- 1/4 cup Stonewall Kitchen Maple Bacon Aioli
- 1/4 cup sour cream
- 1 Tablespoon chopped scallions
- 1/4 teaspoon salt
- 1/2 pound (8-ounces) boneless, skinless, chicken breast, thinly sliced (approximately 2x1x1/4-inch)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground fresh pepper
- Vegetable or canola oil for frying
- 1 box Stonewall Kitchen Cornbread Mix
- 1/3 cup vegetable or canola oil
- 1 egg, slightly beaten
- 1 cup whole milk
- 4 pieces bacon, cooked and crumbled
- 2 Tablespoons chopped scallions
- Vegetable spray
- For the aioli sauce, whisk together all of the ingredients until well combined and set aside.
- For the fried chicken, place chicken and buttermilk in a medium bowl and let rest at least 30 minutes, up to overnight. In a shallow bowl combine the flour, salt and pepper and mix. Heat enough oil to cover the bottom of a heavy straight sided skillet by 1/4-inch over medium-high heat until it shimmers, but does not smoke. Dredge the chicken in the flour mixture and shake off excess. Cook chicken in batches, making sure to not overcrowd the pan, until golden brown on both sides. Remove from pan and drain on paper towels. Cover to keep warm.
- For the waffle, combine the Cornbread Mix, oil, egg, milk, bacon and scallions in a medium bowl. Mix until uniform. Be careful to not over mix. Heat a waffle iron to medium-high. Spray with vegetable spray (even if it is non-stick). Add cornbread batter (about 1 cup for a 6-inch waffle) and close lid. Cook 4-6 minutes, or until the waffle is golden brown and crisp. Open lid, cool slightly and remove. Break into quarters.
- Top each waffle quarter with fried chicken and drizzle aioli sauce over chicken. Serve immediately.