1 large egg 1 1/8 cups buttermilk 2 tablespoons unsalted butter, melted 3/4 cup (about 3 1/4 oz.) all-purpose flour 1/2 cup yellow cornmeal 1/2 tablespoon granulated sugar 1 teaspoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon ground nutmeg 8 ounces leftover fried chicken meat with skin, coarsely chopped (save any bits of breading that fall off for sprinkling on finished dish) Cooking spray 3/4 cup pure maple syrup 1/4 cup unsalted butter, sliced into pats
How to Make It
Beat egg lightly in a large bowl. Whisk in buttermilk and melted butter until smooth. Whisk together flour, cornmeal, sugar, salt, baking powder, baking soda, and nutmeg in a separate bowl. Add flour mixture to buttermilk mixture; whisk just until smooth. Fold in chopped chicken.
Heat a waffle iron on medium according to manufacturer’s instructions. Coat with cooking spray. Add 2/3 cup of the batter to each quadrant. Cook until browned and done, 4 to 5 minutes. Place 1 waffle on each of 4 plates. Top evenly with syrup and butter pats. Sprinkle with bits of fried chicken breading.