4 boneless, skinless chicken breasts, halved & pounded to 1/2″ thickness
2 cups buttermilk
2 Tbsp paprika, divided
2 Tbsp salt, divided
2 Tbsp black pepper, divided
3 cups all-purpose flour
1 quart vegetable oil for frying
1 3/4 cups buttermilk
5 Tbsp unsalted butter, melted
1 1/2 cups all-purpose flour
1 cup cornmeal
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Prepare the Chicken:
Combine the buttermilk with 1 Tbsp each of paprika, salt and pepper. Marinate chicken overnight or for at least 8 hours. I like to prepare my marinade early in the morning, then cook the chicken once I get home from work.
Combine the flour with the remaining 1 Tbsp each of paprika, salt and pepper. Add the marinated chicken breasts and coat lightly with flour. Set aside for 5 minutes.
Fry breaded chicken in hot oil (preferably in a cast iron skillet) for 4 minutes, then flip and fry another 4 minutes, or until golden brown and crispy.
Drain chicken on a wire rack set above paper towels.
Prepare the Waffles:
Beat the eggs in a medium bowl. Add the buttermilk and butter; mix thoroughly.
In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
Pout the buttermilk mixture into the flour mixture and quickly mix together just until combined. DO NOT OVER MIX.
Let batter rest for 10 minutes while heating up your waffle iron. Add just under 1/4 cup of batter to each quarter of your waffle iron and cook until done. Cool on a wire rack. Butter each waffle and top with the fried chicken; serve with honey or syrup if desired. Leftover cooked waffles can be frozen and reheated later. These waffles also bake really well in a Belgian waffle maker too!