- grape seed oil (or any oil that has a high smoke point, like vegetable oil)
- 2 large eggs, lightly beaten
- 8 pieces of chicken tenders, or chicken breasts (around 1 lb)
- 2 cups of flour
- salt, pepper, garlic powder
- belgian waffle mix (and ingredients to make the belgian waffles)
- maple syrup
- 2 sprigs of fresh rosemary, minced
- Heat the grape seed oil until hot in a bottom heavy pan (you want about an inch of oil in the pan for shallow frying)
- While the oil is heating up, put the beaten eggs into one dish, season with salt and pepper, and set aside
- Put the flour in another dish and season generously with salt, pepper, and garlic powder.
- Cut your chicken into bite size pieces and dip the each piece first into the egg mix, then the flour mix, then the egg mix again, and the flour mix one last time--the double dredge is what makes this so delicious!
- Place each piece of chicken in the pan with the hot oil
- Rotate until each side is golden brown. If the outer coating is browning too quickly, lower your heat so the outside doesn't burn leaving the chicken inside raw. It takes around 2-3 min on each side.
- Place the chicken on some paper towels when done and start on the belgian waffles
- Once the waffles are done being made, heat up some of the maple syrup in the microwave
- Take the belgian waffles, and top with the fried chicken, sprinkle rosemary, salt, and pepper on top, then pour the warm maple syrup over everything.