Battered Fried Chicken and Waffles with Bourbon-Tangerine Syrup

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4 cups nonfat Greek yogurt

1 1/4 cups milk

2 teaspoons chile de arbol powder

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Two whole 3-pound chickens, each cut into eight pieces 

Canola oil, for brushing and frying 

4 cups all-purpose flour 

1 1/2 teaspoons garlic powder 

1 1/2 teaspoons onion powder 

Buttermilk Waffles, recipe follows

Tangerine Pink Peppercorn Butter, recipe follows

Sorghum-Bourbon-Tangerine Syrup, recipe follows

Blackberry-Pomegranate Relish, recipe follows

Buttermilk Waffles:

1 1/2 cups unbleached all-purpose flour

1 1/2 tablespoons cornmeal 

1 1/2 teaspoons baking soda 

1/2 teaspoon fine sea salt 

2 large eggs, separated 

1 3/4 cups buttermilk 

8 tablespoons unsalted butter, melted 

Tangerine Pink Peppercorn Butter:

2 cups tangerine juice

2 tablespoons bourbon 

1 cup (2 sticks) unsalted butter, softened 

1 tablespoon clover honey

2 teaspoons pink peppercorns, coarsely crushed 

Pinch salt 

Sorghum-Bourbon-Tangerine Syrup:

1 cup sweet sorghum syrup, such as Bourbon Barrel Sorghum Syrup

Finely grated zest of 1 tangerine, plus 1/4 cup tangerine juice 

Blackberry-Pomegranate Relish:

1 pint blackberries, sliced lengthwise

1/2 cup pomegranate seeds 

1/4 cup chopped fresh mint leaves