INGREDIENTS

Fried Chicken Ingredients

• 4 chicken breasts, cut up in strips (or 8 pieces of your favorite cuts of chicken)
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 cups buttermilk
• 2 Tablespoons Kacie's Louisiana Style Hot Sauce
• 2 cup all-purpose flour
• 1 cup cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons black pepper
• peanut oil (for frying)
• flaked salt (for serving, optional)

Fluffy Waffle Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 2 large eggs divided
• 1 ⅔ cups milk
• ⅓ cup melted butter or oil
• 1 teaspoon vanilla extract
• Kacie's Hot Honey

FRIED CHICKEN INSTRUCTIONS

Place 4 chicken breasts, cut up in a large bowl. Sprinkle on top of the chicken: 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons onion powder then toss to coat the chicken in the spices.

Add 2 cups buttermilk and 2 Tablespoons Kacie's Louisiana Style Hot Sauce, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.

In a medium-sized bowl, whisk together 2 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika and 2 teaspoons black pepper. Set aside.

Fill up a deep fryer (deep cast iron skillet or dutch oven) with peanut oil (or neutral frying oil of your choice) and preheat to 350°F.

Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.

Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes.

Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness)

When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.

FLUFFY WAFFLE INSTRUCTIONS

Preheat the waffle iron according to the manufacturer's directions (or to 400°F if your waffle maker has a temperature gauge).

Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.

In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.

In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note

Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.

Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown.