Ingredients
3 large eggs, whites and yolks separated
2 boxes cornbread mix
1/2 c. all-purpose flour
1/2 tsp. baking soda
1 c. milk
2 tbsp. honey
4 tbsp. melted butter
1 lb. chicken cutlets, sliced in half
1 c. buttermilk
1 tbsp. Hot sauce
1 1/2 c. all-purpose flour
2 tsp. garlic powder
1 tsp. paprika
kosher salt
Freshly ground black pepper
Vegetable oil, for frying
2 oz. bourbon whisky
8 oz. pure maple syrup
3 tbsp. butter
Preparation
Step 1Make the waffles: Preheat waffle iron (we used Krups 4 Slice Belgian Waffle Maker). Whisk egg whites to soft peaks and set aside. Whisk all other waffle ingredients together and fold in egg whites. Depending on the size of your waffle iron, use a 1/3 to 1/2 cup measure to pour batter onto hot iron. Cook until crispy and deeply golden.Step 2Fry the chicken: In a bowl, marinate chicken in buttermilk with a few dashes of hot sauce. In a separate bowl, mix flour with garlic powder and paprika, and season with salt and pepper. Dredge chicken in the flour. In a cast-iron pan over medium-high heat, add 1 inch of oil and fry chicken cutlets. Once golden brown and cooked through, remove to a paper towel to drain. Step 3Make the syrup: In a small saucepan, add bourbon and maple syrup. Heat on medium-high heat to burn off alcohol and reduce liquid (about 5 minutes). Remove from heat and whisk in butter. Let cool to room temperature or slightly warm before serving.Step 4Assemble the sandwiches: Place a piece of fried chicken in between two waffles and top with bourbon sauce. Serve with bacon (optional).
