To hell with Roscoe… Who doesn’t love fried chicken? Who doesn’t love a big buttery waffle? Throw them together and you’ve got something rather special that only fans of the salty/sweet can truly appreciate. If you think you’re afraid of chicken and waffles together, think of the peanut butter and jelly sandwich. It’s truly the same principle I encourage you to try it at least once in your life before you write it off. For the fried chicken, I knew I wanted juicy pieces with a crispy coating. I had nothing but time, so the night before frying I soaked a couple of fat chicken wings in a buttermilk brine. Most people use just plain ol’ buttermilk alone, but I like to add a bit of seasoned salt to it so that the actual chicken meat itself is juicy and flavorful. The buttermilk is acidic, so it penetrates the chicken and tenderizes it. But if you add salt to this, it then flavors it by further breaking down it’s molecular structure of the chicken. You absolutely do not have to