Name: Maple Buttermilk Waffles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups all-purpose flour; 1 tbsp granulated sugar; 1 tbsp baking powder; 1/8 tsp salt; 2 tbsp maple syrup; 1 3/4 cup buttermilk, warmed; 2 large eggs; 1/2 cup butter, melted; 1 tsp vanilla extract

Ingredients

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3 chicken breasts, butterflied
2 cups buttermilk
2 tbsp maple syrup
1 cup flour
1/2 tbsp salt
1 tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar
2 eggs, beaten
Oil for frying

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Instructions

Place butterflied chicken breasts into a ziplock freezer bag or large glass baking dish. Pour over buttermilk and maple syrup. Seal and place in refrigerator to marinate for 24 hours.
Heat oil in a large pot or dutch oven to 350°F. While oil preheats, mix together the flour salt, pepper, paprika, Italian seasoning, garlic & onion powder, and sugar in a large bowl. Prepare the chicken by removing from buttermilk marinade and dipping each piece into beaten egg and then into flour mixture. Place dredged chicken on a wire rack and allow it to rest for 5 minutes. If flour coating looks wet, dip it in the flour mixture again. When the oil is ready gently submerge 2-3 piece of chicken and cook for 10-12 minutes, flipping the pieces over halfway. Remove once chicken is a deep golden brown. Serve immediately.