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1
put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the butter-milk, cover with plastic wrap, and refrigerate for 2 hours.
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2
Heat 3 inches of oil to 325u00b0F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beauti-fully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160u00b0F, about 15 minutes. Drain on paper towels.
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3
combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredi-ents into the dry until combined; you don't want the batter to be lumpy or too smooth- just right.
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4
Whisk the egg whites until almost stiff; fold them into the batter.
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5
Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manu-facturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
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6
Top the waffles with fried chicken, Straw-berry Butter, and maple syrup.
