Instructions

Mix all ingredients and garnish with an orange wheel. Feel free to multiply as you see fit!

Instructions

Start by quick brining the chicken pieces: pour buttermilk, hot sauce, and 1/2 tsp of the garlic powder, onion powder, paprika, black pepper; 2 tsp of the paprika and 1 tbsp salt into a gallon sized ziploc. Add chicken to buttermilk brine, and refrigerate for 3-4 hours.

Just before frying, whisk together flour and the rest of the spices (those + amounts in the ingredients list). Drizzle 3 tablespoons of buttermilk brine into the flour and gently toss-- clumpies are ok.

Lift chicken piece by piece from buttermilk and dredge in flour mix, packing tightly to form large clumps of flour coating each piece. Allow to sit on a baking rack set atop a foil lined baking sheet for 5-10 mins while you set up your frying sitch.

First, preheat your oven to 350 degrees. Then, fill a 12-inch cast iron skillet with enough oil and your bacon grease to come halfway to the top. Using a candy/clipon thermometer, raise the temp to medium high and get the oil up to 350 degrees. Add chicken, skin side down, to the hot oil. Note, the temperature will drop to around 325 degrees-- you want to keep the oil steady at this temp. Fry until you get a deep golden brown on the first side, about 6 minutes; then flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer. Your breast will take a couple of minutes longer, since its a far bigger cut.

Move chicken back to your wire racked baking sheet and place in the oven. Bake for 15-ish minutes until the breast hits about 150 degrees at its thickest part and the other pieces get to 165. Allow to rest for another 5-10 minutes before chowing down.

Instructions

Waffle assembly is all about mixing dry ingredents and wet ingredients separately before putting the batter together. Start with the flour, baking powder, salt, and sugar in on medium bowl. In a second bowl, whisk eggs with milk, oil, and vanilla until combined.

Add milk mixture to your dry ingredients and stir-- lumpies are ok! Pour batter into preheated waffle iron-- depending on size you'll need to follow instructions but my waffle iron takes about 1/2 a cup at a time.

Cook for about 2 minutes (but again, refer to your iron instructions) until waffles are golden brown. Set aside on a parchment paper lined baking sheet, NOT one atop the other or they'll get too soft. Serve immediately, or otherwise cover loosely with foil until ready to top with all the fixin's.

Instructions

First, add the syrup to a medium saucepan and place it over medium-high heat. Bring to a boil, reduce the heat to medium, and continue boiling for about 3 to 4 minutes, or until it has reduced to about half a cup.

Add cream, milk, and salt and bring back to a boil. Remove from heat.

In a separate bowl, whisk egg yolks, and then pour 1/4 of your milk mixture slowly into your egg mixture, whisking all the time-- this will keep your eggs from going scramby.

Add the egg mix to the rest of the heated cream and whisk vigorously over low heat. Add vanilla, and continue to whisk until the cream thickens so that the below happens:

Pour over a mesh strainer into another bowl to get all the solids out:

Chill mixture in the refrigerator, about 2 hours and then add to your ice cream device. Churn according to instructions, and refreeze as needed.

And holy hell, it's better than heroin.

Not that I know what heroin is like. But I'm confident that grandpa would've enjoyed it. Sweet sweetness!