1. Stir together 4 cups water, buttermilk, and next 6 ingredients in a large bowl; add the chicken pieces to the brine. Refrigerate for at least 12 hours and up to 28 hours.
2. Heat the oil in a deep cast-iron skillet over medium. Remove chicken from the brine, and let any excess liquid drip off; discard the brine.
3. Dredge chicken in Seasoned Flour to coat; add to the hot oil, 1 piece at a time. Cook, turning every few minutes, until golden and a meat thermometer registers 165°F. Drain on paper towels. Serve chicken on Sweet Potato Waffles with maple syrup.

1. Preheat the oven to 375°F. Rub the potato with the oil. Bake in the preheated oven until tender, about 40 minutes. Remove from the oven, and cool for 20 minutes.
2. Preheat a Belgian waffle iron according to manufacturer’s instructions. Stir together the dry ingredients in a bowl. Stir together the wet ingredients in a separate bowl.
3. Peel and mash the sweet potato, and stir into the milk mixture. Stir milk mixture into the flour mixture. Pour about 1⁄2 cup of batter onto hot waffle iron, and cook according to manufacturer’s instructions until golden brown.
4. To Drink: Blanc de blancs Champagne, blanc de noirs Champagne, Chardonnay, dry Riesling, rosé, sparkling rosé, Sauvignon Blanc, amber beers, dark beers, hard ciders, IPAs
5. Serve with: Egg dishes, green salads, braised vegetables

1. Combine all ingredients in a medium bowl, and store in an airtight container.

Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying. This will keep for months in a cool, dry place or even longer in the freezer.