1 cup of finely ground Southern Recipe Original Pork Rinds
8 boneless (skin-on) chicken thighs
1 tsp salt
1 tsp pepper
2 cups buttermilk
2 cups All- purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 1/2 cup milk
2 whole egg yolks
1 Tbsp. vanilla extract
1 tsp (additional vanilla extract)
1 stick (1/2 cup) salted butter, melted
4 whole egg whites
1 to 2 jalapeños, chopped
Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours. Grind pork rinds in food processor, then combine with flour. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.
Preheat waffle iron to the regular setting. Sift together the flour, baking powder, salt and sugar in a bowl. In a separate bowl, whisk together milk, 2 eggs yolks and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapeños and continue mixing very gently until combined.
In a separate bowl (or using a mixer) beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
Scoop the batter into your waffle iron in batches and cook until golden and crisp.
To serve, place 2 chicken thighs on top of a waffle. Pour warn syrup over everything and serve immediately.