Mini Chicken and Waffles

1. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer.

2. Make the Waffles: While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm.

3. Make the Fried Chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl.

4. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat.

5. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly.

6. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.