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1
To cook the chicken, whisk together 4 cups of the buttermilk, 2 tablespoons salt, and the chile de arbol in a large bowl or baking dish.
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2
Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
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3
Pour the remaining 2 cups buttermilk into a bowl.
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4
Stir together the flour, garlic and onion powders, paprika, and cayenne in a large bowl, season generously with salt and pepper, and then divide between 2 shallow platters.
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5
Drain the chicken in a colander and pat it dry.
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6
Dredge the pieces a few at a time in one platter of the flour mixture, pat off any excess, then dip in the buttermilk and allow any excess to drain off.
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7
Dredge in the second platter of flour and pat off the excess.
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8
Put the chicken pieces on a wire rack set over a baking sheet.
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9
Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pan.
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10
Put the skillet over medium-high heat and heat the oil to 375F on a deep-fat thermometer.
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11
Add the chicken to the hot oil, 3 or 4 pieces at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
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12
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
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13
To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl.
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14
Whisk together the buttermilk, eggs, and oil in a separate large bowl.
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15
Pour over the flour mixture and whisk until the mixture just comes together.
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16
Add the wild rice and fold until just combined.
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17
Let rest for 10 minutes.
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18
While the mixture is resting, heat the waffle maker.
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19
Brush the waffle grates with some melted butter and cook the waffles according to the manufacturers directions.
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20
Serve the fried chicken with waffles and drizzle both with some of the honeypink peppercorn sauce.
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21
Stir together the honey, peppercorns, lime zest, and juice in a small bowl and season with salt and pepper.
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22
Cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 1 day.
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23
Bring to room temperature before serving.
