Step 1

Pat chicken thighs dry with a paper towel, then cut into ¼” thick strips. Place chicken in a large bowl with salt and pepper, then cover and let sit for 2 hours.

Step 2

In a large bowl, whisk together buttermilk, eggs, and hot sauce. In a second large bowl, whisk together flour, salt, and garlic powder.

Step 3

Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each piece of chicken first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to wire rack, then repeat until all chicken strips are coated.

Step 4

Meanwhile, fill a large cast iron or heavy bottom pan with oil until it’s about 2” high. Heat over medium-high until oil reaches about 350 F. You want to cook the chicken around ~325F, but the temperature will drop when you add the chicken.

Step 5

When oil is hot, carefully add about ~8 pieces of chicken, depending on the size of your pan, and cook, turning every 1-2 minutes, until all chicken is a golden brown color and has an internal temperature of 160 F, about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken.

Step 6

Combine all ingredients in a sauce pan, then heat over medium-high until butter has melted and spices become fragrant. Use a brush to coat each piece of chicken with hot sauce.

Step 7

Preheat waffle maker and coat with nonstick oil spray.

Step 8

Beat egg whites in the bowl of a stand mixer until stiff peaks form.

Step 9

Whisk flour, baking powder, sugar, salt, and cinnamon together in a large mixing bowl. In a separate bowl, whisk together buttermilk, vegetable oil, egg yolks, and vanilla.

Step 10

Whisk wet ingredients into the dry ingredients, then gently fold in egg whites. Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions. Serve waffles immediately with hot fried chicken, maple syrup, and pickle slices.