Chicken n' Waffles with Maple Mayo

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I love snow. Especially if I don't really have to travel far and can just stay home and relax. Last week, Kansas finally got a real snow storm....12 inches of snow! Jacob's office closed and mine closed early giving us a nice snow day. It was lovely!

With all that snow on the ground, the tummy needs comfort food. Pretty sure Chicken and Waffles is a perfect comfort food. This is another recipe from my new favorite cookbook, Breakfast for Dinner. You could fry up the chicken however you like, and could probably bake it to be a little healthier. The waffles are more like biscuits with the added butter and buttermilk. We opted for a maple mayonnaise sauce adding a little sweet and savory sauce.

This was amazing! We will definitely make this again. And looks like another snow storm is headed our way so it might be sooner rather than later!

Chicken n' Waffles with Maple Mayonnaise

Chicken
1 lb chicken tenderloins
salt and pepper, to taste
vegetable oil, for frying
2/3 cup butter milk
1 cup all-purpose flour

Waffles
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 cup cold unsalted butter, cut into pieces
1 cup buttermilk

Sauce
1 cup mayonnaise
1/4 cup pure maple syrup
1 TBSP honey mustard (or spicy mustard if that's your fav)
1 tsp horseradish (optional, would add a kick!)

Fill a heavy duty skillet with oil to a depth of 1/4 inch. Bring to 350 degrees (I used my candy thermometer) over medium heat. Place buttermilk in a wide, shallow bowl, and flour in another bowl.

Pat dry chicken, if needed. Drop each piece into buttermilk and then into flour, shaking off excess. Carefully add chicken to hot oil. Only fry 3-4 pieces at a time (depending on size) as to not to crowd. Fry for 3-5 minutes per side, or until golden brown and cooked through.

To keep chicken warm while cooking all pieces, place a metal cooling rack on top of a cookie sheet and place cooked chicken in warmed oven (200 degrees).

For waffles, whisk together flour, salt, pepper in a bowl. With a pastry blender or fork, cut in butter with dry ingredients until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until no dry flour remains. If mixture is very dry, add a little more butter milk or normal milk.

Pour waffle batter onto waffle iron and cook according to your waffle iron's instructions. I like mine kind of crispy, so I let go a little longer to make golden brown.

For sauce, add mayonnaise, maple syrup, mustard, and horseradish (optional) to a bowl and whisk until combined.

To serve, place a waffle on each plate, top with 2-3 chicken tenders, and drizzle sauce over all.

Makes 4 waffles, 10 or so chicken strips, and about 1 1/2 cup sauce.

Source: Chicken and Waffles via Breakfast for Dinner, Sauce via Food Network

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Ready for dessert? Make some Caramel & Hot Fudge Pecan Brownies.