INGREDIENTS:
For Fried Chicken:
3 lb boneless, skinless chicken thighs
2 Cups of all-purpose flour
0.5 Cup of cornstarch
1.5 tbsp garlic powder
2 tbsp salt
1 large egg, beaten
1.5 Cup of buttermilk
1.5 tbsp paprika
3 tsp cayenne
8 Cups of vegetable oil, for frying
For Waffles:
1 Cup of flour
1.5 Tsp of baking powder
2 Big Tbsp of sugar
pinch of salt
1 Egg
3/4 of a cup of whole milk
1 splash of vanilla
melted butter
some beaten egg whites
HOW TO MAKE IT:
Salt chicken and place in the refrigerator for 6 hours or overnight.
When the chicken is ready, mix flour, cornstarch and spices in a medium bowl and set aside for dredging.
Beat egg in a separate bowl; add buttermilk and mix well to combine.
Dredge all the chicken pieces in the flour mixture and place on a rack.
Pour 4 tbsp of the buttermilk mixture into the flour mixture and mix to make chunky pieces.
Dredge the chicken in the buttermilk. Then, pat the buttermilk-flour mixture onto each chicken piece – this is how you get the craggly pieces!
Place in the refrigerator for at least 30 minutes or up to 12 hours.
Now heat the oil for frying until it reaches a 350 degrees (use a thermometer!)
Fry the chicken pieces until deep golden brown about 5-8 minutes, turning the pieces frequently. Transfer to a wire rack set over paper towels to drain.
Monitor the heat while frying to keep it at 350 consistently. When the chicken comes out of the fry, toss salt over it. Serve hot with warm waffles and maple syrup, plus chives for garnish.
