Potato ball waffles with chicken

Ingredients:

• 600 g chicken fingers (cut large ones in half)
• 2 cups of sour milk or kefir
• 2 tbsp hot sauce
• Vegetable oil, for deep-frying
• 900 g (about 6 cups) frozen Tater Tots
• 2 cups of flour
• 2 tsp paprika
• 0.5 tsp granulated garlic
• 0.5 cups honey

Preparation:

1. In a large bowl, combine the chicken, buttermilk, and 1 tablespoon of hot sauce; stir to coat. Let marinate at room temperature for 30 minutes.
2. Preheat the oven to 120°C. Heat a waffle iron (not a Belgian one) and lightly grease it with vegetable oil. Line a baking sheet with parchment paper.
3. Fill the waffle iron with a single layer of potato balls (they should be touching). Close the waffle iron and cook the waffles until golden brown and crisp, 6-8 minutes, depending on your waffle iron model. The waffles are ready when they release easily without sticking. Transfer them to the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining potato balls.
4. In a large, wide saucepan, heat 2 inches (5 cm) of vegetable oil to 350°F (175°C) on a deep-fry thermometer. In a large bowl, combine the flour, paprika, 2 teaspoons (2 teaspoons) of salt, and granulated garlic. Remove the chicken from the marinade with tongs (do not discard it). Dredge the chicken, a few pieces at a time, in the flour mixture, then dip in the buttermilk and dredge again in flour. Fry until the chicken is crispy and golden, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain; season with salt.
5. In a microwave-safe bowl, combine honey, the remaining 1 tablespoon hot sauce, and a pinch of salt; microwave. Serve the waffles with the chicken and hot honey.