- 1 cup all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 tsp salt
- 1 egg
- 1 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 stick melted, unsalted butter
- 1/4 cup granulated sugar
- 8 oz boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup buttermilk
- 1 clove minced garlic
- 1 tbs hot sauce (or as little or much as desired)
- 1 tbs maple syrup
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- Vegetable or Canola Oil for deep frying
Mix the waffle batter
In a large mixing bowl, combine the flour, baking powder and salt.
Crack the egg into a separate bowl. Add buttermilk, vanilla, butter, and sugar. Gently beat and then pour over the dry ingredients. Stir the mixture until it's lumpy, not too liquid. Remember not to mix too much.
Marinate the chicken
In a medium-sized bowl, mix together the buttermilk, garlic, hot sauce, and maple syrup. Cover the bowl and let marinate in the refrigerator for at least 30 minutes.
Don't start waffling now
Now it's time to prepare the fried chicken batter. In yet another large mixing bowl -- preferably one with a lid -- mix together the flour, salt, black pepper, and cayenne pepper. Scoop out about a half-cup of dry mixture and set aside.
Take the bowl of chicken and marinade from the fridge. Use tongs to remove each piece of chicken from the marinade and gently shake off the excess liquid before Dropping onto the dry mixture in the large mixing bowl.
Sift the dry mixture you had set aside over the chicken. You can do this using your wrist or sifter if you like. Close the lid and shake the mixing bowl vigorously until the chicken is well breaded.
This is just one way to bread the chicken. You may favor another technique, but I find this allows me to bread the chicken really well without getting flour dust all over the place.
Let's get this chicken cooked. Heat the oil to a temperature of 350 degrees. You can use a meat thermometer to check the temperature. Use a dry set of tongs to drop the chicken pieces into the oil. Fry the chicken until it reaches an internal temperature of 165 degrees, about 5 minutes or so. Lay each piece of chicken on top of two or three sheets of paper towel.
Now it's time to waffle
Preheat your Wonderffle Stuffed Waffle Iron over medium heat. Remove the top pan and set aside. Gently grease the bottom pan and scissor assembly with cooking oil. Pour the batter into the bottom pan to where it almost covers the bottom indentions.
Once the batter rises over the indentions and begins to bubble, tightly pack the chicken pieces into the pan. If you wish, you can cook some of the maple syrup in your waffle as well. Just pour about two tablespoons over the chicken.
Pour more batter over the chicken to where it completely covers it and is about even with the top rim of the scissor assembly. Lightly grease the top pan with cooking oil and place on top of the device, closing it shut.
Flip the unit and cook for about three minutes on each side. You can remove the top plate while cooking to visually check doneness.
Once your stuffed waffle is fully cooked, remove the top lid and set aside. Placing your thumb through one of the scissor assembly handles and your index and middle fingers through the other, lift the stuffed waffle from the bottom pan. Release the waffle into the palm of your other hand or onto a plate by spreading apart your thumb and fingers to open the scissor assembly.