Chicken and Pumpkin Waffles
1 can pumpkin puree
Make 12 waffle squares using waffle batter and 1 can of pumpkin puree. Add
additional liquid if needed to thin waffle batter.
1/2 bag pecans
8 oz. maple syrup
Heat maple syrup with 1 cup of chopped pecans over low heat until completely warmed through. Stir as needed.
4 chicken breasts (cut into tenders)
Cornstarch for dusting
1 ½ cups AP Flour
1 cup Yellow cornmeal
Salt and Pepper to taste
3 cups buttermilk
4 cups panko bread crumbs
Canola Oil for frying
Dust chicken tenders in cornstarch, dredge in batter made from flour, cornmeal, salt, pepper, and buttermilk. Roll in panko bread crumbs and fry at 375 until golden brown and cooked completely through. Remove to a paper towel to drain, keep warm until serving.
Serve two chicken tenders on a waffle square with syrup on the side.