In a separate bowl whisk buttermilk, eggs, melted butter and vanilla until smooth. Pour wet ingredients into dry and stir gently until just combined; small lumps are okay. Do not overmix.

Preheat waffle iron according to manufacturer. Lightly grease with oil or melted butter.

Cook waffles: For each waffle, pour appropriate batter amount into preheated waffle iron and cook until deep golden and crisp (typically 3–5 minutes depending on your iron). Transfer cooked waffles to a warm oven (200°F/95°C) on a wire rack so bottoms stay crisp while you finish frying chicken.

Spicy Honey & Belgian Maple Waffle Syrup

Make the spicy honey-maple syrup: In a small saucepan combine Belgian maple syrup and honey over low heat. Stir in hot sauce and red pepper flakes, whisking until smooth and warmed through. Taste and adjust heat: add up to 1/2 tsp extra hot sauce or a pinch more red pepper flakes for more spice. Keep warm on the lowest heat or remove from heat and cover; syrup will thicken slightly as it cools.

Serve waffles with a drizzle of the spicy honey-maple syrup and a pat of melted organic butter.

Fried Chicken

Brine/marinate: Place trimmed chicken pieces in a bowl or zip-top bag and pour 1 cup buttermilk mixed with 1 tsp hot sauce over them. Cover and refrigerate for at least 2 hours or up to overnight. This tenderizes and adds a touch of heat.

Prepare dredge: In a shallow bowl or rimmed baking sheet combine 1.5 cups flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, black pepper and 1 tsp salt. Whisk to blend and break up any lumps.

Make egg wash: In a separate bowl beat 1 egg with 2 tbsp milk until smooth.

Heat oil: Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into oil; it should sizzle and float up immediately.

Dredge the chicken: Remove one piece of chicken from buttermilk, let excess drip off, then dip into egg wash, letting excess drip. Press into the seasoned flour mixture, coating completely. For extra-crispy chicken, double-dip: after first coat, briefly dip back into egg wash then into flour again, pressing to form a crust. Place coated pieces on a wire rack and let rest 5–10 minutes to set the crust.

Fry in batches: Carefully lower chicken pieces into hot oil, spacing so pieces don't touch. Fry until deep golden brown and internal temperature reaches 165°F (74°C), about 6–9 minutes for thighs (time varies by thickness). Flip once midway for even color. Adjust heat to maintain 325–350°F (160–175°C) while frying.

Drain and rest: Transfer fried chicken to a wire rack set over a sheet pan and sprinkle lightly with fine salt. Let rest 5 minutes to finish cooking and keep crust crisp.

Assemble: Place a waffle on a plate, top with a piece of fried chicken. Drizzle generously with the spicy honey & Belgian maple syrup and finish with a pat of melted organic butter. Serve immediately while chicken is hot and waffle is crisp.