12 frozen waffles
6 boneless skinless chicken breasts
3 cups buttermilk
2 teaspoons maple extract or 6 tablespoons pure maple syrup
2 cups flour, seasoned with salt and pepper
Pure Maple syrup to serve
Set oven to lowest setting. Place waffles on a baking tray and let cook until completely dry and crispy not dark in color, probably around 45 minutes. Remove from oven and cool completely. Once cooled, break waffles into small pieces and place in food processor. Whizz until pieces are turned into a fine crumb. Remove any large pieces that may remain and store in an airtight container until ready to use.
Place chicken breasts on large cutting board and cover whole board with chickens on it with plastic wrap. Using a mallet pound breasts until they are a uniform thickness. Set aside. In a bowl, combine buttermilk and maple extract and drop in chicken breasts. Cover and marinate for at least 1 hour (up to 24hr) in the refrigerator.
Pre-heat frying oil to 350 degrees.
Place seasoned flour and waffle crumbs in seperate bowls. Take chicken from buttermilk and dredge with flour. From there, return dredged chicken to buttermilk and coat completely. From buttermilk, place chicken in waffle crumbs and coat completely. Then place into oil and fry until golden brown probably 3-5 minutes. Drain on paper towels and then serve with Pure Maple syrup.
A Dixie Little League game had to be cut short Monday night, and…