Every so often I get the urge to pull out the waffle iron at supper time. Sometimes it’s a breakfast-for-supper deal, and other times, I have fried chicken on my mind. (I actually have fried chicken on my mind a lot more often than that, but not always in conjunction with waffles.) This is my favorite recipe for chicken and waffles, because it’s a little sweet, a little spicy, and a lot delicious. In fact, I think it might have to be the first meal I make for my family in the new year.
Maple Fried Chicken
- 4 boneless, skinless chicken breasts
- 2 eggs
- 2 tablespoons maple syrup
- 1 tablespoon sriracha (or your favorite hot sauce)
- splash of milk
- 1 1/2 cups baking mix (I use Bisquick)
- 1/4 cup maple sugar
- 1 teaspoon each cayenne, garlic powder, chili powder
- 1/2 teaspoon each cinnamon and nutmeg
- 1 inch of canola oil*
Pound out the breasts until they are very thin; this will make them fry up faster. In a wide, shallow bowl, combine eggs, maple syrup, sriracha and a splash of milk. In another wide, shallow bowl, combine baking mix, maple sugar and spices. In a cast iron skillet or other deep-sided frying pan, heat canola oil to about 350°F. (Use a deep fry/candy thermometer if you’re not sure, and you don’t feel comfortable guessing. You can also use a deep-fryer with a regulated temperature if you prefer.) Coat chicken pieces one at a time with egg wash, then dredge in breading mixture, and place carefully in hot oil. Cook until golden brown, turning over once to ensure the breading all gets browned. Remove to a paper towel to drain, and sprinkle lightly with salt while still hot. Note: If the breading starts to get too dark on the outside and the chicken isn’t cooked through on the inside, you can put it in the oven at 350°F for five or ten minutes afterward to ensure doneness and safety. Serve atop a waffle (I used the recipe on the Bisquick box, with the addition of cinnamon and nutmeg to tie in with the breading on the chicken) with a drizzle of maple syrup.