Ingredients:
4 (906 g) boneless, skinless chicken breasts or thighs, cut into 2-inch/2.5 cm wide strips
3 to 4 cups (690 to 920 g) cold buttermilk
Neutral oil (such as canola or vegetable) for deep-frying
2 cups(240 g) all-purpose flour
3 tablespoons(21 g) cornstarch
1/2 teaspoon(2 g) baking powder
1 1/2 teaspoons(5 g) smoked paprika
1 teaspoon(3 g) onion powder
1 teaspoon(3 g) freshly ground black pepper
kosher salt, to taste
6 yeasted waffles (see above)
hot sauce and/or maple syrup, for serving
Directions:
Arrange the chicken pieces in an even layer in a medium dish. Add enough buttermilk so they are completely submerged. Cover and refrigerate for at least 4 hours, or up to 12 hours (or overnight).
In a large pot (or a deep fryer), heat 2 to 3 inches/5 to 8 cm of oil over medium heat until it reaches about 375°F/190°C on an instant-read thermometer. Set a cooling rack over a paper-towel lined baking sheet.
Meanwhile, in a shallow dish, whisk the flour, cornstarch, and baking powder to combine. Whisk in the paprika, onion powder, and black pepper. Remove the chicken from the buttermilk, shaking off the excess (there will still be plenty clinging to the surface), and arrange the chicken out on a baking sheet in a single layer. Season with kosher salt.
Working in batches, dredge the chicken pieces in a flour mixture and add to the hot oil, taking care not to overcrowd them. When you add the chicken, the oil temperature will drop – adjust the heat as needed to keep it at around 350°F/175°C. Fry until the strips are deeply golden brown and very crisp, and the chicken is fully cooked, 3 to 4 minutes. Remove from the oil with tongs and transfer to the prepared rack. Season again with kosher salt to taste. Serve immediately with yeasted waffles, hot sauce, and/or syrup.