Double DIpped Fried Chicken and Buttermilk Begian Waffles

Ingredients

Contains: egg, milk, wheat, peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 eggs, separated, at room temperature
• 1 3/4 cups buttermilk
• 1 stick unsalted butter, melted
• 1/2 tsp vanilla extract
• 1 3/4 cups flour (I use King Arthur unbleached, all-purpose)
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup sugar
• 3 1/2 pound frying chicken, cut into 8 serving pieces
• 2 cups buttermilk
• 1/4 cup water
• 2 teaspoons red pepper sauce
• 3 cups flour
• 1 tablespoon kosher salt (I would use more, to taste)
• Fresh cracked black pepper, to taste
• 1 tablespoon dried oregano
• 1 tablespoon granulated garlic
• 1 teaspoon paprika
• 1 teaspoon cayenne (I would use more, to taste)
• 4 cups peanut oil, for frying
• Warm maple syrup, for serving

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Marinate the chicken: in a large bowl whisk the 2 cups buttermilk, the red pepper sauce and the 1/4 cup water, add the chicken pieces, turn to coat, cover and refrigerate for at least 2 hours.

2. Make the waffle batter: whisk the flour, baking powder, baking soda, salt and sugar in a bowl. In another bowl whisk the buttermilk, egg yolks, melted butter and vanilla, then stir into the dry ingredients until just combined.

3. Beat the egg whites to stiff peaks, then gently fold them into the batter in two additions. Let the batter rest while you heat the waffle iron.

4. Preheat a waffle iron to medium-high. Ladle batter in and cook until golden and crisp, about 4 to 5 minutes. Keep finished waffles warm in a 200°F (93°C) oven.

5. Make the dredge: in a shallow dish whisk the 3 cups flour, kosher salt, black pepper, dried oregano, granulated garlic, paprika and cayenne.

6. Double dip the chicken: lift each piece from the buttermilk, dredge in the seasoned flour, dip back into the buttermilk, then dredge again, pressing the coating on firmly.

7. Heat the peanut oil in a heavy pot or deep skillet to 350°F (175°C). Fry the chicken in batches, turning occasionally, for 12 to 15 minutes until deep golden.

8. Check that the thickest pieces reach 165°F (74°C) in the center. Drain on a rack, sprinkle with a little extra salt, and keep warm in the oven while you finish the rest.

9. Serve the fried chicken alongside the waffles, with warm maple syrup on the side for drizzling.