 1/2 teaspoons red pepper flakes and a pinch of salt. Bring the mixture to a gentle simmer and let it cook for about 4 minutes.

To serve, stack the crispy fried chicken on top of the fresh waffles, drizzle generously with the hot honey maple syrup, and devour.