Fried Chicken & Waffles (with Hot Honey Maple Syrup)
Chicken and Waffles I could happily eat everyday - and I did when I made this last week (leftovers, yum!). Morning, noon or night, this combo is irresistible, especially when doused with Hot Honey Maple Syrup. Our new Bee Local Hot Honey is unique in that it has a nice touch of vinegar added, which adds an acidic tang and balances the sweet maple syrup and salty fried chicken. It is also ridiculously good on pizza, ribs, roasted veggies and of course, cheese! Whatever your weekend food plans are, definitely be sure to include this honey. Enjoy!
Ingredients
3 pounds of boneless skinless chicken breast and thighs
3 cups buttermilk
2 cups flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
3/4 cup Honey Pot Maple Farm Maple Syrup*
1/3 cup Bee Local Hot Honey*
1/4 cup chopped chives
8 waffles (homemade preferably)
*Items with an asterisk can be found at The Cheese Shop of Salem.
Directions
Slice the chicken breast on the bias into two inch strips.
In a large bowl, pour buttermilk over chicken, being sure to coat and cover all of the pieces. Allow to marinate for at least 2 hours up to 8 hours.
Stir together the maple syrup and hot honey in a small bowl and set aside. This can be heated.
In a shallow baking pan, combine the flour, salt, pepper, garlic powder, paprika and cayenne.
Remove the chicken pieces from the buttermilk, one piece at a time and drop them into the flour mixture to coat. Shake off any excess flour and place them on a sheet pan.
In a large, deep sauté pan, heat about one inch of oil to 350 degrees. In batches, carefully drop the chicken pieces into the hot oil, being careful not to over crowd the pan. Fry each piece until golden brown and cooked through, carefully turning each piece to brown on both sides.
Remove chicken from the pan drain on a sheet pan covered with paper towel. Immediately season with salt.
Serve chicken on top of waffles, drizzle with Hot Honey Maple Syrup and garnish with chives.
Serves 4