Chicken and Waffles
boneless, skinless chicken thighs
frying oil (peanut, canola, shortening, alrd, etc)
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Marinate the chicken in the maple syrup, Tabasco, salt, pepper, and thyme for 30 minutes to an hour. (Make your waffle batter now and set it aside.)
Whisk together egg and buttermilk in a shallow bowl.
Combine flour and cornstarch in another bowl.
Drain excess marinade from chicken. Dip in egg, then flour, and lay in a single layer on a plate or baking sheet. Allow to sit for 10-15 minutes.
Heat oil in a skillet to 350ºF.
Fry chicken for 3-4 minutes on each side until dark golden brown and cooked through. To check, pierce with a knife tip and if juices run clear, you’re good!
Drain on paper. Sprinkle with a little salt. Set aside.
Cook waffle batter in your waffle iron according to manufacturer’s directions.
Serve chicken on top of waffles with maple syrup.
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