In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.75 tsp fine salt until homogenous. In a separate bowl whisk 1.75 cups buttermilk, 2 large eggs, 6 tbsp melted cooled unsalted butter, and 1 tsp vanilla extract until smooth.

Make batter: Pour wet mixture into dry ingredients and stir gently until just combined — a few small lumps are fine; do not overmix. Fold in the 8 chopped cooked crispy bacon slices so they are evenly distributed.

Heat waffle iron: Preheat a Belgian waffle iron according to manufacturer instructions to medium-high heat. Lightly brush or spray the grids with oil (about 1 tsp total) just before cooking each waffle.

Cook waffles: Scoop batter (amount depends on your waffle iron — typically 1/2 to 3/4 cup) onto the preheated iron, spread slightly, and cook until deep golden brown and crisp — usually 4–6 minutes. Remove waffles and keep warm in a 200°F (95°C) oven on a rack so bottoms stay crisp while you finish remaining waffles.

Buttermilk fried chicken

Marinate the chicken

Trim and cut 1 lb boneless chicken thighs into single-serving pieces (about 3–4 pieces). In a bowl combine 1 cup buttermilk, 1 tsp sea salt, 0.5 tsp black pepper, and 1 tsp hot sauce (optional). Submerge chicken in the marinade, cover, and refrigerate at least 1 hour and up to overnight. If short on time, marinate 30 minutes.

Prepare dredge

In a shallow dish combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp cayenne pepper, and 1 tsp kosher salt. Stir to combine and set nearby.

Dredge and rest

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere a generous coating. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust — this helps minimize flour falling off during frying.

Fry the chicken

In a 10–12 inch skillet or Dutch oven, add about 1 cup vegetable oil (enough to come ~1/2 inch up the sides). Heat over medium-high until oil reaches 350°F (175°C). Fry chicken in batches without crowding for 3–5 minutes per side (depending on thickness) until crust is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer fried chicken to a wire rack set over a sheet pan and rest 5 minutes; this keeps crust crisp.

Bourbon syrup & finishing

Make the bourbon syrup

In a small saucepan over medium heat combine 0.75 cup real maple syrup and 2 tbsp light brown sugar. Stir until sugar dissolves and mixture begins to simmer. Add 2 tbsp unsalted butter and whisk until melted and combined. Remove from heat and carefully stir in 2 tbsp bourbon and 0.5 tsp fresh lemon juice. Return to low heat for 30–60 seconds to meld flavors (do not boil vigorously once alcohol added). Season with 0.25 tsp freshly ground black pepper and taste; adjust with a pinch more salt or lemon if needed. Keep warm.

Assemble

Place one warm waffle on each plate. Top with a piece or two of buttermilk fried chicken. Generously drizzle with warm bourbon syrup. Finish with a light sprinkle of flaky sea salt (about 1/4 tsp divided), a dusting of powdered sugar if desired, and optional chopped chives or parsley for color.

Serve

Serve immediately while chicken is hot and waffle is crisp. Provide extra bourbon syrup on the side. Leftover syrup can be refrigerated up to 1 week; reheat gently before serving.