Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Spicy, sticky, savory and sweet, there's a whole lot going on in this chicken and waffle dish. Wondra flour keeps the chicken crisp, a real contrast to the airy waffles beneath.
Do take the time to plunk in the chicken into breading mixture three times, and be sure the oil is hot enough before adding the meat. That way, the chicken will crisp to a crunchy, golden brown and the breading will stick.
As for the waffles, don't be tempted to touch them until they easily release from the iron.
I like to pull the flavors together by whisking a tablespoons of hot sauce with the maple syrup, but you can save a dish by simply passing syrup and hot sauce tableside.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.