In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until combined.

In a separate bowl whisk 1 3/4 cups buttermilk, 2 large eggs, 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — batter should be slightly lumpy. Do not overmix.

Let batter rest 5–10 minutes while you prepare the chicken and pecan crumble to improve texture.

When ready, ladle the recommended amount of batter into the preheated waffle iron and cook until deep golden and crisp, about 4–6 minutes depending on your iron. Keep waffles warm in a low oven (200°F/95°C) while frying chicken and finishing toppings.

Fried Chicken

If using bone-in or thicker pieces, trim and halve as needed so pieces are about 3–4 oz each for even cooking. Pat chicken dry with paper towels.

Place 1 cup buttermilk and 1 teaspoon hot sauce (optional) in a bowl or zip-top bag with the chicken. Refrigerate and brine for at least 30 minutes, up to 4 hours. If short on time, 30 minutes still gives flavor and tenderness.

About 20 minutes before frying, combine dredge: 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon fine salt and 1/2 teaspoon black pepper in a shallow dish and whisk to blend.

Heat a heavy skillet or Dutch oven with 2 cups vegetable oil over medium-high heat to reach 350°F (175°C). Use a thermometer for accuracy; maintain temperature between 325–350°F while frying.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so a thick crust forms. For an extra-crispy double-coat, dip once more in a little buttermilk and dredge again in the flour mixture.

Carefully add chicken pieces to the hot oil without overcrowding (work in batches). Fry until crust is deep golden and internal temperature reaches 165°F (74°C) — about 4–6 minutes per side for thighs or smaller pieces, longer for thicker cuts. Adjust heat to keep oil between 325–350°F.

Transfer fried chicken to a wire rack set over a baking sheet to drain and keep warm in the oven set to 200°F if needed.

Maple Butter & Pecan Crumble

In a small saucepan over low heat melt 1/4 cup unsalted butter with 1/4 cup pure maple syrup and 2 tablespoons packed light brown sugar, stirring until sugar dissolves and mixture is warm and glossy. Remove from heat and add a 1/4 teaspoon pinch of salt.

In a small skillet over medium heat, toast 1/2 cup chopped pecans (and 2 tablespoons quick oats if using) for 2–3 minutes until fragrant, stirring often to prevent burning. Remove from heat and stir into the warm maple-butter mixture so the pecans are coated. Set aside; mixture will slightly thicken as it cools.

To Finish & Serve

Place a warm Belgian waffle on each plate. Add a piece or two of fried chicken on top of each waffle (1–2 pieces depending on size).

Spoon the warm maple-butter and pecan crumble generously over the chicken and waffle. Drizzle additional maple syrup (about 2–3 tablespoons per serving, or to taste) over the top.

Dot with 1 tablespoon unsalted butter if desired and sprinkle the pecan crumble evenly. Dust lightly with 1 tablespoon powdered sugar if using, and finish with a small pinch of chopped parsley or chives for contrast (optional).

Serve immediately while the waffle is crisp and the chicken is hot.