1batch of prepared Bob’s Red Mill 7-Grain Pancake Waffle Mix batter
Kosher salt and fresh cracked pepper to taste
2cupsof canola oil
For the Butter:
4ouncesof softened unsalted butter
½cupof grade A maple syrup
Butter: Whisk together the butter and maple syrup until completely combined and place in the refrigerator.
Chicken: Place the chicken, buttermilk, prepared horseradish and garlic into a plastic bag and mix. Marinate in the refrigerator for at least 4 hours or over night.
In a large bowl mix together the flour, thyme leaves, fresh horseradish salt and pepper until combined. Once the chicken is done marinating, remove them from the buttermilk and bread them with the seasoned flour and set on a plate.
Add the oil to a large cast iron skill and place on a burner on medium heat.
Place the chicken into the iron skillet once the oil is hot and fry the chicken on both sides until it is golden brown and cooked through out, about 8 to 10 minutes.
Remove the chicken from the oil once cooked and let drain on paper towels.
Waffles: Spray your waffle maker with PAM spray and cook a few batches of the prepared Bob’s Red Mill batter.
Serve: Place the fried chicken on top of the cooked waffles and top off with the maple butter.