HONEY FRIED CHICKEN AND WAFFLES

 Ingredients:

For the Buttermilk Waffles:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 ⅔ cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted

For the Chicken:

• 1 ¼ cups all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch chunks
• 2 cups buttermilk
• 6 cups vegetable oil
• ¼ cup honey, warmed

Instructions:

For the Buttermilk Waffles:

1. Preheat oven to 200°F (93°C). Preheat a waffle iron to medium-high heat. Lightly oil the waffle iron or coat with nonstick spray.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. In another bowl or large measuring cup, whisk together buttermilk, eggs, and melted butter.

4. Pour the buttermilk mixture over the dry ingredients and stir with a rubber spatula just until combined and moistened. Be careful not to overmix; a few lumps are okay.

5. Pour a scant 1/2 cup of batter onto the preheated waffle iron. Close gently and cook until golden brown and crisp, about 4-5 minutes. Transfer the cooked waffles to a baking sheet and keep warm in the preheated oven while you prepare the chicken.

For the Chicken:

1. In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, salt, and black pepper.

2. Place buttermilk in another bowl.

3. Working with one piece at a time, dredge the chicken chunks in the flour mixture, shaking off excess.

4. Dip the floured chicken into the buttermilk, allowing excess to drip off.

5. Dredge the chicken again in the flour mixture, pressing gently to coat evenly.

6. Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat until it reaches 360°F (182°C) on a deep-fry thermometer.

7. Working in batches to avoid overcrowding, carefully add the coated chicken pieces to the hot oil. Fry until golden brown and cooked through, about 4-5 minutes, turning occasionally.

8. Transfer the fried chicken to a baking sheet lined with a wire rack to drain excess oil. Keep warm in the oven while frying the remaining batches.

To Serve:

• Serve the crispy fried chicken immediately with the warm buttermilk waffles.
• Drizzle honey over the chicken and waffles before serving.

Enjoy this delicious meal of crispy chicken and fluffy waffles, perfect for a hearty breakfast or brunch!