Smoky Crispy Chicken with Sweet Potato Waffles and Spicy Honey Butter

Instructions

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   1. In a large bowl, whisk together the buttermilk with half of the smoked paprika, half of the garlic powder, half of the onion powder, 5 g (about 1 tsp) salt, and half of the black pepper. Add the chicken thighs, coat well, and marinate for 20 minutes under refrigeration.

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   2. Meanwhile, preheat the waffle iron according to the manufacturer, or if you want to keep finished waffles warm, preheat the oven to 200°F (95°C).

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   3. For the waffle batter, mix the mashed sweet potato, eggs, milk, and melted butter in a bowl until combined. Add the waffle flour, baking powder, cinnamon, the remaining garlic powder, a pinch of the remaining salt, and stir until you have a thick, smooth batter.

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   4. Cook the waffles in the greased waffle iron until golden and set. Transfer them to the 200°F (95°C) oven to keep warm while you prepare the chicken.

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   5. In another bowl, combine the flour for coating, cornstarch, remaining smoked paprika, remaining onion powder, remaining salt, and remaining black pepper.

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   6. Heat the vegetable oil in a deep pot or high-sided skillet to 350°F (175°C).

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   7. Remove the chicken from the buttermilk marinade, let the excess drip off, and dredge it in the flour and cornstarch mixture, pressing so it forms an uneven crunchy coating.

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   8. Fry the chicken in batches, without overcrowding the pot, for 5 to 7 minutes per batch, until deeply golden and the internal temperature reaches 165°F (74°C). Set on a rack or paper towels.

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   9. In a small bowl, mix the honey, hot sauce, and softened butter until you have a smooth spicy honey butter.

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    10. Serve each portion with warm sweet potato waffles, crispy chicken on top or alongside, and finish with the spicy honey butter spooned over or served on the side.