Southern Style Chicken and Waffles

Place a large piece of plastic wrap on the counter. Place one Boneless, Skinless Chicken Breasts (2) at a time in the center of the plastic wrap and fold half the plastic over the top of the chicken. Use the flat side of a meat mallet to pound the chicken to an even 1/2 inch thickness. Set aside.

In a zip lock baggie, add the Buttermilk (240 mL) and Hot Sauce (30 mL) , seal the bag and massage the ingredients together. Season the chicken breasts with Salt (3 g) and Ground Black Pepper (1 g) and add them to the brine.

Set up two shallow bowls for dredging. In one bowl, whisk together the All-Purpose Flour (155 g) , Cornmeal (60 g) , Smoked Paprika (2 g) , Cayenne Pepper (as needed) , Salt (3 g) , and Ground Black Pepper (as needed) . Add the Buttermilk (240 mL) to the other bowl.

Slice the chicken breasts into 1 inch wide strips. In a medium heavy-bottom skillet or dutch oven, heat about 1 inch Canola Oil (as needed) over medium to medium-high heat, until it is between 350 to 375 degrees F (180 to 190 degrees C).

Make the waffles: In a large bowl combine All-Purpose Flour (125 g) , Harina P.a.n.® White Corn Meal (115 g) , Baking Soda (2 g) , Baking Powder (7 g) , and Fine Salt (1 g) . Whisk together and set aside.

In a smaller bowl add Buttermilk (480 mL) , Eggs (2) , Butter (60 g) , Maple Syrup (60 mL) . Whisk thoroughly to combine.

Add wet ingredients to dry ingredients and stir until just mixed. Stir in the Shredded Cheddar Cheese (115 g) , Scallions (1 bunch) , and Fresh Chives (3 g) .

Preheat the waffle iron. Lightly coat with Vegetable Oil Cooking Spray (as needed) , if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5 to 7 minutes.

To serve: Stack 2-3 waffles on a plate toped by 2-3 strips of chicken, Maple Syrup (to taste) , Shredded Cheddar Cheese (to taste) , and Fresh Chives (to taste) .