Chicken and Stuffing Waffles

Thanksgiving Leftovers need a makeover every year. There are only so many moistmaker sandwiches the country can take. This is how we do it in the Eating Normal House: Chicken and Stuffing Waffles. At home frying can be intimidating, so if the chicken isn't for you, skip to the bottom for the waffles recipe only.

The chicken:

• 2 Cups AP Flour
  
• 1 and ¾ tsp salt
  
• 1 tsp onion powder
  
• ¾ tsp garlic powder
  
• ¾ tsp ground mustard
  
• ½ tsp paprika
  
• 1 tsp cumin
  
• Generous fresh cracked pepper
  
• 2 cups buttermilk for marinade
  
• Hot sauce for marinade of your choice
  
• 3 lbs of your preferred chicken parts
  

1. Start preheating your oil before you marinade the chicken. The amount of time it takes to come up to temp around 300 degrees (which is a lot and scary at home, so if you start lower be mindful it will take longer to cook), your chicken will have enough time in the buttermilk/hot sauce marinade.
   
2. Mix spices and flour and set aside. When your oil is ready, dredge your chicken in the dry flour mixture and add to oil one or two pieces at a time depending on what you’re cooking. My husband and I are partial to chicken thighs and often have them in the freezer. These take about 10 minutes to become golden brown and mostly cooked. If your internal temp is low and your crust is dark, you can place your chicken in the oven to bring it to 165 internally.
   

Waffles

• 1 and ¾ cups chopped stuffing leftovers
  
• 1/2 cup flour
  
• ½ cup milk
  
• 2 eggs
  

1. Preheat your waffle iron on the 4th setting. Chop up your stuffing into even smaller cubes.
   
2. Mix in eggs, flour, and then milk until a thick batter consistency is reached. Spoon in one ladle at a time into the waffle maker. It will be thicker than a traditional waffle.
   
3. Serve with chicken and a maple syrup and hot sauce drizzle.
   

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