Then stir in the buttermilk, dijon mustard, all season, cayenne and garlic powder.
If you're using a whole chicken, go ahead and quarter it. I also skinned the breasts and cut them into strips since they tend to get really big after cooking.
Add all the chicken into the mixing bowl, cover and let it sit overnight. Get the waffle batter made.
When you're ready to cook, place a cast iron skillet with about 3 cups of vegetable oil, (or enough so that the oil is 1 inch from the top of the pan) in the oven set to 350 for about 15 minutes. While this is happening get the flour mix ingredients mixed together
Get your chicken out of the fridge and get ready to start dredging.
Add the chicken in the flour one piece at a time. Really get good thick dredge in the chicken. Turn the chicken a few times until you can't see any chicken meat.
Frying The Chicken
Take the cast iron skillet out of the oven and place on the stove at medium temperature. Add the chicken in.
Flip once during cooking, The breasts should take about 10 minutes to cook, and bone in leg meat about 15-20 minutes. You want a golden brown color to the breading. When in doubt use a thermometer to make sure the inner temp is 165°F (74°C).
Get The Waffles Made!
While The chicken is frying, mix the flour, sugar, salt and baking powder, followed by the buttermilk, vanilla extract, egg and oil to make the batter for the waffles.
Cook the waffles towards when there's about 5 minutes remaining on the chicken.
Drain over the pan, then place on a cooling rack or paper towels (or cloth if you've ran out of paper towels!)
When you're ready serve, butter the waffles, top with chicken, strawberries, then drizzle with syrup. If you want to get fancy with presentation, I like to use a skewer and stack the waffles and chicken and let everyone tear it apart themselves!
Find the full recipe at: https://dadwithapan.com/skillet-fried-chicken-and-waffles/