Smoky Chicken & Waffles with Whiskey Maple Syrup

Allergens

Wheat, Dairy, Eggs

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 2 cups all
• purpose flour
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1 quart peanut oil, for frying
• 4 pre
• made waffles
• 1 cup whiskey maple syrup (see recipe below)

Instructions

1. Soak chicken breasts in buttermilk for at least 30 minutes or up to overnight.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, black pepper, kosher salt, cayenne pepper, and smoked paprika.
3. Remove chicken from buttermilk and dredge in the seasoned flour mixture, shaking off excess.
4. In a deep frying pan or Dutch oven, heat peanut oil to 350°F (175°C). Fry chicken breasts until golden brown and cooked through, approximately 6 8 minutes per side. Remove from oil and let rest on paper towels to drain.
5. Reheat waffles according to package instructions.
6. To serve, place one waffle on each plate, top with a fried chicken breast, drizzle with whiskey maple syrup, and garnish with fresh herbs or berries if desired.
7. Prep: 30 minutes (including marinating) Cook: 15 minutes Total: 45 minutes

Chef’s Insight

This dish is perfect for a weekend brunch, family gathering, or even as a fun dinner party dish.