The combo of chicken and waffles is purely southern — crisply golden deep-fried chicken that is served alongside tender waffles. Seems like a weird pairing, but it’s surprisingly tasty. Here the chicken is just pan-sautéed, then the skillet is deglazed with maple syrup, broth, and fresh rosemary.
Heat waffle iron. To make the waffle batter, mix flour, cornmeal, baking soda, sugar, and salt in medium bowl. Stir in buttermilk, oil, and eggs just until moistened. Spoon batter into waffle iron and bake until golden brown.
Meanwhile, mix 1/2 cup flour, rosemary leaves, and garlic salt in shallow dish. Reserve 1 tablespoon of mixture. Dredge chicken in remaining seasoned flour.
Heat 1 tablespoon oil in large skillet over medium-high heat. Cook, stirring occasionally, chicken about 8 minutes, turning once, until golden brown. Remove to plate.
Add remaining 1 tablespoon oil to skillet; stir in reserved seasoned flour mixture and cook over medium heat 1 minute. Stir in broth and maple syrup; cook and stir until slightly thickened. Season with pepper.
Serve chicken on waffles with pan sauce.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
*To make sour milk, mix 1 cup milk and 1 tablespoon cider vinegar or lemon juice. Let stand 5 minutes.