GARDEIN® CHICK'N AND WAFFLE FAMILY MEAL

In mixing bowl, whisk together the buttermilk and 2 tsp. kosher salt.
Marinate the frozen Chick’n in the buttermilk mixture for 2 hours in the refrigerator.

While the Chick’n is marinating, combine AP flour, 1 tsp. Kosher salt, 1 tsp. smoked paprika and black pepper in a mixing bowl.Transfer to a 2” half hotel pan. Beat the eggs and transfer to a second 2” half hotel pan, store in the refrigerator until you are ready to bread the marinated Chick’n.
Add Panko breadcrumbs to a third 2” half hotel pan.

Preheat fryer and oven to 350°F.

In a small saucepan add syrup, bourbon reduction and remaining 1 tsp. smoked paprika. Whisk together and bring syrup to a light simmer. Keep warm.

Once the Chick’n is marinated, remove from the buttermilk mixture, letting the excess drip off. Dust the Chick’n in the seasoned flour mixture, shaking off any excess. Coat Chick’n with the egg, letting the excess drip off, then completely coat the Chick’n in the Panko breadcrumbs.

Transfer the frozen waffles to a parchment-lined sheet pan. Bake for 7 to 8 minutes until toasted and warm throughout.

Fry the breaded Chick’n, 5 to 6 minutes until golden brown until it reaches an internal temperature of 165°F.

Plate up three waffles, with the fried Chick’n over them. Finish with the bourbon maple syrup.