You could have a hot wheels car or hot chicken, you tell me buddy.

INGREDIENTS:

Waffles:

• 2 cups (300g) all-purpose flour

• 2 tablespoons (24g) white sugar

• 1/2 teaspoon (2g) salt

• 1 tablespoon (10g) baking powder

• 2 eggs

• 1/2 cup (102g) vegetable oil

• 1 3/4 (414ml) cup milk

• Syrup of choice to serve

Chicken Marinade:

• 1.5 cups (355ml) buttermilk

• 3 tablespoons (32g) pickle juice (optional)

• 2 teaspoons (7g) kosher salt

• 2 teaspoons (5g) paprika

• 1 teaspoon (6g) MSG *optional*

• 8 chicken drumsticks

Nashville Hot Boy:

• 2 cups (300g) all-purpose flour

• 2 teaspoons (7g) kosher salt

• 1 tablespoon (13g) garlic powder

• 1/2 teaspoon (2g) onion powder

• 1 teaspoon (3g) paprika

• 1 teaspoon (2g) celery powder *optional*

• 1 teaspoon (6g) MSG *optional*

• 2 quarts (1892ml) vegetable oil

Nashville Hot Oil:

• 1 tablespoon (15g) granulated sugar

• 2 teaspoon (7g) Kosher Salt

• 2 teaspoons (5g) paprika

• 1 tablespoon (13g) garlic powder

• 3 tablespoons (30g) cayenne

• 1/2 teaspoon (5g)onion powder

• 1 teaspoon (5g) MSG *optional*

• 1 teaspoon (<1g) celery powder *optional

• 1 cup(236ml) hot oil from the fryer

INSTRUCTIONS:

Waffles:

1. In a medium-sized bowl, add flour, white sugar, salt, and baking powder and mix to combine. In a separate container, add eggs, vegetable oil, and milk, next, combine with your flour mixture until homogeneous.

2. Fill a heavy bottom pot halfway, at least 2” deep, with vegetable oil, and heat to 350F. Then using a pastry bag, pipe in a zig-zag or a cross pattern into the hot oil, let it fry until stiff, then flip and fry the other side, about 2 minutes per side. Remove and drain on a wire rack.

Chicken Marinade:

1. In a large mixing bowl, mix all the ingredients but the chicken, mix until homogenous, add the chicken drumsticks, and toss to coat and reserve.

Nashville Hot Boy:

1. In a large mixing bowl, add all the ingredients and mix until well combined.

2. Frying - Dip your hand into your marinade and flick small dots into your flour. Stir that in and repeat a couple of times.

3. Pull your chicken out of the marinade in batches and toss it into the dredge to coat; make sure to dredge under the skin and press it aggressively to adhere a layer on every piece. Repeat with the rest of the chicken.

4. Fill a heavy bottom pot halfway, at least 2” deep, with vegetable oil, and heat to 325F. Fry, your chicken for 8 - 10 minutes in batches or until the internal temperature reads 165F. Remove and place on a baking sheet with a wire rack.

Nashville Hot Oil:

1. Place all the ingredients in a bowl, but the oil; mix until well combined.

2. Then add hot oil directly to your spice miz bowl and whisk until combined. Next, carefully submerge your fried chicken into your hotel oil, place it on a wire rack, and repeat with the rest of your chicken.