Chicken and Waffles
Combine buttermilk, salt, pepper and hot sauce. Add chicken pieces to the buttermilk mixture and chill 2-4 hr. Combine flour and remaining spices. While chicken is chilling, whip up batter for your favorite gluten-free waffles, whether they’re made from scratch, from a mix or taken straight out of the freezer. Heat waffle iron. Remove chicken from marinade and shake off excess: dip chicken pieces, one at a time, into flour mixture; then dip into eggs, coating well; then roll in bread crumbs. Place on sheet pan and let rest 5 min for coating to adhere. While chicken is resting, begin cooking the waffles in batches.
Heat oil in heavy skillet. Carefully fry chicken pieces in hot oil, turning occasionally until internal temp reaches 165 degrees, approx. 5-8 min. Do not overcrowd pan. Remove chicken and set on paper towel-lined plate to drain. Serve hot over waffles, then drizzle with Hot Buttered Maple Syrup (recipe follows) and fresh-sliced peaches.
Hot Buttered Maple Syrup
Combine all in microwave-safe dish. Microwave on high 45-60 sec, until butter melts. Stir and serve.