Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/2 cup buttermilk1/4 teaspoon hot pepper sauceJALAPENO SYRUP:1 cup sugar1/2 cup coarsely chopped green pepper2 jalapeno peppers, seeded and quartered3 tablespoons cider vinegarCOATING:1/3 cup all-purpose flour1/3 cup yellow cornmeal2 teaspoons salt1/2 teaspoon pepper1/4 teaspoon cayenne pepper1/4 teaspoon ground cumin1 teaspoon paprika1/4 cup canola oilWAFFLES:3/4 cup all-purpose flour1/4 cup cornstarch1/4 cup yellow cornmeal1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt3/4 cup buttermilk1/4 cup canola oil1 large egg1/4 cup shredded pepper jack cheeseOptional toppings: salsa, sliced avocados and fresh cilantro
Preparation
Flatten each chicken breast to 1/4-in. thickness. Place in a shallow bowl or dish. Add buttermilk and hot pepper sauce; turn chicken to coat. Cover and refrigerate for 2 hours or overnight.
In a small saucepan, combine all syrup ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat; steep for 1 hour. Strain and discard peppers. Cover and refrigerate syrup until serving.
In a large shallow dish, mix the flour, cornmeal and seasonings. Drain chicken, discarding marinade. Add chicken to flour mixture, one piece at a time, and turn to coat. In a large skillet, heat oil over medium heat. Add chicken; cook until no longer pink, 3-4 minutes on each side. Drain; keep warm.
In a large bowl, combine the first six waffle ingredients. In another bowl, whisk the buttermilk, oil and egg until blended. Add to flour mixture; stir just until moistened. Stir in cheese.
Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Serve with chicken, warmed syrup and, if desired, toppings.
