Chicken fingers in waffle crust

Ingredients:

Chicken fingers

• 1 large egg
• 1/4 cup sour milk or kefir
• 1 tbsp yellow or Dijon mustard
• 2 large boneless, skinless chicken breasts, each cut into 8 strips
• 8 frozen waffles made from regular or whole wheat flour, thawed and torn into pieces
• Vegetable or peanut oil, for frying

Dip sauce

• 0.5 tbsp. maple syrup
• 2 tbsp hot sauce

Preparation:

1. Prepare the dipping sauce: In a bowl, combine maple syrup and hot sauce.
   
   Prepare chicken fingersIn a large bowl, whisk together the egg, sour milk, mustard, and 1/2 teaspoon each of salt and black pepper. Add the chicken and stir to coat completely.
2. Process the waffles in a food processor until fine crumbs form. Transfer the crumbs to a baking sheet.
3. Heat 1 cm of vegetable oil in a large skillet or heavy-bottomed saucepan. It should be hot but not smoking. Remove the chicken from the egg mixture, shaking off any excess, and roll in the crushed waffle, pressing firmly to ensure the breading adheres to the meat.
4. Fry the chicken fingers, adjusting the heat as needed, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set over a baking sheet to drain any excess fat. Serve with the dipping sauce.