Fried chicken waffles with maple whipped cream

Combine all-purpose flour, kosher salt and baking soda in a small bowl; whisk.

In a larger bowl whisk buttermilk, melted butter and one egg.

Optionally add coarsely ground cornmeal to the dry ingredients.

Gently fold wet and dry together until mostly combined.

Fold in the chopped chicken, the chicken skin and the grated Parmesan.

Rest at room temperature about ten minutes so the flour fully hydrates.

Grease both plates of a Belgian waffle maker, preheat, add three quarters of a cup of batter, close, flip and cook about five minutes until golden brown.

Hold finished waffles warm on a wire rack in a low oven while the rest cook.

For the maple whipped cream, combine heavy cream, maple syrup and vanilla extract, whisk to homogeneity, taste, then whip.

Stack the waffles, pile on the whipped cream and finish with a generous drizzle of spicy honey.