Chicken and Waffles Nachos

In a large bowl, combine the buttermilk, 1 teaspoon of salt, and 1 teaspoon of black pepper. Place the chicken in the buttermilk mixture and toss to coat, then cover and marinate in the refrigerator for 1-2 hours, up to overnight.

Make the spicy maple syrup: In a small saucepan over medium heat, combine the maple syrup and hot sauce. Bring to a simmer, then cook for about 5 minutes, or until fragrant. Remove the pan from the heat and let cool. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 1 month.

Heat the oil in a large heavy-bottomed pot until it reaches 325°F (170°C). Line 2 baking sheets with paper towels and set nearby.

Working in batches, fry the quartered waffles in the hot oil for about 30 seconds on each side, or until golden brown. Transfer to a paper towel-lined baking sheet and season with salt.

In a large bowl, combine the flour, remaining 2 teaspoons of black pepper, chili powder, paprika, and garlic powder. In a medium bowl, beat the eggs well.

Set a wire rack inside a baking sheet.

Remove the chicken from the refrigerator and, working in batches, coat the chicken in the flour mixture, then in the eggs, then in the flour again. Place on the wire rack.

Working in batches, fry the chicken in the hot oil for 2-3 minutes, or until golden brown on the outside. Season with additional salt if desired. Transfer to a paper towel-lined baking sheet to drain.

Turn the oven to broil.

Arrange the fried waffles on a baking sheet, overlapping slightly. Top with the chicken and cheddar cheese.

Broil for 1-2 minutes, or until the cheese is bubbling. Watch carefully so it does not burn.

Drizzle the nachos with ½ cup (120 ML) of the spicy maple syrup, dollop on the sour cream, and scatter the scallions over the top. Serve with the remaining spicy maple syrup alongside

Enjoy!