Special equipment: a waffle iron
For the waffle batter: Sift together the flour, cinnamon, baking powder and baking soda in a large bowl. In a second bowl, whisk together the buttermilk, butter, eggs, sugar, vanilla syrup and salt. Once the wet ingredients are well mixed, add them to the dry ingredient and whisk until all the ingredients are well incorporated.
Preheat a waffle iron, spray it with nonstick cooking spray and add the batter 1/3 cup at a time. Cook until golden brown or until the waffle iron indicates it is ready. Repeat with the remaining batter.
For the fried chicken: Whisk together the buttermilk, salt, hot sauce and Worcestershire sauce in a large pot or pan and bring to a boil. Pull the leaves off the thyme sprigs and mix them into the buttermilk marinade. Let cool. Add the chicken and marinate in the refrigerator for 30 minutes.
Meanwhile, heat the oil in a large stock pot to 325 degrees F.
Mix together the flour, celery salt, chili powder, mustard, black pepper, garlic powder, onion powder and paprika. Remove the chicken from the marinade and dredge in the seasoned flour. Fry the chicken in 2 batches until golden brown and the internal temperature reaches 165 degrees F, 8 to 10 minutes, making sure the oil returns to temperature between batches. Let the chicken stand on a cooling rack for 2 to 3 minutes before serving with the waffles.
The chef at Succotash Cafe prefers to use full-fat buttermilk in the waffles and chicken batter but if you can't find it, lowfat will do.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.