Preheat waffle iron according to manufacturer. In a large bowl whisk together the flour, 2 tbsp sugar, baking powder, baking soda and 1/2 tsp salt until evenly combined.

In a separate bowl whisk the buttermilk, eggs, melted butter and vanilla until smooth. Pour the wet ingredients into the dry and fold gently until just combined — a few small lumps are fine. Let batter rest 5–10 minutes while you prepare other components.

Lightly oil or spray the waffle iron. Spoon a portion of batter (about 1/2 cup for a standard waffle) into the iron and cook until golden and crisp, about 4–6 minutes depending on your iron. Keep waffles warm on a baking sheet in a low oven (200°F / 95°C) while you fry chicken.

Breaded Fried Chicken Strips

Marinate chicken

Place chicken strips in a shallow dish and pour 3/4 cup buttermilk over them; add 1 tsp hot sauce if using. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Prepare dredging station

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp pepper. In another shallow bowl whisk eggs and 2 tbsp water to make an egg wash.

Heat 2–3 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C). Meanwhile, remove a few chicken pieces from the buttermilk, letting excess drip off. Dredge first in the seasoned flour, then dip into the egg wash, then press again into the flour mixture for a double-coated, crunchy crust.

Fry the chicken in batches without crowding, turning as needed, until golden brown and cooked through (internal temperature 165°F / 74°C), about 4–6 minutes per batch depending on strip thickness. Transfer to a wire rack set over a baking sheet to drain and keep warm in the oven with the waffles.

Vanilla Bean Sauce

Prepare sauce

In a small saucepan combine heavy cream, milk, sugar and the scraped vanilla bean seeds plus the pod (or 1 tsp vanilla extract if not using a bean). Warm over medium heat until just simmering, stirring so sugar dissolves, about 3–5 minutes. Remove from heat and discard vanilla pod if used.

If you prefer a slightly thicker sauce, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Return the warm cream to low heat and whisk in the slurry, cooking for 1 minute until the sauce thickens slightly. Stir in 2 tbsp butter until glossy. Keep warm.

Fruit & Assembly

Prep fruit

Rinse berries. Hull and halve strawberries. Pat fruit dry with paper towels to avoid watering down the waffles.

Stack: place one warm waffle on each plate. Top with a few fried chicken strips (2–3 per serving), then scatter strawberries and blueberries between layers if making a multi-layer stack; alternatively tuck fruit on top and around the chicken. Drizzle warm vanilla bean sauce over the stack.

Finish: dust with powdered sugar, garnish with mint if using, and serve immediately.