It's National Fried Chicken Day! Try a finger-licking recipe

Season chicken to taste with salt and fine ground black pepper. Whisk 2 eggs very well in a large bowl. Whisk in the buttermilk at a medium pace, not too vigorously as you do not want to whip the milk. Sift all of the dry ingredients together in a seperate bowl. Heat frying oil to 325 degrees F. (A frying thermometer is a useful tool to have).

Place a piece of chicken inside the flour mixture and coat well, be careful to toss it gently. Next dip chicken in the milk and egg mixture. Let sit for 10 seconds to allow flour to absorb batter.

Take chicken out of the batter and gently lay in the flour mixture again. Toss the chicken genltly, but liberally coat with flour mix. Handling the chicken as gently as possible and without dusting off too much of the flour place chicken in the frying oil and watch the magic happen. Cooking usually takes about 8-10 min. for the leg and thigh pieces, a bit less for the breast and wing.

For bacon option: 4 slices of precooked bacon to your liking, be it crispy or slightly chewy. Thin sliced is preferable for this recipe.

Warm up waffle iron. Sift together dry ingredients. Whisk together egg yolks, milk, and melted butter. Fold together wet and dry ingredients, being careful not to stir too much to avoid gluten development. Beat egg whites and sugar to create a meringue with soft peaks.

Fold meringue into batter. Add half of the waffle batter to the hot iron. Layer in bacon or other internal garnish depending on your mood! Ladle other half of batter into iron to cover bacon. Spread liberally with plugra or other french butter.

Dress with good quality maple syrup.