Pork Rind Coated Chicken and Waffles

1. Sprinkle chicken with salt and pepper.

2. Place chicken in a shallow dish or zip-top plastic bag and add buttermilk.

3. Cover or seal and chill for at least 2 hours.

4. Grind pork rinds in a food processor, then combine with flour.

5. Remove chicken from buttermilk and discard the buttermilk.

6. Dredge chicken in the flour mixture.

7. Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven and heat to 360°F.

8. Add chicken, a few pieces at a time; cover and cook for 6 minutes.

9. Uncover and cook for 9 minutes.

10. Turn chicken; cover and cook for another 6 minutes.

11. Uncover and cook 5 to 9 more minutes, turning during the last 3 minutes for even browning if needed.

12. Drain on paper towels.

13. Preheat waffle iron to the regular setting.

14. Sift together flour, baking powder, salt, and sugar in a bowl.

15. In a separate bowl, whisk together milk, 2 egg yolks, and vanilla.

16. Pour the wet mixture over the dry ingredients and gently stir until halfway combined.

17. Add melted butter and chopped jalapeños; continue mixing very gently until combined.

18. In another bowl, beat the egg whites until stiff.

19. Gently fold the egg whites into the batter, stopping short of fully mixing them in.

20. Scoop batter into the waffle iron in batches and cook until golden and crisp.

21. To serve, place 2 chicken thighs on top of a waffle.

22. Pour warm syrup over everything and serve immediately.