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1
For the waffles: Set a medium saute pan over high heat and coat with some canola oil.
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2
Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side.
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3
Remove the chicken from pan and allow to cool.
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4
Return the pan to high heat and coat with more oil.
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5
Add the onions and peppers and saute for 2 to 3 minutes.
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6
Season with the cumin and some salt and pepper.
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7
Finely dice the chicken breast and fold in with the peppers and onions.
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8
Mix well, and then remove from the pan and set aside to cool.
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9
Preheat a waffle iron.
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10
Preheat the oven to 325 degrees F.
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11
In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar.
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12
Make a well in the center and add the milk, melted butter and eggs.
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13
Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients.
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14
This helps avoid lumps.
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15
Fold in the pepper and chicken mixture.
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16
Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes.
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17
Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
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18
For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs.
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19
Sprinkle the chicken breasts with salt and pepper.
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20
Then take each of the chicken breasts and lightly dredge in the flour.
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21
Dip in the eggs then coat in the panko.
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22
Pour the oil into a large nonstick saute pan and set over medium-high heat.
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23
When hot, add the breaded chicken breasts.
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24
Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels.
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25
There should be about 3 tablespoons of oil remaining, if not pour some out.
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26
Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne.
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27
Whisk together to make a roux and cook until brown, 3 to 4 minutes.
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28
Add the milk while whisking, and then season well with salt and plenty of ground black pepper.
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29
Simmer until the sauce is slightly thickened and smooth.
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30
Serve the chicken on top of the waffles and pour the gravy over the top.
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31
Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.
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32
Remove the green stems of the chiles and split down the middle to open them up.
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33
Place in a medium saucepan with the onions, salt and 1 1/2 cups water.
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34
Place over high heat and bring to a boil.
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35
Cook until the water has almost completely evaporated, 10 to 12 minutes.
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36
Place the mixture in a food processor and add the white vinegar.
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Pulse 6 or 7 times until the chiles have broken down.
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38
Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp.
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39
Stir in the agave nectar.
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40
Cool the hot sauce.
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41
Use immediately or store in an airtight glass jar or bottle to keep.
