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This Maple Bourbon Chicken & Waffle Sandwich Is How You Do Breakfast Better
Rise and shine.
By Micah Morton
Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 20 mins
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.
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Ingredients
For the Waffles
- 3
large eggs, whites and yolks separated
- 2
boxes cornbread mix
- 1/2 cup
all-purpose flour
- 1/2 tsp.
baking soda
- 1 cup
milk
- 2 Tbsp.
honey
- 4 Tbsp.
melted butter
For the Fried Chicken
- 1 lb.
chicken cutlets, sliced in half
- 1 cup
buttermilk
- 1 Tbsp.
Hot sauce
- 1 1/2 cups
all-purpose flour
- 2 tsp.
garlic powder
- 1 tsp.
paprika
kosher salt
Freshly ground black pepper
Vegetable oil, for frying
For the Maple Bourbon Syrup
- 2 oz.
bourbon whisky
- 8 oz.
pure maple syrup
- 3 Tbsp.
butter
Directions
- 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).
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