Sunday Brunch Chicken and Waffles

Combine the buttermilk and 1 tablespoon hot sauce in a large bowl. Add the chicken thighs, making sure they are fully submerged. Cover with plastic wrap and refrigerate for at least 20 minutes or up to overnight. The buttermilk tenderizes the meat and helps the coating adhere.

In a large shallow dish, whisk together the 2 cups flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 tablespoon kosher salt, and black pepper until evenly combined.

Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350 degrees Fahrenheit on a deep-fry or instant-read thermometer.

While the oil heats, prepare the waffle batter. In a large mixing bowl, whisk together the 2 cups flour for waffles, sugar, and baking powder. In a separate bowl, whisk the egg yolks, milk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. A few small lumps are fine and actually preferable since overmixing makes waffles tough.

In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form, about 2 to 3 minutes. Gently fold the whipped egg whites into the batter in two additions using a rubber spatula. This is the secret to waffles that are crispy on the outside and cloud-light inside.

Preheat your waffle iron according to the manufacturer's instructions. Lightly grease with cooking spray.

Remove the chicken thighs from the buttermilk one at a time, letting the excess drip off for a few seconds. Dredge each thigh thoroughly in the seasoned flour mixture, pressing the coating firmly onto the surface. For extra crunch, dip the dredged chicken back into the buttermilk and dredge a second time.

Carefully lower 3 to 4 chicken thighs into the hot oil, being careful not to crowd the pot. Fry for 6 to 7 minutes, turning once halfway through, until the coating is deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. Transfer to a wire rack set over a sheet pan and season lightly with salt while still hot. Repeat with the remaining chicken.

While the second batch of chicken fries, cook the waffles. Ladle about 3/4 cup of batter onto the hot waffle iron, close the lid, and cook until steam stops escaping and the waffle is golden and crisp, about 4 to 5 minutes depending on your iron. Keep finished waffles warm in a 200 degree Fahrenheit oven directly on the oven rack to maintain crispness.

Make the hot honey by combining the honey and 1 tablespoon hot sauce in a small saucepan over low heat. Warm gently for 2 minutes, stirring to combine. Remove from heat.

To serve, place one or two waffles on each plate, top with a pat of salted butter, stack 2 chicken thighs on each waffle, and drizzle generously with the hot honey. Serve immediately.