This past Saturday my friend Chow and I decided to tackle a combination I have heard a lot about but eaten only twice: fried chicken and waffles.

A classic of Southern US regional cuisine, the two go together better than I imagined. The waffles were light and tangy thanks to buttermilk and egg whites, which are folded in just before cooking.

To give the chicken an extra layer of flavor, Chow whipped up a sauce of hot green chilies, cilantro, lime, vinegar, and honey. The kick cut through the richness of the meal.

We also prepared a slaw of cabbage, beets, daikon, and carrots plus a salad of cucumbers, sour cream, and dill. All in all, a tasty Saturday night feast.