Chicken and Waffles

Whisk together 1.5 cups flour, 1 teaspoon salt, and the paprika, then dredge each marinated thigh in the seasoned flour, pressing firmly so the coating adheres.

Heat oil to 350°F in a deep skillet and fry the chicken for 12-14 minutes, turning once, until the crust is deep golden and the internal temperature reaches 165°F, then drain on a wire rack.

For the waffles, whisk the remaining 1/2 cup flour with the baking powder, sugar, and a pinch of salt, then stir in the eggs and remaining 1 cup buttermilk until just combined.

Pour the batter into a preheated, greased waffle iron and cook for 4-5 minutes until crisp and golden.

Place a hot waffle on each plate, top with a piece of fried chicken, and finish with a generous drizzle of warm maple syrup.