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Chicken and Waffles

3 chicken breasts - cut into pieces (600 g)
1 cup buttermilk (115 g)
1 tsp paprika (2 g)
1 tsp garlic powder (2 g)
1 tsp black pepper (2 g)
½ tsp salt (2 g)
½ cup Kinnikinnick Bread Crumbs Panko Style (55 g)
½ cup Kinnikinnick All Purpose Flour Blend (92 g)
oil for frying

3 tbsp vegetable oil (45 g)
1 large egg (56 g)
1½ cups buttermilk (173 g)
2 cups Kinnikinnick Pancake and Waffle Mix (370 g)

Cut chicken into 8 - 10 pieces per breast. Soak chicken in buttermilk and paprika for 1 hour in the refrigerator.
In a shallow bowl combine remaining spices, Kinnikinnick Panko Bread Crumbs and All Purpose Flour Blend. Coat buttermilk chicken in crumb mixture and shake off excess crumb. Set aside.
Preheat deep fryer to 360°F (182°C). Deep fry chicken pieces a few at a time until golden brown (time will vary depending on thickness of batter and size of chicken pieces). Cook to an internal temperature of 165°F (74°C) approx. 10 - 14 minutes per piece. Cool slightly on paper towel.

Cut waffles into desired size and nestle a piece of buttermilk chicken on top. Top with your favourite topping.

Preheat waffle iron to 350°F (176°C). Coat waffle iron lightly with cooking spray or brush with oil.
In a bowl mix the egg, oil and buttermilk. Slowly add Kinnikinnick Pancake and Waffle Mix. Mix until the batter is smooth.
Drop batter onto preheated waffle iron using a spoon or ice cream scoop. Follow waffle iron directions for bake cycle.