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Prep 30min
Total60min
Servings4
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Ingredients
Chicken
4
chicken breasts pounded 1/4 inch thin
2
cups buttermilk
1
tablespoon paprika
1
tablespoon kosher salt
1
tablespoon pepper
Dredging
3
cups all-purpose flour
1
tablespoon paprika
1
tablespoon kosher salt
1
tablespoon ground pepper
1
quart vegetable oil (for frying chicken)
Waffles
2 1/2
cups all-purpose flour
1
tablespoon sugar
1
tablespoon baking powder
3
large eggs
2
cups milk
4
tablespoons butter, melted
1
pinch salt
1
drizzle of maple syrup (per sandwich)
1
dab butter (per sandwich)
1
dusting powdered sugar (per sandwich)
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Steps
1
Take your chicken breasts, place them between two pieces of plastic wrap and pound them until they are evenly 1/4 inch thick.
2
Mix buttermilk with chicken spices and marinate chicken for an hour or hopefully overnight in buttermilk.
3
Mix flour with other dredging ingredients. Add chicken breasts and lightly coat with flour. Remove breasts to a plate and let rest for a few minutes.
4
Fry chicken for about 4 minutes per side. It should be golden brown and crispy.
5
Let chicken drain on a few paper towels once removed.
6
For waffles, mix dry ingredients in one bowl and wet ingredients in a separate bowl.
7
Add wet ingredients to dry and stir to combine.
8
Add to a nonstick waffle maker. Amount of batter will vary depending on the size of your waffle maker.
9
Cook waffles until golden brown. You should get 8-10 waffles with this amount of batter.
10
Serve two waffles with a piece of fried chicken. Drizzle with maple syrup and butter the inside of the waffles. Sprinkle with powdered sugar if you want. Eat it like a sandwich!
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No nutrition information available for this recipe
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