1. Brine the chicken:In a large bowl, stir together 4 cups water, buttermilk, salt, hot sauce, sugar, and spices; add the chicken pieces to the brine. Refrigerate for at least 12 hours and up to 28 hours.
2. Make the waffles:Preheat oven to 375 degrees. Rub sweet potato with oil and bake until tender, about 40 minutes. Remove from oven and cool for 20 minutes. Preheat a Belgian waffle iron according to manufacturer’s instructions. In a medium bowl, stir together dry ingredients. In a separate bowl, combine wet ingredients. Peel and mash sweet potato, and stir into milk mixture. Stir milk mixture into dry ingredients. Pour about ½ cup batter onto hot waffle iron, and cook according to manufacturer’s instructions.
3. Make the chicken:In a deep cast-iron skillet fitted with a deep-fry thermometer, heat oil over medium heat. Remove chicken from brine and let any excess liquid drip off; discard brine. Dredge chicken in seasoned flour to coat; add to the hot oil, one piece at a time. Cook, turning every few minutes until golden and a meat thermometer registers 165 degrees. Drain on paper towels. Serve chicken on waffles with maple syrup.
Makes about 2 ½ cups
Store in an airtight container in the freezer, where this will keep for months.
2 cups flour
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1½ tablespoons granulated onion
1 tablespoon granulated garlic
1 tablespoon chili powder
1 teaspoon curry powder
1 teaspoon ground ginger
In a medium bowl, combine all ingredients.