Traditional deep-fried chicken thighs served on fluffy buttermilk waffles with maple syrup.
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Marinate the chicken thighs in 1.5 cups of buttermilk, salt, pepper, and half the paprika for at least 4 hours or overnight.
Whisk together the flour, cornstarch, remaining paprika, cayenne, and salt in a shallow dish to create the breading.
Prepare the waffle batter by mixing 1.5 cups buttermilk, melted butter, eggs, baking powder, and 2 cups of flour until just combined.
Heat the peanut oil in a heavy-bottomed Dutch oven to 350 degrees Fahrenheit.
Dredge each piece of chicken in the flour mixture, pressing firmly to adhere, then let rest on a wire rack for 10 minutes before frying.
Fry the chicken in batches for 6-8 minutes per side until the internal temperature reaches 165 degrees and the crust is golden brown.
While chicken rests, cook the waffles in a preheated waffle iron until crisp and golden.
Serve the hot fried chicken atop the fresh waffles and drizzle generously with warm maple syrup.
