Buttermilk Waffles with Fried Chicken

Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a large glass measuring cup or another bowl, whisk together buttermilk, eggs, and butter.

Pour the buttermilk mixture over dry ingredients and stir using a rubber spatula just until moist.

Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.

In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt, and 1 teaspoon pepper.

Working one at a time, dredge chicken in flour mixture, dip into buttermilk, then dredge again in flour mixture, pressing to coat.

Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat until it registers 360 degrees F on a deep-fry thermometer.

Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes.

Transfer to a baking sheet fitted with a wire rack and keep warm.

Serve immediately with waffles, drizzled with honey.