Fried Chicken and Maple–Pork Belly Waffle Sandwiches

The batter for these savory waffles has a little extra something, and that something is pan-fried pork belly bits. They also have a bit of cornmeal to make a waffle that is slightly reminiscent of cornbread. Pretty much anything would taste good sandwiched between two of these waffles, but when you make it fried breaded chicken breasts with maple sugar, you have a pretty exceptional sandwich on your hands. • serves 3

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Maple–Pork Belly Waffle Batter

• 1 teaspoon vegetable oil
• 2 ounces salt cured pork belly, diced
• 1½ cups all-purpose flour
• ¾ cup cornmeal
• ¼ cup pure maple sugar
• 3 tablespoons light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3 large eggs
• 1½ cups whole milk
• ¼ cup extra virgin olive oil
• ¼ cup pure maple syrup

Fried Chicken

• 3 boneless skinless chicken breasts (about 1½ pounds)
• ½ cup cornmeal
• ¼ cup all-purpose flour
• ¼ cup panko bread crumbs
• 2 tablespoons light brown sugar
• 1 large egg, beaten
• Canola oil, for frying
• 3 tablespoons unsalted butter, softened
• 1 tablespoon pure maple sugar
• ¾ teaspoon kosher salt

Lay each chicken breast flat between two sheets of plastic wrap on a clean work surface. Use a meat mallet to hammer the meat and flatten it so that it is roughly ¾-inch thick all around. Remove the plastic wrap and cover and refrigerate the chicken.

For the waffle batter, heat the vegetable oil in a medium frying pan over medium heat. Add the pork belly and cook, stirring occasionally, until cooked through and crisp around the edges, 4 to 5 minutes. Set aside.

In a medium bowl, whisk together the flour, cornmeal, maple sugar, brown sugar, baking powder, and salt. In another medium bowl, whisk together the eggs, milk, olive oil, and maple syrup until smooth. Add the dry ingredients to the milk mixture and stir until just combined. Stir in the diced pork belly. Allow the batter to rest for 15 minutes.

Heat a waffle iron and cook 6 waffles per the manufacturer’s directions.

For the fried chicken, mix the cornmeal, flour, bread crumbs, and brown sugar together in a shallow medium bowl. Place the beaten egg in a second bowl. Add 3 inches canola oil to a medium saucepan and heat to 350°F over medium-high heat. Pat each chicken breast dry. Dip in the egg to moisten, then dredge in the flour mixture to coat. Place in the oil and fry, turning once, until golden brown and cooked through, about 7 minutes per side. Transfer to a plate lined with paper towels to drain.

To assemble the sandwiches, in a small bowl, mix together the butter, maple sugar, and salt until smooth. Smear the butter on one side of each waffle. Place a chicken breast on the buttered side of 3 waffles and place another waffle on top of each, buttered side facing down. Repeat with the remaining ingredients to make 3 waffle sandwiches and serve immediately.