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Waffles are my favorite breakfast food, so it’s no surprise that I was obsessed with this classic Southern dish from the moment I heard about it. This dish isn’t just beautiful, though — it’s a perfect blend of sweet and savory flavors, and no wonder it’s my most requested Yom Tov appetizer!
2/3 cup Heaven & Earth Ketchup
1/2 cup Gefen Maple Syrup
3 tablespoons Boondocks Bourbon
1 tablespoon hot sauce
4 cloves garlic, minced
1 teaspoon kosher salt
4 chicken cutlets, cut in bite-sized chunks
2 tablespoons flour
1 egg
2 tablespoons Gefen Maple Syrup
1 teaspoon kosher salt
1 teaspoon garlic powder
3/4 cup Gefen Cornflake Crumbs
3/4 cup panko crumbs
3–4 large frozen waffles, prepared according to package directions
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Parchment Paper; set aside.
Place chicken in a large bowl. Add flour and toss until chicken is fully coated.
In a small bowl, lightly beat the egg. Add maple syrup, salt, and garlic powder. Add egg mixture to chicken mixture and stir until all chicken is coated and sticky.
Place cornflake crumbs and panko crumbs in a bowl. Stir to coat all chicken pieces.
Generously spray prepared baking sheets with cooking spray. Place chicken on sheets, leaving room between pieces to ensure they stay crispy. Spray the tops well with cooking spray.
Bake for 10 minutes, until chicken is cooked through.
In a small pot, combine all sauce ingredients.
Bring to a boil over high heat, then lower heat and simmer for five minutes.
Cut each waffle into quarters.
Place some chicken on each waffle, then top with sauce.
Styling and Photography by Miriam Pascal
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what are the sauce ingredients for chicken and waffles with maple bourbon sauce
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