Nashville Hot Chicken and Sweet Potato Waffles

Ingredients
FOR THE CHICKEN:
4 boneless chicken thighs , pounded out to an even thickness
2 cups of buttermilk
1/2 bottle of hot sauce
3 cups of flour
2 eggs
salt
pepper
cayenne
Canola oil for frying

FOR THE MAPLE HOT SAUCE:
1 cup maple syrup
3-4 tablespoon cayenne pepper hot sauce
1 teaspoon cayenne pepper powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika

FOR THE WAFFLES:
You are essentially making 2 batches of waffles and mixing them together. Stir together one batch of Aunt Jamima waffles with the directions on the box.
To that add:
1 can of dices yams, drained
1 cup of oats
1 cup of milk
1/4 cup of flour
2 eggs
1/4 tsp baking powder
1 tbsp honey
1/4 tsp salt
1 tbsp olive oil

Pickles for topping

Mix all ingredients for syrup and keep by stove to warm.
Mix all ingredients for waffles with a whisk and break up all yams pieces. Hold until ready to make waffles. Make sure to spray the waffle iron. I cooked a few waffles in batches in between my chicken batches and kept them warm in the oven with the batches of chicken. It worked out well.

Directions for chicken:
1. Marinate chicken with 1 cup of buttermilk and 10 dashes of hot sauce overnight.  Take out of the refrigerator an hour before ready to cook.
2. Set up a dredging station with 1 pan of flour seasoned heavily with salt, pepper and cayenne. One pan with 1 cup of buttermilk, 10 dashes of hot sauce and 2 eggs, whisked.
3. Set up a sheet pan with a wire rack. Dredge the chicken in the flour, then buttermilk, then flour again. Set up on rack to rest. Continue with the other pieces of chicken. When they start drying out and you see the chicken or buttermilk through the flour, dredge them all again in flour.  Let rest for 10 minutes.
4. Heat a large dutch oven with about 3 cups of canola oil until hot and slightly popping.
5. Prepare a clean rack over a sheet tray to remove the chicken from the oil.  Preheat the oven to 225 degrees to hold the chicken as you cook in batches.
6. Fry the chicken for 8 minutes, turning every 2 minutes. Temp the chicken out of the oil, it should be at least 165 degrees. If your oil doesn't ripples and bubble when you put the first piece of chicken in, its not hot enough.
7. I fried in 3 batches and in between just held the tray in the warm oven and it was perfect.
8. To serve, you can put 2 waffles on a plate with 3-4 pieces of chicken.  If desired, butter the waffles. Drizzle with the spicy syrup! Enjoy!