Whisk together the water, sweet tea, spices and herbs in a large bowl until all combined and dissolved. Add your chicken pieces to the bowl, ensuring they’re fully submerged. Leave this chilling for at least 12 hours in the fridge.

Chill time’s over, it’s now time to get to work on your chicken. Combine the flour (for your chicken), garlic powder, cornstarch, spices and your salt and pepper in a large but shallow bowl and pour the buttermilk into a separate shallow bowl. Drain the chicken from it’s marinade and gently pat it dry.

Whack your chicken pieces into the flour mixture, coating them fully, then shake off the excess and dip them in the buttermilk. Repeat this a couple of times - this process ensures a particularly crispy crust.

For the waffles, first separate your egg yolks and whites and melt your butter. Next, combine all your ingredients except for your egg whites. In a separate mixer, whip up your whites until they form stiff peaks (hold it upside down over your head if you’re brave enough). Gently fold in to your combined ingredients. Spray your waffle maker with the non-stick spray and then whack in your mixture. Once cooked, place to the side.

Heat your oil to around 160ºC/320ºF in a large sauté pan (if you have one, use a cast iron pan). Fry the chicken in batches for 15 minutes, or until the chicken is cooked through and golden.

Drain the fried chicken on paper towels and serve immediately with your waffles. Smother ‘em in butter and maple syrup, and then lightly dust with icing sugar. An iconic recipe, MOB - do it justice and get cooking!