When the first thing you eat is a no-fuss sandwich stacked with fried chicken, bacon, fresh cornbread waffles, and bourbon-laced maple syrup…well, you know it’s gonna be a good day.

Maple Bourbon Chicken & Waffle Sandwich

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 30 MINS

TOTAL TIME: 1 HOUR 20 MINS

INGREDIENTS

FOR THE WAFFLES

• 3 large eggs, whites and yolks separated
• 2 boxes cornbread mix
• 1/2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1 c. milk
• 2 tbsp. honey
• 4 tbsp. melted butter

FOR THE FRIED CHICKEN

• 1 lb. chicken cutlets, sliced in half
• 1 c. buttermilk
• 1 tbsp. Hot sauce
• 1 1/2 c. all-purpose flour
• 2 tsp. garlic powder
• 1 tsp. paprika
• kosher salt
• Freshly ground black pepper
• Vegetable oil, for frying

FOR THE MAPLE BOURBON SYRUP

• 2 oz. bourbon whisky
• 8 oz. pure maple syrup
• 3 tbsp. butter

DIRECTIONS

1. Make the waffles: Preheat waffle iron. Whisk egg whites to soft peaks and set aside. Whisk all other waffle ingredients together and fold in egg whites. Depending on the size of your waffle iron, use a 1/3 to 1/2 cup measure to pour batter onto hot iron. Cook until crispy and deeply golden.
2. Fry the chicken: In a bowl, marinate chicken in buttermilk with a few dashes of hot sauce. In a separate bowl, mix flour with garlic powder and paprika, and season with salt and pepper. Dredge chicken in the flour. In a cast-iron pan over medium-high heat, add 1 inch of oil and fry chicken cutlets. Once golden brown and cooked through, remove to a paper towel to drain.
3. Make the syrup: In a small saucepan, add bourbon and maple syrup. Heat on medium-high heat to burn off alcohol and reduce liquid (about 5 minutes). Remove from heat and whisk in butter. Let cool to room temperature or slightly warm before serving.
4. Assemble the sandwiches: Place a piece of fried chicken in between two waffles and top with bourbon sauce. Serve with bacon (optional).

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