Place the flour, sugar, salt, cinnamon and baking powder in a large bowl, mix well.
Add in vanilla, butter, milk and egg yolks. Mix until well combined.
Using a spatula gently fold in the egg whites until well incorporated.
Turn your waffle iron on to medium heat and place 1 cup of waffle batter in the iron, close and cook 1-2 minutes.
Gently remove and let cool before plating.
In a large bowl, mix together buttermilk and 2 tablespoons salt.
Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.
When ready to fry: Fill a Dutch oven fitted with a candy thermometer with vegetable oil 2" to 3" deep, then heat until oil reaches 300º.
Prepare one sheet pan lined with paper towels and a wire rack.
© Copyright 2020 - Brooks Wine