Classic Southern Brunch Dish (Print Version)

# Ingredients:

→ Southern Fried Chicken

01 - 4 boneless, skinless chicken thighs (or breasts if you prefer white meat)
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1 teaspoon cayenne pepper (skip this if you can't handle heat)
08 - 1 1/2 cups all-purpose flour
09 - 1/2 cup cornstarch (the secret to extra crispiness!)
10 - Vegetable or canola oil for frying

→ Fluffy Waffles

11 - 2 cups all-purpose flour
12 - 2 tablespoons sugar
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon salt
15 - 2 large eggs
16 - 1 3/4 cups milk
17 - 1/3 cup butter, melted
18 - 1 teaspoon vanilla extract

→ Spicy Honey Butter Sauce

19 - 1/2 cup honey (or maple syrup works too)
20 - 4 tablespoons butter, melted
21 - 1-2 teaspoons hot sauce (start with less, you can always add more)
22 - Pinch of cayenne pepper (optional for extra kick)

# Instructions:

01 - In a big bowl, mix your buttermilk with salt, pepper, garlic powder, paprika, and cayenne (if you're feeling brave). Toss in the chicken pieces, making sure they're all coated. Cover and stick it in the fridge - 30 minutes works fine, but overnight is even better if you've got the time.
02 - In a shallow dish, mix together your flour and cornstarch. Take each piece of chicken from the buttermilk (let the excess drip off) and coat it in the flour mixture. Press the flour mixture into the chicken a bit to help it stick. For extra crunch, you can double-dip - back in the buttermilk, then into the flour again.
03 - Pour enough oil into a deep skillet to come about 1 inch up the sides. Heat it over medium-high until it's about 350°F (or drop a pinch of flour in - if it sizzles, you're good to go). Carefully add your chicken pieces, don't crowd the pan! Fry for about 5-7 minutes per side until they're beautifully golden brown and reach 165°F inside. Transfer to a paper towel-lined plate to drain off the excess oil.
04 - While your chicken is frying (or before, if you're a good planner), get your waffle batter ready. In one bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla. Pour the wet ingredients into the dry and stir just until combined - a few lumps are actually good!
05 - Preheat your waffle iron (super important for crispy waffles). Once it's hot, spray with a little non-stick spray if needed. Pour in enough batter to cover about 2/3 of the surface (it'll spread), close the lid and cook until golden and crisp according to your waffle maker's instructions. Usually around 3-5 minutes.
06 - While everything's cooking, quickly whip up your sauce. In a small microwave-safe bowl, melt the butter. Stir in the honey, hot sauce, and a pinch of cayenne if you want extra heat. Whisk it all together until smooth. Give it a taste and adjust - more hot sauce? More honey? Make it your own!
07 - Place a hot waffle on each plate, top with a piece of that crispy fried chicken, and generously drizzle that spicy-sweet sauce all over. Serve right away while everything's hot and crispy. Watch everyone's eyes light up when you bring this to the table!

# Notes:

01 - This dish is all about the contrast - crispy, savory chicken meets sweet, fluffy waffles with that spicy-sweet sauce bringing it all together.
02 - For the absolute best results, time things so your chicken and waffles finish cooking around the same time.
03 - If you're feeding a crowd, you can keep the waffles warm in a 200°F oven while you finish frying all the chicken.
04 - The leftover chicken is amazing cold the next day - like the best picnic chicken you've ever had!

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