Fried Chicken with Waffle and Syrup

For chicken:

Place cleaned chicken breast pieces in a large bowl filled with buttermilk and place in refrigerator overnight.

When ready to start the frying process, remove chicken from bowl of buttermilk and place in single layer on large wire rack set over rimmed baking sheet for 20 minutes, to drain and bring down chill temperature.

Measure flour into large shallow bowl. Stir in all seasonings. Pour flour mixture into a large sturdy resealable freezer bag.

While chicken is draining, heat 3 cups of canola or refined peanut oil on medium-high in a deep sided cast iron skillet that has a lid. Keep the lid handy in case oil overheats.

Place one chicken breast at a time in flour bag and shake thoroughly to coat, pressing the flour onto the chicken. If the flour is not sticking thickly enough, remove the breast and dip in milk and return to flour bag again. Press more flour onto the chicken breast. This will make chicken extra crispy.

Test the oil for readiness by dropping in a pinch of flour-if it sizzles, the oil is ready. You want it very hot, but not smoking. Working quickly, gently add each breast to the hot oil in the skillet. Fry on one side for 13-16 minutes, until golden brown. Cover the skillet with the lid, but check the chicken at regular intervals. Carefully turn the chicken pieces over and fry on for another 10-12 minutes until golden brown. Watch the oil temperature and make sure the chicken crust does not burn.

Maintaining an even oil temperature is key to the success of frying chicken crisp and brown. Remove the chicken from the hot oil and place on a wire rack set over a rimmed baking sheet. Place in a 350° oven to hold until all pieces are fried. Check the internal temperature of the chicken with a meat thermometer.

Remove from oven. Add more salt and pepper, if desired. Serve with a toasted waffle.

For waffle:

Since the chicken is time consuming and you must give it full attention, keep it simple if serving the waffle with the chicken.

Remove frozen waffle from package and toast in oven or toaster when the chicken is ready.

Plate up the chicken and toasted waffle. Add a pat of butter.