Fried chicken and buttermilk waffles with black pepper maple syrup and whipped vanilla butter from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

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Notes about this recipe

  • Rinshin on January 14, 2020

    We liked this very much. The chicken came out moist inside, crispy outside, and lightly spicy. Loved the whipped vanilla butter with light sweetness which was dolloped on both waffles and chicken. Made waffles ahead and toasted in toaster oven before serving to crisp up and that always does the trick with waffles. These waffles are not crisp right out of a waffle maker unless toasted through but the taste is good. Black pepper maple syrup was not made.

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