Ingredients

For the Chicken

• 6 boneless, skinless chicken thighs or 4 chicken breasts

• 2 cups buttermilk

• 1 tablespoon kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon hot sauce (optional)

• 1 teaspoon cayenne pepper

• 2 cups all-purpose flour

• 1/3 cup cornstarch

• 2 teaspoons baking powder

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• Vegetable oil for frying

For the Buttermilk Waffles

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 2-3 tablespoons granulated sugar

• 1/2 teaspoon salt

• 2 large eggs, separated

• 1 cup whole milk

• 1/2 cup buttermilk

• 4 tablespoons melted butter

• 1 teaspoon vanilla extract

For the Spicy Honey Drizzle

• 1/2 cup honey

• 4 tablespoons melted butter

• 1-2 teaspoons hot sauce

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon cayenne pepper (adjust to taste)

• Pinch of kosher salt

• 2 tablespoons fresh orange juice (optional)

Instructions

Prepare the Chicken

Begin by creating a flavorful brine by combining buttermilk, salt, garlic powder, onion powder, hot sauce, and cayenne pepper in a large bowl. Add the chicken pieces and ensure they’re completely submerged. Refrigerate for at least 4 hours or overnight for maximum flavor penetration.

In a separate bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper for the dredging mixture. This combination creates an exceptionally crispy coating that stays crunchy even when drizzled with sauce.

Make the Waffles

Preheat your waffle iron and oven to 250°F to keep waffles warm. In a large bowl, whisk together flour, baking powder, sugar, and salt. Separate the eggs, placing whites in a clean bowl and yolks in another.

Combine egg yolks, milk, buttermilk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined – don’t overmix. Beat egg whites to soft peaks and gently fold into the batter for extra fluffiness.

Cook waffles according to your waffle iron’s instructions, typically 4-5 minutes until golden brown and steam stops emerging. Keep finished waffles warm in the oven while preparing the chicken.

Fry the Chicken

Heat 2-3 inches of vegetable oil in a heavy pot or Dutch oven to 350°F. Remove chicken from the brine, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure good coating.

Fry chicken in batches to avoid overcrowding, cooking for 6-8 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate and season immediately with salt.

Create the Spicy Honey Drizzle

While chicken is frying, prepare the signature spicy honey drizzle by combining honey, melted butter, hot sauce, red pepper flakes, cayenne pepper, and salt in a small saucepan. Warm gently over low heat for 2-3 minutes, stirring to combine. Add orange juice if using for a bright citrus note. Taste and adjust spice level as desired.

Assemble and Serve

Place 1-2 warm waffles on each plate and add a pat of butter if desired. Top with 1-2 pieces of hot crispy chicken and generously drizzle with the spicy honey sauce. Serve immediately while everything is hot for the best texture contrast.