Marinate the chicken.

Pour buttermilk over the chicken in a bowl. Cover and chill for at least 30 minutes (longer = juicier). This step is not optional unless you enjoy dry chicken. And we don’t.

Mix the coating.

In a shallow dish, combine flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne. Stir it well. This is where the flavor party starts.

Heat the oil.

Pour oil into a deep skillet until it’s about 1–2 inches deep. Heat to 350°F (175°C). Hot oil = crispy coating. Not-hot oil = sadness.

Coat the chicken.

Remove chicken from buttermilk and let excess drip off. Press each piece firmly into the flour mixture. Really press it in—this creates those craggy, crunchy bits we love.

Fry to golden perfection.

Carefully place chicken into hot oil. Fry 6–8 minutes per side until golden brown and cooked through (internal temp 165°F / 75°C). Transfer to a wire rack. Don’t stack them. Let them breathe.

Make the waffle batter.

In a large bowl, mix flour, sugar, baking powder, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla. Combine wet and dry ingredients gently. Don’t overmix—lumps are fine.

Cook the waffles.

Preheat your waffle iron and lightly grease it. Pour in batter and cook until golden and crisp. Each waffle iron is different, so follow its vibe.

Assemble like a brunch champion.

Place a waffle on a plate. Add crispy chicken on top. Drizzle generously with maple syrup. Add butter. Maybe hot honey if you’re feeling bold.