Fried Chicken and Bannock Waffles

1Bannock: In a medium bowl, add the flour, sugar, baking powder, salt and yeast and mix to combine. Make a well in the center of the dry ingredients and add the milk, butter and egg. Using a fork, begin mixing from the center out until and shaggy dough is formed and there are no dry spots of flour

2Meanwhile, heat a waffle iron to medium heat

3Divide the dough into four equal pieces and roughly shape them into circles about 4” in diameter. Transfer a dough ball to the waffle iron. Cook until the waffle is golden brown, about 3 minutes.

4Transfer to a baking sheet and continue cooking the remaining waffles. Set aside. You can keep them warm in a low oven

5Fried Chicken: In a medium bowl, combine the flour, cornstarch, salt, baking powder, pepper, garlic powder, onion powder, paprika and poultry seasoning. Set aside

6In a small bowl, whisk together the egg and water until well combined. Set aside

7In a tall-sided frying pan or skillet, heat 1” vegetable oil to 350ºF

8Dredge the chicken pieces in the flour mixture, shaking to remove any excess.

9Dip each piece in the egg mixture and then back into the dry mixture to coat completely

10Fry the chicken until all sides are golden brown, turning as needed, and the internal temperature reaches 165ºF on a meat thermometer, about 8-10 minutes. You may need to fry the chicken in batches depending on the size of your pan

11Transfer the chicken to a baking sheet and set aside

12To serve, place the waffles on plates, top with a pat of butter, a piece of fried chicken and drizzle with maple syrup. Serve immediately.