Waffle Fried Chicken

Preheat the oven to 400 degrees F.

Combine all of the batter ingredients (except baking powder) in one bowl, then half the mixture and split it into two bowls, adding the baking soda into the bowl of batter to be used for the waffles (which will be your dredging). Mix both bowls until well combined.

Heat your waffle iron and spray it with non-stick spray. Using a ladle pour the waffle batter (this is the batter with the baking soda) into the hot iron and cook according to manufacturer’s instructions until golden and crispy. You will have four waffles.

Remove waffles from the iron, set them aside to cool completely. Once they have completely cooled tear the waffles and place them into a food processor. Pulse the food processor until you have small crumbs. Spread the waffle crumbs onto a large sheet pan. Place into the hot oven and toast the crumbs, removing any moisture, for about 5-8 minutes. I wanted my crumbs on the larger side but if you prefer a finer crumb, remove them from the oven, cool completely and return to the food processor, and pulse until you reach your desired crumb.

Once the crumbs are dry, reduce the oven to 350 degrees F.

While the crumbs are in the oven, fill a large Dutch oven or heavy bottom pot with vegetable oil and heat oil to 350 degrees F.

Meanwhile sprinkle the chicken with salt, pepper and Chinese five spice.

Dredge the chicken in the baking soda free batter, then roll them in the dried waffle crumbs. Once you have dredged and “waffled” all the chicken gently drop the pieces into hot oil, fry for 10 – 15 minutes. Keep an eye on the brownness of the chicken, you don’t want it to get too dark.

Remove the chicken from the oil and check the internal temperature of the chicken. If it hasn’t reached 165F, place on a sheet pan topped with a cooling grid/rack and bake the chicken in the 350F oven for an additional 10 minutes or until the internal temperature reaches 165 degrees.

Drizzle with maple syrup if desired and serve immediately.