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Chicken and waffle

Chicken and Waffles

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts small
  • 1 cup buttermilk for soaking the chicken
  • 1 cup all-purpose flour for dredging the chicken
  • 2 cups all-purpose flour for the waffles
  • 2 eggs
  • 1 3/4 cups milk
  • 1 tbsp baking powder
  • 1/3 cup maple syrup
  • 4 cups neutral oil or enough for a 1-inch depth, for frying
  • 3 tablespoons neutral oil for the waffle batter

Method
 

  1. Coat the chicken with the buttermilk, then dredge it in the 1 cup flour. Heat 1 inch of frying oil to about 350°F in a deep, heavy skillet. Fry the chicken in batches, turning as needed, until golden and the thickest part reaches 165°F.
  2. Whisk the 2 cups waffle flour, milk, eggs, baking powder and 3 tablespoons waffle oil just until combined. Do not use the chicken-soaking buttermilk in the batter.
  3. Preheat waffle iron; grease if manufacturer recommends. Cook batter in portions per iron directions until golden and releasing easily.
  4. Set a piece of fried chicken on each waffle.
  5. Drizzle with maple syrup and serve hot.

Notes

A pinch of cayenne in the chicken plays perfectly against the sweet syrup.