Chicken and Waffles

Pat chicken dry with paper towels. Mix flour, paprika, garlic powder, salt, and black pepper in a shallow dish.

Heat vegetable oil to 350°F in a heavy-bottomed pot or deep fryer, using a thermometer to verify temperature.

Whisk together flour, baking powder, and salt in a large bowl.

In another bowl, whisk together egg yolks, milk, and melted butter until combined.

Pour wet ingredients into dry ingredients and stir just until combined; do not overmix. In a separate clean bowl, beat egg whites to stiff peaks and fold gently into batter.

Working in batches, coat chicken pieces in the seasoned flour, shaking off excess, then carefully lower into the hot oil.

Fry for 12–15 minutes, turning halfway, until a meat thermometer reads 165°F and the exterior is golden brown.

Transfer fried chicken to a paper towel-lined plate to drain. Hold in a 200°F oven while finishing remaining batches.

Preheat waffle iron according to manufacturer instructions. Lightly coat with oil or cooking spray.

Pour batter into the waffle iron and cook until golden and crispy, typically 4–6 minutes per waffle. Transfer to a plate and keep warm.

Plate one warm waffle per serving and top or arrange alongside fried chicken pieces. Drizzle honey over the waffle and serve immediately.