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Special equipment: a deep-fry thermometer
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For the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk.
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Soak in the fridge overnight or up to 24 hours.
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When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill.
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In the meantime, preheat the oven to 360 degrees F and mix the breading.
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Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well.
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In a small bowl, combine the milk and remaining 1/4 cup buttermilk.
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Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout.
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This will adhere to the chicken and make for a crispier breading.
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If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
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Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
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Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary.
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Place the breaded pieces on a plate.
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Add the chicken to the oil 3 or 4 pieces at a time.
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Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown.
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Turn the pieces over, cover again and cook 3 to 5 minutes more.
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All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
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Transfer the fried chicken pieces to a baking sheet (they will not be completely cooked through) and continue frying the rest of the chicken.
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Bake the thighs for 15 minutes to finish the cooking process.
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Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through.
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(If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
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Cover and keep warm.
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For the waffles: Preheat the waffle iron to the regular setting.
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Sift together the flour, sugar, baking powder and salt in a bowl.
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In a separate bowl, whisk together the milk, vanilla and 2 egg yolks.
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Pour over the dry ingredients and very gently stir until halfway combined.
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Pour in the melted butter and chopped jalapenos and continue mixing very gently until combined.
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In a separate bowl (or using a mixer), beat the 4 egg whites with a whisk until stiff.
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Slowly fold them into the batter, stopping short of mixing them all the way through.
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Scoop the batter into your waffle iron in batches and cook according to the manufacturer's directions (lean toward being a little deep golden and crisp!).
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Keep warm.
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For the sauce: Pour the pancake syrup and bourbon in a small pot and bring to a boil.
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Turn down the heat and simmer for 3 to 4 minutes.
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Turn off the heat and whisk in the butter 1 tablespoon at a time, then the cayenne.
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To serve: Place 2 chicken thighs on top of a waffle.
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Pour the warm sauce over everything and serve immediately.
