-
1
Make the waffle batter: Dice 10 bacon slices; cook in a large cast-iron skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes.
-
2
Drain on paper towels.
-
3
Add the remaining 6 bacon slices to the skillet and cook, turning occasionally, until golden brown and crisp, 9 to 11 minutes.
-
4
Remove to the paper towels; reserve the drippings in the skillet.
-
5
Combine the flour, baking powder, sugar and 1/2 teaspoon salt in a large bowl.
-
6
Whisk the whole eggs, buttermilk and melted butter in a separate bowl, then whisk into the flour mixture until smooth.
-
7
Stir in the cooked diced bacon.
-
8
Transfer 2 cups of the batter to a separate large bowl for the chicken; reserve the remaining batter for the waffles.
-
9
Make the chicken: Preheat the oven to 325 degrees F. Add the peanut oil to the skillet with the reserved bacon drippings; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the thyme, paprika and cayenne to the 2 cups waffle batter; add up to 2 tablespoons buttermilk if the batter is too thick.
-
10
Season the chicken with salt and black pepper, then toss with the flour.
-
11
Add the chicken to the batter and set aside until ready to fry.
-
12
Set a rack on a baking sheet.
-
13
Working in batches, remove the chicken from the batter, letting the excess drip off, then fry until golden brown, 2 minutes per side; transfer to the rack and season with salt.
-
14
Transfer to the oven and bake until no longer pink in the middle, about 8 minutes.
-
15
Meanwhile, cook the waffles: Spray a waffle iron with cooking spray and preheat.
-
16
Whisk the egg white in a bowl until soft peaks form; fold into the reserved waffle batter.
-
17
Ladle 1/2 to 1 cup batter into the waffle iron for each waffle and cook according to the manufacturer's instructions.
-
18
Serve with the fried chicken, bacon slices and maple syrup.
-
19
Photograph by Con Poulos
