Classic Chicken & Waffles

Brine chicken: In a large bowl, mix together buttermilk and 2 tablespoons salt. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight. Meanwhile, make waffles: Preheat oven to 200°. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and a pinch of kosher salt.  In a separate bowl, whisk together sour cream, milk, butter and egg yolks. Gently fold wet mixture into dry mixture.  In a large bowl, using a hand mixer (or in the bowl of a stand mixer), beat egg whites until stiff peaks form. Fold whipped egg whites into batter, being careful not to over mix.  (A few fluffy streaks of whites are fine!)  Heat waffle iron according to manufacturer’s instruction. When the iron is hot, brush grates with melted butter. Spoon about ⅓ cup of batter into waffle maker and cook until golden, about 5 minutes. Repeat with remaining batter. Place cooked waffles in a clean kitchen towel on a baking sheet. Place in oven to keep warm while preparing chicken.  When ready to fry: Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2" to 3" deep, then preheat until oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack. Transfer chicken from brine to another sheet pan and dry thoroughly with paper towels. Season generously with salt and pepper. In a large, deep bowl, whisk together flour, paprika, cayenne, salt, and pepper. In a large bowl, beat eggs with 2 tablespoons water. Using tongs, place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes (internal temperature should read 165º). Bring oil back to 350º before adding last batch. Place chicken on wire rack and season with salt immediately. Plate waffles with a pat of butter and top with 2 to 3 pieces of fried chicken. Serve with maple syrup on the side for drizzling.