Butter, pickles, powdered sugar, or green onions, optional
Instructions:
In a bowl, whisk buttermilk, egg, 1 tablespoon Hot Honey Rub, and optional hot sauce.
Add chicken and coat well. Marinate at least 30 minutes, or up to overnight in the refrigerator.
In a shallow dish, mix flour, cornstarch, baking powder, and the remaining 1 tablespoon Hot Honey Rub.
Remove chicken from marinade and let excess drip off. Dredge chicken in seasoned flour mixture, pressing firmly so the coating sticks.
For extra crunch, dip the coated chicken back into the buttermilk mixture briefly, then dredge again in flour mixture.
Let breaded chicken rest on a wire rack for 10 minutes while the oil heats. This helps the crust stay attached.
Heat oil in a deep skillet or fryer to 350°F.
Fry chicken in batches. Cook tenders 4 to 6 minutes, boneless thighs 6 to 8 minutes, or wings 8 to 10 minutes, until golden and cooked through to 165°F internal temperature.
Drain chicken on a wire rack. Do not stack hot chicken on paper towels for too long or it can steam and soften.
Warm waffles. Place chicken on top and drizzle with Hot Honey Rub. Serve immediately.
Sauce Boss Tips:
Buttz Sauce adds a BBQ twist without taking away from the soul food comfort of candied yams.
Smoky Buttz Rub gives a light smoky note, so start with 1 teaspoon and add more only if you want a bolder BBQ flavor.
For tasting cups, dice the yams before baking so guests can sample with a spoon.
