Buttermilk fried chicken with Liege waffles

Put the chicken leg in a bowl with plenty of buttermilk and some salt, mix, cover and refrigerate 2 hours.

Sprinkle the sugar and yeast into the lukewarm milk and leave 15 minutes.

Whisk the yeast mixture with the melted butter, vanilla extract and egg.

Stir the flour and a little salt in a larger bowl and make a well.

Pour in the liquid and mix to a soft dough; cover with a towel and leave in a warm, dry place 30 minutes.

Heat the waffle iron to medium-high and butter it; add a big blob of dough, close, and cook until golden brown.

Heat a large pot of cooking oil. Pat the chicken dry and season both sides with salt and pepper.

Whisk pepper, salt, cayenne, paprika and flour in a bowl. Beat the egg with a little flour and a little water in another bowl.

Roll the chicken in the egg, then dredge it completely in the flour mixture.

Bring the oil to roughly 350F; without a thermometer, bubbles forming around the chicken show it is ready.

Use a pot big enough for the oil to rise when the chicken goes in.

Fry 8 minutes, flipping every so often.

Lift onto a rack and serve with the waffles.