1 large egg
1 1/8 cups buttermilk
2 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 tablespoon granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
8 ounces leftover fried chicken meat with skin, coarsely chopped
3/4 cup pure maple syrup
1/4 cup unsalted butter, sliced into pats
Beat egg in a large bowl. Whisk in buttermilk and melted butter until smooth. Whisk together flour, cornmeal, sugar, salt, baking powder, baking soda, and nutmeg in a separate bowl. Add flour mixture to buttermilk mixture; whisk just until smooth. Fold in chopped chicken.
Heat a waffle iron on medium. Coat with cooking spray. Add 2/3 cup of the batter to each quadrant. Cook until browned and done, 4 to 5 minutes. Place 1 waffle on each of 4 plates. Top evenly with syrup and butter pats.
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