This Maple Bourbon Chicken & Waffle Sandwich Is How You Do Breakfast Better
When the first thing you eat is a no-fuss sandwich stacked with fried chicken, bacon, fresh cornbread waffles, and bourbon-laced maple syrup...well, you know it's gonna be a good day.
FOR THE WAFFLES
large eggs, whites and yolks separated
boxes cornbread mix
FOR THE FRIED CHICKEN
chicken cutlets, sliced in half
1 1/2 c.
Freshly ground black pepper
Vegetable oil, for frying
FOR THE MAPLE BOURBON SYRUP
pure maple syrup
Make 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.
Fry 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.
Make 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.
Assemble the sandwiches: Place a piece of fried chicken in between two waffles and top with bourbon sauce. Serve with bacon (optional).