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 (1 cup) and Hot Sauce (2 Tbsp) , seal the bag and massage the ingredients together. Season the chicken breasts with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) and add them to the brine.

Set up two shallow bowls for dredging. In one bowl, whisk together the All-Purpose Flour (1 1/4 cups) , Cornmeal (1/2 cup) , Smoked Paprika (1 tsp) , Cayenne Pepper (1/8 tsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Add the Buttermilk (1 cup) 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 (1 cup) , Harina P.a.n.® White Corn Meal (1 cup) , Baking Soda (1/2 tsp) , Baking Powder (1/2 Tbsp) , and Fine Salt (1/4 tsp) . Whisk together and set aside.

In a smaller bowl add Buttermilk (2 cups) , Eggs (2) , Butter (1/4 cup) , Maple Syrup (1/4 cup) . Whisk thoroughly to combine.

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

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) .