Categories: Chicken
Ingredients
- 1/2 cup pure maple syrup
- 2 tablespoons hot sauce
- For the chicken fingers:
- 1 large egg
- 1/4 cup buttermilk
- 1 tablespoon yellow or dijon mustard
- Kosher salt and freshly ground pepper
- 2 large skinless, boneless chicken breasts, each cut into 8 strips
- 8 thawed frozen whole-wheat or regular waffles, torn into pieces
- Vegetable or peanut oil, for frying
Directions
- Make the dipping sauce: Whisk the maple syrup and hot sauce in a bowl.
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Make the chicken fingers: Whisk the egg, buttermilk, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the chicken and toss to coat.
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Pulse the waffles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet.
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Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg mixture, shaking off any excess, and coat with the waffle crumbs, pressing firmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce.