So, here's the fried chicken, on crispy waffle, with maple bacon gravy.
1 lb chicken breast, but into strips
2 cups buttermilk
1 tbsp salt
1 tbsp sugar
Flour for dipping chicken (I used bread flour)
Eggo Mini Waffles
2 Strips thick sliced smoky bacon cut into bits (I used Nueskes)
2 Tbsp flour
1 Cup chicken stock
2 Tsp maple syrup, plus extra for drizzling at the end
Combine buttermilk, sugar, salt and soak chicken for several hours in the refrigerator.
Crisp bacon bits, strain and keep rendered fat in the pan. Add flour and cook stirring until browned, to make a roux. Add chicken stock and whisk until thickened and smooth. Add maple syrup and stir to combine. Set aside and keep warm until ready to use. Or rewarm when needed.
LIne a baking sheet with parchment paper. Remove chicken pieces and dip in flour coating well. Place on baking sheet as you finish.
Fill a heavy cast iron skillet with about 1/2" of canola oil. Heat to 350. Fry the chicken in batches, until golden brown. Drain on a rack.
Cook Eggo mini waffles according to package directions.
To serve, place a piece of fried chicken on top of the waffle, drizzle with the maple bacon gravy, a little maple syrup and sprinkle a few bacon bits.
Semi home-made, but it sure made life a lot easier. Though good as an appetizer, it sure would be a best friend at 2 am!