For the Waffles: Whisk together the flours, sugar
, baking powder, baking soda
and salt in a large bowl.
Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles
according to the manufacturer's directions.
For the Chicken: Whisk
together 1 quart of the buttermilk
, 2 tablespoons salt and the chile
de arbol in a large bowl or large baking dish
. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Stir together the flour, garlic
and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander
and pat it dry. Dredge
the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain
; repeat to cook the remaining pieces.
For the Butter: Combine all ingredients in a blender
and blend until combined.
For the Syrup: In a small bowl whisk together all ingredients.
To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop
of butter. Pour syrup over top.