Place your chicken pieces in a bowl with buttermilk and salt. Let them soak for at least 30 minutes. This makes the meat very tender and juicy inside.

Whisk together the flour, smoked paprika, cayenne, salt, and pepper in a shallow dish. This mixture provides that signature Bobby Flay spicy kick. Make sure it is well combined.

Take a piece of chicken from the buttermilk and let the excess drip off. Dredge it thoroughly in the seasoned flour. Press the flour down to ensure a thick crust.

Fill your Dutch oven with about two inches of vegetable oil. Heat it until it reaches 350°F. If you don’t have a thermometer, a pinch of flour should sizzle.

Carefully place the chicken in the hot oil. Fry for about 6 to 8 minutes per side. The crust should be golden brown and the inside fully cooked.

Move the fried chicken to a wire rack. Resting prevents the bottom from getting soggy. It keeps the skin crispy while the juices settle back into the meat.

Whisk the flour, sugar, and baking powder in one bowl. In another, mix eggs, milk, butter, and vanilla. Combine them gently until the batter is mostly smooth.

Pour the batter into your preheated waffle maker. Cook until they are golden brown and crisp on the edges. Keep them warm in a low oven if needed.

Whisk the maple syrup and hot sauce together in a small bowl. You can warm it up slightly if you like. This adds the perfect sweet heat.

Place a hot waffle on a plate and top it with fried chicken. Drizzle the spicy syrup generously over the top. Serve immediately while everything is hot and fresh.