Buttermilk Chicken and Waffles

By garciamoss

Keep waffles warm in a 200° oven up to 30 minutes before assembling.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 3/4 cups buttermilk
• 1/3 cup butter, melted
• 2 large eggs
• 12 to 16 fried chicken breast tenders, cut into bite-size pieces

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 2 ingredients in a small bowl; stir buttermilk mixture into flour mixture just until combined.
2. Cook batter in a preheated, oiled mini-style waffle iron 3 1/2 to 4 minutes or until golden (about 1/2 Tbsp. batter per waffle). Top waffles with chicken, and drizzle with Peach-Horseradish Maple Syrup.

Note:
We tested with a Sunbeam Mini Waffle Maker. If you don't have a mini waffle iron, use 1/2 cup batter per waffle in a traditional (10- x 8 1/2-inch) waffle iron, and cook 4 to 5 minutes or until golden; cut each waffle into fourths.

Garnish: thinly sliced green onions